OB真人视讯

The Inside Scoop

*Opening the first weekend of November '24*

It all started as a gelato dream for Hannah Engelsman, founder and CEO (a.k.a official title as Gelato Fanatic) of . After studying and working in food technology, her dream became a reality when she won a scholarship to attend Carpigiani Gelato University (yes, there really is a university of gelato dreams) in Italy. Inspired by classic chocolate and hazelnut scoops at the birthplace of gelato, Hannah decided to take the leap and bring more gelato (mainly for herself, she claims) and for the then non-existent gelato crowd in New Zealand. That was seven years ago.

Fast forward seven years and 500 flavours (and counting) later, Tāmaki has just landed its own Little ‘Lato store in Ponsonby. Opening in time for summer, you can now taste and get your scoops on—we recommend at least two. A beautiful heritage building that once housed modern art, now has a slick new fit-out that showcases the beautiful bones of the old building, with added pops of sunshine yellow in their lighting and wall tiling details. As soon as you enter, colourful tubs of decorated gelato are kept in state-of-the-art Italian gelato freezers, with a beautiful pastel gelato-looking terrazzo benchtop around the front, custom built by Hannah’s husband, Jordy.

Hannah’s undeniable passion for creating delicious (and adventurous) flavours inspires her team (a.k.a the gelato fanatics) every day. Everyday things inspire new flavours, from trying flavour pairings that normally wouldn’t work in gelato but surprisingly do (cue marmite and crackers), to trying something tasty at a local cafe and gelato-ifying it there and then. They were recently awarded gold at the NZ Ice Cream and Gelato Awards for their Sour Cream and Berries, a flavour created by gelato-maker Laeitita who was inspired by a bite of lemon and sour cream cake with berries. They also took out the 2024 Supreme Boutique NZ Champion with their dreamy Mango Lassi, leaving judges amazed at how creamy it was (but vegan).

With over half the range of colourful and tasty swirls being vegan (and gluten-free), this store is for serious gelato lickers only. They’ve got Italian-inspired classics like their gold award-winning Hazelnut Chocolate (made with New Zealand hazelnuts) and refreshing summer combinations like Blackberry, Basil and Gin. For Hannah, inspiration comes from everyday moments, from cheeseboards (yep, there’s a Little ‘Lato gelato flavour for that) and bakery favourites such as lolly cake, speculoos and raspberry lamington gelato. Little ‘Lato will also stock a rotation of unusual gelato flavours for the more adventurous crowd. We tried a herbaceous scoop of coriander, grapefruit and lime (perfect for summer), and may well be back for massaman curry (but make it gelato). The brown sugar and porridge gelato is a winner in our eyes and practically counts as breakfast. Now that they’ve got a permanent site in Tāmaki, expect more local collaborations on bespoke gelato flavours scooping at this site. Watch this space.

With their pastry chef Adrien whipping up sauces, toppings, brownie and cakes, their future menu will also feature Little ‘Lato’s ever-changing dessert of the day. Other gelato-topped goodies like their gelato floats, cold brew affogato, and tasting platters of gelato—perfect for late night date night. With cosy seating inside and window seating out the front for those warm summer nights, it’s going to be one of the best scoop spots in Tāmaki this summer. 

Words: Vicki Young | Image credit: Lydia Rachel Photography

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