Gelato is the tasty treat that is beloved around the globe. But would you believe us if we told you it had a history that reaches back hundreds of years? 

The perfect mixture of milk, sugar and cream, gelato is the traditional Italian treat born from the simple desire to refresh on a warm day.

The earliest recordings of frozen desserts date back to 2000BC, when in China the concept of pouring a mixture of salt and ice over containers of liquid syrup first emerged. By 650CE, the Persian method of ice production and storage, which saw large stone beehive-shaped structures with subterranean pits called yakhchal – or ice pit – become increasingly common and spread across the Middle East, and early variations of ice cream began to emerge. This new technology was used to freeze milk and sugar that had been mixed with salep flour and mastic (dried sap from an evergreen bush) to create a stretchy form of ice cream.

However, it was during the Italian Renaissance that gelato took centre stage.

As the story goes the famed Medici family in Florence sponsored a contest searching for the greatest frozen dessert. A chicken farmer named Ruggeri stepped up to the ring, creating a frozen dessert from sweet fruit juice and ice – not dissimilar to sorbet – to claim the crown.

Ruggeri’s dessert impressed the Medicis so much that Catherine de Medici took Ruggeri with her to France, where he created the dessert for her wedding to the future king of France, Henry II.

In the late 1500s that same Medici family sought out famed artist and architect Bernardo Buontalenti and commissioned him to prepare a feast for the visiting King of Spain. Buontalenti put his culinary skills and creativity to the test, combining ice, salt, lemon, sugar, egg, honey, milk and a drop of wine.

The result was a creamy frozen dessert that has evolved over the centuries to what is now known as gelato.

Knead Gelato has made a name for its delicious creations that combine the Flour and Chocolate patisserie items

The perfect pair

There’s no doubt that patisserie items and gelato are a match made in heaven – so much so that it’s not an uncommon sight to see a gelato cabinet sitting within a patisserie for when the decision between them becomes too difficult.

More than this, we’re seeing with increasing frequency businesses branching out and including an entire gelato arm to their business.

Brisbane’s Knead Gelato is the perfect example of this – and they have the accolades to back it up after bringing home three gold and four silver medals for their products at the 2026 Royal Queensland Show.

The sibling to the popular Flour and Chocolate patisserie, Knead Gelato was opened in 2022 inside the Northgate storefront, and owner Lahclan Scott said the decision to branch out in this direction had been a fairly simple one.

“We really love gelato; we see it everywhere we go,” he said.

“We decided that was a component we wanted to add to what we do. It was a long track though, and we took the most difficult route possible.”

From the outset this included extensively researching gelato machines and finding the right cabinet before hunting down a chef who would be able to bring their vision to life.

Lachlan said this last aspect was perhaps the most complex, as they wanted to make the gelato from the ground up and create their own flavour profiles at Knead Gelato rather than rely on pre-mixes.

It was a conscious decision based on the desire to create an outstanding product that wasn’t available anywhere else.

“There’s plenty of pre-mixes out there, and to some degree there’s some good quality stuff, but at the same time if it’s available at another establishment then it’s not exclusive and sought after,” Lachlan said.

“We ended up going with a machine that will pasteurise and mix, and then it will drop down and cool it in one kit, as opposed to having separate machines. There are much bigger machines out there… but this one suited us for the time being and the amount of gelato we’re making.”

So why does gelato and patisserie pair so perfectly? Is it because of the complementary textures of creamy and crunchy, or is it because of the endless flavour combinations that can be played with?

Lachlan said at Knead Gelato it was both elements, along with the potential of elevating the entire product range.

“I’ve got that romantic approach when it comes to food. I really enjoy food and I enjoy what we make,” he said.

“I think gelato is right up there with fine pastries and beautiful desserts. It just has that sort of element to it, which is exciting.

“Every day is a learning day and we always try to make it better and create more interesting flavours and different profiles. It’s good fun. It’s just a different element – a different approach – and a little bit more exciting.”

However, Lachlan said it was important to note it’s vital to do your own research before leaping when it comes to gelato, as there are a large number of factors to take into consideration – starting with the necessary space.

“It can use up a lot of space and you’ll certainly need available freezer space and storage space. You will use a lot of water as well – it does use an exceptional amount of water – and then there’s cooling facilities. To cool it down it pulls water through constantly to help it chill,” he said.

“We have a blast freezer as well. We make the gelato that [then] goes through the blast freezer and that sets all your molecules up perfectly as opposed to if you put it into a freezer. You tend to have a bit of melt happening because it takes too long to get to the centre of the gelato to freeze properly.”

Gelato has a more robust flavour profile than ice cream

Taking a new route

For Alex Crawford, gelato offered an entirely new business – and career – route.

Alex, a self-taught chocolatier and pastry chef, opened his popular Adelaide-based viennoiserie The Sugar Man in 2022, before announcing a surprising but welcome pivot into gelato in 2025.

The move was in part inspired by the creativity gelato offers, in addition to the fact it would allow The Sugar Man to dive more fully into vegan and gluten-free options.

“That is very hard to do in vienoisserie,” he said.

“Also, there are too many pastry shops on Hutt Street (where The Sugar Man is located) and not enough late-night dessert offerings. We wanted to offer something different.”

From day one Alex said their ethos at The Sugar Man has centred around utilising South Australian produce or, if that can’t be sourced, they will turn to other Australian producers.

“Gelato emphasises the flavours and textures of said produce,” Alex said.

“I am inspired to derive the flavours and textures for all of my gelatos from natural, whole sources – as close to the source as you can get. No shortcuts. Our strawberry sorbet uses fresh Lobethal strawberries, which we ferment for three weeks to develop flavour and colour, with freshly scraped vanilla bean pods from Tahiti. The real deal strawberries and cream. Someone who uses pastes for gelato or ice cream is a charlatan, not a chef.”

Alex said, just like with patisserie and viennoiserie, inspiration for his gelato products can come from the most unlikely of places – think conversations with suppliers, seasonal produce, or even just a texture or flavour he can’t get out of his head.

“It’s all trial and error – be it crazy or simple,” he said.

“Sometimes an epiphany will visit randomly while I am doing something mundane, and I can’t think of anything else until we have thrashed it out in the kitchen.”

Like Lachlan, Alex said the partnership between gelato and patisserie items is hard to overlook, and while adding a scoop of gelato to a warmed brownie is common, The Sugar Man has taken it a step further and quite literally mixed their housemade baked goods into the gelato.

Case in point is the popular cinnamon scroll basque cheesecake gelato that is made using Steven ter Horst’s basque cheesecake and housemade cinnamon scrolls that are then variegated through the gelato.

“Or our fan favourite is Miso Chocolate Cookie with Toasted Vanilla Double Crea, in which we make and bake our own miso chocolate cookies,” Alex said.

“It’s all about big flavours and good produce. I’m not one for subtlety!”

Gelato vs ice cream

It’s important to note that gelato and ice cream are not one and the same. Gelato is made with milk rather than cream and, as a result, has a lower fat content. Gelato also contains less air, which means it’s denser and more rich in flavour.