IN PURSUIT OF THE BEST GELATO
Life is better with ice cream. At Minus 12Ëš our goal is to make the best Italian style ice cream and sorbets.
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I'm Gavin, the founder of Minus 12Ëš 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 12ËšC 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.