OMG guys, there’s a new opening coming to the Coast that is so freaking epic, we can’t even deal right now. Yep, you heard it here first folks, our friends at Pitchfork are opening A GELATO BAR!
Now, if there’s one thing that’s guaranteed to get us all sorts of excited, it’s the creamy frozen goodness of gelato, and we are super-stoked to reveal that Fior Di Latte Gelateria is tipped to drop in Mooloolaba’s hottest new development—The Wharf—in just a few short weeks.
Now, we’re not talking your average, adequate cookies ‘n’ cream flavours here. This gelato is next level, baby. We’ve heard rumours of flavours like fairy bread, prickly pear, and orange and cardamom, with add-ins like homebaked chocolate brownie, activated charcoal, and locally sourced, seasonal fruit.
Fior Di Latte Gelateria is the brainchild of Kim and Craig Galea, who bring us all sorts of magical creations at Pitchfork in Peregian. We’ve been in love with Kim’s desserts and pastries for a few years now. but she’s finally turning her hand to the art of gelato. And we’ve gotta be honest, she’s taking it pretty seriously. Kim headed to Melbourne to study at the Carpigiani Gelato Institute (yes, our first question was also “why has no one told us this place existed before now?!”) She’s all over the latest techniques of churning and infusing flavour, to give us that intense depth and creamy texture that you only get with gelato.
Because gelato is churned mostly with milk, it’s important to have an amazing product to start with, so they’ll be using locally pasteurised Eumundi milk for the base of all their dairy offerings. But never fear, our non-lactose-loving mates, there will be plenty of dairy-free, vegan and gluten free offerings like fresh fruit sorbetto, as well as creamy soy milk and rice milk options.
Kim and the team will be constantly looking for inspo for flavours, and experimenting with small batches of gelato that’s churned right in front of you. And with a freezer of 24 flavours, there’s room for everything your hungry tum could desire. Plus, an industrial soft-serve machine will constantly be churning a daily flavour of soft serve ice cream, including popcorn-infused (*drool*) and Coco Pops (*swoon*).
If you’re a loyal Pitchfork fan, you’ll already be in love with the passionfruit roulade with Turkish delight ice cream that’s a standard on the dessert menu. Well, in honour of this classic Pitchfork fave, Kim has created a signature Turkish delight gelato with pistachio praline, that’s going to be on the Gelateria menu permanently.
So when do they start churning? Well, the fit-out is still happening (the vision is for sleek, polished concrete and summery sorbet pastels. Sooooo now!) but the grand launch is tipped for early July. If we can wait that long…
If you want to follow them on Insta for updates check here.
Image credit: Ariana Gillrie for The Urban List