Small-batch gelato · churned at dawn
We make what we can sell in a day, nothing sits in a freezer overnight. Twelve flavours, changed every week.
Bitter Ecuadorian chocolate, a crack of Maldon salt.
Bronte pistachios, ground fine. No colour added.
Peak-season berries, a whisper of garden basil.
Just milk, cream and sugar. The one to judge us on.
Sharp, purple, and only water-based. Palate reset.
Slow-cooked caramel folded with shortbread rubble.
Cone or cup, same price. Gluten-free cones on request. Full allergen sheet at the counter.
No powders, no shortcuts
Whole milk from one farm an hour north, real fruit in season, and a slow churn that keeps the air low and the texture dense. That is the entire trick.
18 Canal Walk · by the footbridge
Stall 6, Old Market · weekends only
@nuvolagelato