No. 01Churned daily
Field Strawberry
Berries picked at dawn, macerated in cane sugar for six hours, then churned soft. Tastes like the first warm day of the year.
- Cane sugar
- Sicilian lemon
- Jersey cream
Reserve this one
Intensity
Small-batch gelato · 214 partner shops
Reserve the scoop.
Churned the morning you collect it, never a day older. Order gelato, cones and kit through your local partner shop — one basket, no delivery window, no melted corners.
- 6h
- churn to counter
- 41
- flavours in rotation
- 0
- delivery windows
The range
Six on the counter,
thirty-five in rotation.
Every partner churns from the same book of recipes, so a Bronte pistachio in Kraków tastes like a Bronte pistachio in Lyon. What changes is what got picked that week.
No. 02Churned daily
Alphonso Mango
Ripened to the point of collapse, blitzed with a squeeze of lime and nothing else. Dairy-free and unreasonably bright.
- Alphonso pulp
- Lime zest
- Dairy-free
Reserve this one
Intensity
No. 03Churned daily
Bronte Pistachio
Sicilian pistachios, toasted in-house and stone-ground into a paste the colour of moss. Salty, sweet, faintly grassy.
- Bronte DOP
- Sea salt
- Slow churn
Reserve this one
Intensity
No. 04Churned daily
Midnight Blueberry
Wild berries cooked down to a jam, rippled through a vanilla base so dark it reads navy in the tub.
- Wild berries
- Bourbon vanilla
- Ripple
Reserve this one
Intensity
No. 05Churned daily
Violet & Grape
Concord grape sorbet laced with candied violet. A flavour that tastes exactly like the colour it is.
- Concord grape
- Candied violet
- Sorbet
Reserve this one
Intensity
No. 06Churned daily
Burnt Cocoa
70% single-origin cocoa taken right to the edge of bitter, then pulled back with brown butter and a pinch of salt.
- 70% cocoa
- Brown butter
- Maldon salt
Reserve this one
Intensity
- Partner shops
- 214
- Flavours in rotation
- 41
- Churn to counter
- 6h
- Collected on time
- 98%
The kit
Everything else
that makes it good.
Cones, tubs, sprinkles and the tools to serve it properly — added to the same reservation, collected in the same bag. No second checkout.
Waffle cones, boxed
Pressed each morning on cast iron, packed twelve to a box with a sheet of greaseproof between every one.
The 500ml tub
Double-walled, freezer-tight, endlessly reusable.
Sprinkle jars
Six colours, no artificial anything.
The brass scoop
Solid brass, walnut handle, warms in your hand so the gelato releases clean. It will outlive you.
Cooler tote
Ninety minutes of cold, canvas outside.
Flavour cards
A tasting deck for the whole range.
How it works
Three steps, then
you eat it.
- 01
Pick your partner shop
Every partner is an independent café, deli or gelateria that churns to our recipes. Choose the one nearest you — the portal shows opening hours and today's batch.
- 02
Reserve your scoops
Build a tub, a flight, or a box of cones. Reserve up to fourteen days ahead and we'll churn it the morning you collect. Nothing sits in a freezer waiting.
- 03
Collect, cold
Walk in, give your name, walk out. Kit and accessories ride along in the same order — no second checkout, no delivery window to sit through.
Find your partner shop
Reserve up to 14 days ahead · Free to cancel until 8am
Two ways in
Get the scoop.
Customers reserve and collect through the partner portal. Shops join the network, churn to our recipes, and stop guessing how much to make.
214 shops across 11 countries · No setup fee · Cancel any time
Word of mouth
Shops and eaters,
in agreement.
We stopped guessing how much to churn. Reservations come in the night before and we make exactly that.
Marta Kováčová, Gelateria Luna, BratislavaThe brass scoop was a joke gift for my brother. He now refuses to serve dessert with anything else.
Tom Behrens, Customer, HamburgSigned up as a partner in March. Waste is down about a third and we've added two flavours we'd never have risked.
Youssef Amrani, Café Nord, LyonBeing able to add cones and a cooler tote to the same reservation is the bit that actually changed my Saturdays.
Priya Raman, Customer, DublinBronte pistachio sold out in ninety minutes. We reserved a double batch the following week and it went again.
Elin Dahl, Frost & Co, MalmöIt reads like a toy and works like a till system. Rare combination.
Janek Nowak, Lody Piąta, Kraków