Gelissimo Scoops Gelato Awards
For the second year in a row, Gelissimo Gelato has scooped up a range of awards in this year’s annual New Zealand Ice
Cream Manufacturer’s Association Awards. Gelissimo received a total of four awards- Gold for Passionfruit gelato, and
silver for Dark Chocolate gelato, Pomegranate and Berries sorbet and Mango and Pineapple sorbet.
Graham Joe, managing director and owner of Gelissimo is thrilled. ‘Since I bought the business two years ago, we have
really focused our efforts on producing innovative, top quality gelato and sorbetto using fresh organic milk and locally
sourced ingredients. To win two golds and a silver last year as a new entrant was great, but this year it is even better
for us- it reflects our commitment and passion to hand-made, artisan food products. It really cements our positioning in
the market amongst the best hand-made gelato manufacturers in New Zealand.’
In Graham’s careful hands, the business has rapidly grown, despite the tough economic conditions. He has opened a new
gelateria in the heart of Wellington city in the Stock Exchange building, and has increased his retail and wholesale
business substantially. Graham says the secret of his success is making sure his business can respond rapidly to demands
of his customers- customised flavours are a special focus, and customers increasingly want something they have had a
hand in creating, or tailoring for their business needs. “Customer-led products are what we are about, we know how to
create something unique and are happy to meet specialised orders, especially in the wholesale business’.
The New Zealand Ice Cream awards are a great way to raise awareness about New Zealand’s quality ice cream, gelato and
sorbet industries. Graham is grateful that there are a number of categories open to boutique producers like his, as well
as larger scale manufacturers. “The Awards Association recognises all players in the industry. They encourage you to
strive, not only for your customers, but it is great to get recognition from your peers too’.
He already has an eye on next year’s awards, but for now his focus is on ensuring Gelissimo’s customers continue to
receive first-class products, using organic milk, and the freshest ingredients. He is particularly proud of his sorbetto
which is fat free, and uses a lot of locally sourced fresh fruit. ‘We want everyone to have the best dessert experience
they can.’ And while they keep winning awards, that’s good as gold.
STOPS