Hailing from Sao Paulo, Brazil, Cream of the Crop Gelato founder Chef Giselle Makinde moved to Dublin in 2018. Her work in two Dublin restaurants with a zero waste approach to food, ignited Giselle’s passion and inspired her to put these principles into action when starting her own business. Once her training at the Carpigiani Gelato University, near Bologna, Italy, was completed her gelato making skills were honed and ready for the next step. Cream of the Crops business ethos being ‘Zero Waste, More Taste’.
Giselle believes that just because fruit isn’t catwalk ready doesn’t mean it can’t be presented in a slightly different way and still taste wonderful. She takes surplus and ‘wonky’ produce and creates delicious artisan milk and plant based gelatos and sorbets, using as much as possible, locally grown, 100% natural ingredients, free from artificial colours and flavours. The gelato and sorbet flavours change regularly based on each weeks ‘harvest’.
Giselle is the sustainability version of the expression “When life gives you lemons….make gelato”
Their packaging can be reused at home or returned for reuse in a communitarian garden.
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