our story
Patience, meet very good fruit.
The whole recipe, from a borrowed churner to three boutiques.
It started with a berry farm and a borrowed churner.
The first FrostBerry batch was churned in a friend's restaurant kitchen after hours, with mixed berries from a family farm outside Stellenbosch. It sold out from a single freezer drawer in one Saturday morning.
Three boutiques later, the rule from that first drawer has not changed: churn small, use real fruit, and never serve yesterday's gelato. The room got prettier. The gelato stayed stubborn.
- boutiques
- 3boutiques
- in every pint
- 460 mlin every pint
- flavours daily
- 10flavours daily
what we will not compromise
Four promises, kept daily.
Fresh ingredients
One dairy, one orchard list, berries that arrive before sunrise. If we cannot name where it grew, we do not churn it.
Small batches
Five kilograms at a time, never more. Small enough to taste every batch, small enough to throw one away if it misses.
Italian-inspired craft
Our gelatieri trained in Bologna and still churn warm-to-cold the traditional way, dense, silky, and low on air.
Nothing artificial
No flavourings, no colourants, no stabiliser shortcuts. The purple is blueberries. The green is pistachios. That is the trick, there is no trick.
how a batch happens
Five steps, no shortcuts.
- 01
Ingredients
Milk from one Overberg dairy, Sicilian pistachios, Madagascan vanilla. Short list, long relationships.
- 02
Fresh fruit
Berries arrive before sunrise and are tasted, sorted, and simmered the same morning.
- 03
Small batch churning
Five-kilogram batches, churned slow and cold so the texture lands dense and silky.
- 04
Handcrafted swirls
Compotes and crumbles are folded in by hand, so every ribbon stays a ribbon.
- 05
Served fresh
Into the cabinet by ten, gone by close. We would rather run out than carry over.
