Growing from a single store which opened in Darlinghurst in 2002, to now 18 stores in 2019 , all privately owned and operated by us.
We’ve spent a long time working out how to make the best gelato on the planet and we think we’re pretty close…
As our number of stores grows, so does our obsession with making everything ourselves. Every Messina flavour you see is made using a unique recipe created by us. We never, ever use pre-made bases or mass-produced flavour pastes. In each of our stores, you’ll find a 40-flavour cabinet, with 35 traditional flavours and 5 rotating weekly specials. We also make our own range of weird and wonderful gelato cakes, and creative festival products, all in the name of putting a smile on someone’s face.
We are equally obsessed with the quality of the gelato as we are with the origin of the ingredients. So much so that we even have our own dairy farm that supplies us with super creamy jersey milk; arguably the highest quality milk you can get. We don’t just buy the best chocolate we can find, we actually make it ourselves using the highest quality single origin Ecuadorian cacao we can get our hands on.
Any toppings or chunky additions you see in our gelato are made in our in-house bakery. The brownies, the pralines, the pastries, the fudges and everything else in-between is made by our chefs at Messina HQ. We bake our own apple pies, we juice real mint leaves for the choc mint; we even make our own dulce de leche. We make the most honest, highest quality gelato we can and do our best to make sure that what you are tasting is the real deal.
Whether it’s coming up with new flavours, custom products for events or a music playlist for the stores, we throw ourselves into it because that’s what we love. That’s the truth. We hope you love our creations as much as we love making them.