Anita Gelato began simply: in a mother’s Mediterranean kitchen. Freshly home-made gelato (flavoured with home-made jams and sauces) was lovingly crafted by Anita, and sold by her two sons at local markets. When people couldn’t get enough of Anita’s gelato, a store followed. Then another, and another.
Nearly 20 years later, Anita has stores worldwide, and is a quiet cult hit in Australia. With four stores currently in Sydney, Anita’s Brisbane’s outpost is the first - and only - Queensland-based location. Nestled in West Village, the brand has taken over the 1920s space which previously housed Peters Ice Cream Factory.
Anita has 150 gelato flavours in their portfolio, with 32 on display at any one time. Everything is made in house, from the hyper-fresh gelato to the toppings: production begins at 6am each day, and generally, a flavour doesn’t last more than 6 hours in the cabinet.
Permanent flavours include Anita classics such as Cookieman (featuring a Nutella-meringue sauce), mascarpone and strawberry, and chocolate pretzel. A handful of seasonal specials are available throughout the year. Once you’ve settled on a flavour (or two), dig in with an edible chocolate cookie spoon.
If you prefer a more DIY approach, Anita also offers house-made frozen yoghurt, ready to be topped with whatever you please. The topping station consists of Anita’s jams and sauces - ranging in flavour from cherry to white chocolate - and add-ons such as fruit, nuts, and lollies.
For drinks, choose from thick shakes or milkshakes, complete with 2 scoops of any gelato. Coffee isn’t an afterthought, either: the team created a custom roast blend with Seven Miles, designed to pair well with milk.
It’s not uncommon for lines to stretch out the door on any given day, but as the team puts it: “they move quickly - and it’s worth it”.
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