OUR GELATO

For our family, it comes down to three things: keeping the traditions of the first generation, learning as our story unfolds, and making thoughtful use of the remarkable ingredients available today.

TRADITIONAL TECHNIQUES

For over 110 years, our family has been making gelato at 31–33 South Street, St Andrews. Our approach is still rooted in the techniques introduced by the first generation, careful selection of ingredients, measured preparation, and a clear understanding of balance, texture and temperature.

While we continue to learn over time, the core of our process remains traditional. We work in small batches, giving each flavour the attention it needs and allowing good ingredients to speak for themselves. Nothing is rushed, and consistency is key.

Each stage, from mixing to churning to serving, follows principles that have been passed down through the family: patience, precision and care. The result is well-balanced gelato, churned at the right speed for a smooth texture and served at the proper temperature so flavour and texture can be enjoyed as they should be.

INGREDIENTS

We pride ourselves on our balance of high quality and extensive variety. Our 54 gelato selection changes frequently throughout the calendar year.

You will find a variety of vanilla based gelato, chocolate based, nut based, fruit based and more.

We strive to use the best of our local produce, from berries grown 15 minutes from our St. Andrews store to Dundee produced marmalade.

WHAT MAKES JANNETTAS GELATO

  • FIFE GROWN BERRIES

    For many years, we’ve sourced some of the finest berries grown and picked in Fife from just 10 minutes down the road.

  • SCOTTISH DAIRY

    Following the example of the first generation, we still keep Scottish dairy at the very heart of our business.

  • IMPORTED GOODS

    Some ingredients, like our nuts, come directly from Italy — not out of habit, but because their flavour and quality are exactly what traditional gelato calls for.

  • OUR COMMUNITY

    In honour of the first generation’s foundations, we work closely with those who make up our community, connected through knowledge, produce and a shared passion.

  • DUNDEE RAOSTED COFFEE

    Our morning espressos and coffee-based gelato are made using Arabica beans from Brazil’s Cerrado region, roasted locally across the water in Dundee.

  • OUR BAKERY

    Many of the inclusions that make their way into our gelato, along with our bakery range, are made in-house here in St Andrews.

  • RESEARCH

    Gelato and sorbet define our work. We study them, research them, and look for ways to improve what we do, day by day.

  • COUVERTURE CHOCOLATE

    Chocolate is essential to any gelateria, and we use chocolate we know and trust. Its flavour and consistency help us keep our recipes balanced and reliable across the range.

  • CONNECTIONS

    Connection has always been at the heart of what we do. From the farmers and growers we work with, to the customers we see each day, our business has grown through relationships built over time.

  • SEASONAL PRODUCE

    We work with farmers, growers and producers who understand their produce better than anyone; we’re fortunate to use it when it’s at its best.

  • TECHNIQUES

    Every day is a school day. Since 1908, we’ve had notes written down, experiments tried and tested, and knowledge passed from one generation to the next.

  • CELEBRATING CLASSICS

    We regularly turn well-loved desserts into gelato, bringing familiar flavours into our range while staying true to their original character.