The Spring Lockdown forced many in the food industry to take stock and reimagine the future of their businesses, but for one woman the hiatus helped accelerate plans to launch a distinctive new product range.
Brazilian chef Giselle Makinde Pereira Goncalves set up Cream of The Crop, a new business based on a ‘zero waste, more taste’ approach, that sees surplus food and rescued imperfect ingredients transformed into delicious artisan gelatos and sorbets.
Food that otherwise would have ended up in landfill is now collected on a weekly basis from growers and producers such as Sean Hussey’s Fruit and Veg Farm in North County Dublin and sheep milk yogurt from Velvet Cloud’s herd in Mayo.
The Portmarnock based chef then pairs these ingredients with artisan products such as Flahavan’s oat milk and NutShed’s peanut butter to create a tasty range of Italian style milk gelatos, sorbets and 100% plant-based gelatos.
Initial offerings include Strawberry & Hibiscus, Avocado & Lemon and Cold Brew Coffee & Peanut Butter sorbets, while future products and flavours will vary depending on the harvest.
Delivery is available throughout Dublin city and county, with plans to go nationwide later this year.
