Cream Of The Crop's 'Zero Waste' Gelato - The success story of Giselle Makinde | Success Stories

Portmarnock, Co. Dublin - Ireland, 21.10.2020

My name is Giselle Makinde Goncalves, 41 years old from S�o Paulo, Brazil.
I opened my online gelato shop in Dublin, Ireland, just a month ago, on September 22nd, 2020!
Cream Of The Crop produces Gelatos and Sorbets from the ripest surplus produce available. Cream Of The Crop's zero waste recipe options include 100% Plant Based Vegan Gelato, dairy free Sorbet, and traditional milk-based Italian-style Gelato.

When did you decide to open a gelato shop?

I’ve decided to start a gelato business based on my idea of using surplus and waste food. First came the idea and then gelato was the perfect fit, because I could achieve my goal of increasing the shelf life of fruits and dairy products. The gelatos are produced using rescued surplus and imperfect ingredients. Despite being perfectly good enough to be eaten, these ingredients would otherwise have ended up in a landfill. Ingredients are collected on a weekly basis from local growers and producers.

Where/when did you learn about Carpigiani Gelato University? Why did you decide to register for courses?

After I decided that gelato was going to be my way of using waste and surplus, I did some research to find a place to give me the knowledge that I was looking for. I have been a chef for the past 20 years and I have produced gelato before (my background has always been Italian food), but I knew that producing jars and having to change ingredients was a challenge, so I came across Carpigiani Gelato University and I was due to start a course in April. But Covid-19 came and I did all courses online.

What is the mission of your gelato shop?

My mission is avoiding waste in a sweet way. Where possible, I want to use 100% of an ingredient, including its peel and seeds - like my vegan-friendly Tahini & Banana Skin flavoured gelato. The entire range is produced using 100% natural ingredients, all of which are free from artificial colours or flavouring.

What was the inspiration for the name of your gelato shop?

Cream of the crop means the best of the best, but this is not related to my gelato but to the ingredients that I am using: they are at their best (ripe, sweet), the best of the crop!

Tell me about a typical day in the shop.

I am only a one-woman army. I am doing from collecting the fruits and dairies to delivering to my customer. Normally Mondays and Tuesdays are for collection and prep and the rest of the week to make the gelato. Saturdays and Sundays I am out and about doing my delivery, talking to my customer and is very satisfying receiving the feedback from them.

What part of your work do you like the most?

Creating a new recipe with a flavour that is not usual and amaze people.

What is your favorite flavor? Is there a flavor you enjoy making the most?

I am really surprised with the results of my vegan gelatos. But my favourite is my avocado and lemon sorbet, it brings me childhood memories.

What is your customers’ favorite flavor?

Strawberry cheesecake, roasted banana with peanut butter and apple pie.

In the country where you work, is artisanal gelato known? Or is it confused with industrial ice cream?

It's still confused with industrial ice cream. But we are getting there.

How do you communicate the craftsmanship of your product?

Mostly through Instagram.

How do you communicate with customers and how do you make yourself known? Do you use social networks a lot?

I have started this project out of passion, but after an interview with a TV network here in Ireland at my first week open, everything changed. I had no idea the impact that my idea was going to cause in people and the response has been amazing. I even had to close the online shop because of the volume of orders and since I am the one doing everything, it was crazy (in a good way).

In your opinion, what is the key to success for a gelato shop?