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.
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.