STORY

IN PURSUIT OF THE BEST GELATO

Life is better with ice cream.  Here at Minus 12˚ our goal is to make the best Italian style ice cream or gelato 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.  Fast approaching 30 years of age, I hastily applied for an Australian working holiday visa.  It was during my year living in Sydney that I developed a passion for gelato.

 

Since then, I have spent time researching, undertaken training and traveling to Italy.  I have researched the best equipment and methods to make and store gelato at the perfect temperature.  That's right, minus 12˚C is the ideal serving temperature for Italian gelato.

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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.