IN PURSUIT OF THE BEST GELATO
Life is better with ice cream. At Minus 12˚ our goal is to make the best Italian style ice cream and sorbets.
I'm Gavin, the founder of Minus 12˚ Craft Ice Cream. My gelato journey started in 2012 when I spent the year living in Sydney, Australia. I had applied for an Australian working holiday visa. It was during my year living in Sydney that I developed a passion for gelato and undertook my first professional gelato training.
Since then, I have spent time researching, training and traveling to improve my knowledge and skills. I have researched the best equipment and methods to make and store gelato at the perfect temperature. Minus 12˚C is the ideal serving temperature for Italian gelato.
THE ICE CREAM KIOSK
It's what's on the inside that counts - small is beautiful
Built in my parents' garden in West Wales, the kiosk is the result of careful design and meticulous planning.