Gelato Messina’s Success Formula Includes Local Flavours, Farm-to-Scoop Quality Control, and Ingredients Made from Scratch
From a single shop in Sydney in 2002 the brand has grown to more than 20 stores across Australia, plus international outlets in Singapore and Hong Kong, all while keeping quality, creativity, and control at the heart of its operations.
30 September 2025
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Expect farm-to-scoop deliciousness at Gelato Messina | Photo credit: Gelato Messina
Expect farm-to-scoop deliciousness at Gelato Messina | Photo credit: Gelato Messina
Since opening its first store in Sydney’s Darlinghurst, Gelato Messina has grown from a neighbourhood gelateria into a brand with a near-cult following across Australia and beyond. Family-owned and inspired by founders Nick and Danny Palumbo’s Sicilian heritage, Messina built its reputation on playful flavour combinations, quality ingredients, and a commitment to doing things the hard way — from scratch.
Today, that philosophy continues to drive its international expansion, including its Singapore and Hong Kong outposts.
Gelato made entirely from scratch using unique recipes | Photo credit: Gelato Messina
Gelato made entirely from scratch using unique recipes | Photo credit: Gelato Messina
Taking Ownership of the Supply Chain
Messina’s reputation rests on an uncompromising approach to ingredients. From the outset, the team has made gelato entirely from scratch using unique recipes, while baking and producing every element: from cookies and brownies to jams, meringues and coulis, in-house. But in 2016, the brand took this commitment further, asking: what if Messina became a primary producer of its own raw ingredients?
The answer came in the form of farms. Messina now operates a hazelnut farm in Seymour (Victoria), a strawberry farm in Dural (New South Wales), and a dairy farm in Numurkah, Victoria. “The decision to control the supply chain was driven by the desire to guarantee quality and traceability, from pasture to pint,” says Alessandro Palumbo, International Operations Manager, Gelato Messina. “By farming our own Jersey cows and milking them once a day, we ensure rich, creamy milk that gives the gelato its signature depth and texture.”
The farm-to-gelato approach, Palumbo explains, eliminates shortcuts and provides complete oversight. “Not only do we now produce our own milk,” he adds, “we produce one of the highest quality Jersey milks we’ve ever come across.”
Alessandro Palumbo, International Operations Manager | Photo credit: Gelato Messina
Safeguarding Supply of Key Ingredients
Hazelnuts are another cornerstone of Messina’s range. With only a limited global supply of the specific blend also favoured by Ferrero, the company chose to grow its own to secure quality and consistency long term. “By growing our own, we can secure a steady supply and maintain the quality we want in our gelato,” says Palumbo.
Despite scaling up, freshness remains central to Messina’s identity. Each store features more than 40 freshly churned flavours daily, from timeless classics to rotating specials with tongue-in-cheek names.
The brand operates a dairy farm in Numurkah, Victoria | Photo credit: Gelato Messina
The brand operates a dairy farm in Numurkah, Victoria | Photo credit: Gelato Messina
Local Flavours, Global Standards
International outlets, including Singapore, follow the same ethos. “We work closely with trusted suppliers to source
the ingredients for our Singapore-exclusive flavours,” Palumbo says. “The same philosophy applies here as everywhere else — if it’s the best for our gelato, that’s what we’ll use. Flavour and quality always come first.”
In Singapore, this includes kaya jam, sourced directly from a local purveyor. “It’s about ensuring authenticity, but also about connecting with the communities we’re in,” Palumbo notes.
Interior and Exterior of the shop | Photo credit: Gelato Messina
A Brand Built To Last
Messina’s journey from one Sydney shop to a multi-market operation has been marked by its refusal to compromise. By producing its own milk, fruit and nuts, while maintaining artisan methods and playful creativity, the brand has created a blueprint for how craft gelato can scale without losing authenticity.
For consumers, that means one thing: every scoop tastes as good as the story behind it.
Photo credit: Gelato Messina
Author: Priyanka C. Agarwal
Priyanka is a writer, editor and storyteller. Her words have appeared on the print and online pages of The South China Morning Post, SilverKris, Her World, The Michelin Guide, Time Out, and more. She has also created custom content for leading brands like Sentosa, Mediacorp Special Projects, Asia’s 50 Best, IKEA, and Meat and Livestock Australia.
Her expertise includes food and drink, wellness, luxury and travel.