Mati and Kaitlyn Kuld – pronounced “cooled” – bucked Perth’s gelato trend when they opened their hand-crafted ice-creamery in the laneway next to Blacksmith on Beaufort Street. The gamble paid off; one year on, the pair took over the shell of an abandoned cafe, and in late 2017 opened their second outlet in Fremantle.

“We definitely needed a kitchen so that was part of the push,” explains Kaitlyn. “We were only able to use the Highgate kitchen space at night, and wanted to expand our menu and be more creative. We also thought Fremantle needed some craft ice-cream.”

A few months in, and the Kulds have noticed a distinct difference in clientele between the two stores. Tea-based varieties, for example, sell out quickly in Highgate but haven’t proved popular in Fremantle.

“The day traffic in Fremantle is a lot heavier. Highgate is definitely a night-time, after-dinner cruisy shop,” says Kaitlyn. “We’re trying to educate people, they’re not used to the different North American style that we bring.”

The Kulds have added ice-cream sandwiches – using house-made cookies, of course – to the Freo menu. The trademark weekly-changing flavour menu will continue, and the pair recently collaborated with Top Dup Donuts. Coffee is a distinct possibility.

“We get a lot of flavour requests,” says Kaitlyn. “We’re expanding our vegan products, we’ve found a need for that. We’ll have a gluten-free, refined sugar-free vegan sandwich. There will be some different stuff between here and Highgate.”

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Joining the newly expanded business is a North American baker and two “scoopers” working front of house. The Kulds will continue to make ice-cream at the start of the week, before splitting their time between the two stores.

“When we first started, I remember standing in the laneway feeling a bit unsure of our product,” says Kaitlyn. “Now, I feel like I’m standing taller and a little bit prouder of what we’re doing and the relationships we’ve made.”

Kuld Creamery
11 Essex Street, Fremantle

Wed to Sun 12pm–10pm