Geleteria and PatisserieGeleteria and PatisserieIt began with one batch freezer, a shipment of Sicilian pistachio paste, and a stubborn refusal to serve anything we wouldn't eat ourselves. Everything since has followed that rule.
Anyone can freeze cream. We balance the sugars, rest the base overnight and churn in small pans — so nothing sits long enough to lose its edge. A two-minute cone or your anniversary cake: same kitchen, same standard.
Every batch is tasted before it reaches the case. If the pistachio isn't nutty enough or the sorbet reads flat, it goes back.
Real fruit, real cocoa and imported Italian pastes. No powders, no compounds, no artificial colour — ever.
Tell us the occasion and we build around it — flavour, size, writing, dietary needs. Custom cakes with 24 hours' notice.
“The pistachio actually tastes like pistachio.”
Verified Guest · Dhaka