Gina's Gelato Latest

Autumn is here (not sure if it’s here to stay, but we’re running with it). We’ve got new hours and a rotation of new flavours and goodies to go with it! Make sure to check out our team’s TikTok channel @ginasgelato (did you know the servers do 100% of the creating there?) or head to our Instagram to see what’s new (when Gina gets a chance to post, that is. ;). 

Indulge.

Ginas' Gelato Journal: The Insider's Scoop

Love food? Us, too. Become an insider at Gina’s Gelato via our gelato journal (aka “The Insider’s Scoop“) and gain insights not only to traditional Italian gelati and sorbetti, but explore culinary books in our book list, get first view into what’s happening in our kitchen, meet our local Kootenay and British Columbia ingredients and vendors, explore desserts from around the world, first-access to our in-person experiences, and more.

You can expect to receive The Insider’s Scoop as often as Gina has time to step away from the kitchen to research and write (i.e. not too often — no spam here :).  Use the button below to gain insider access!

INDULGE YOUR INBOX: SIGN UP FOR THE LATEST “SCOOP”

Gina’s Gelato

Actual page is coming at some point once Gina — a real person who really makes it all on site entirely herself — has a day off from roasting & grinding hazelnuts and snapping up chocolate slabs for cookies. (The sweet server team does help peel pistachios. :)

For now, we’ve got the necessities: a phone number that rings up our 1910 phone (come see it, it really works), hours, and — of course — a location.

Get in contact, get in our door, and get a rare-but-true, entirely from-scratch, traditional-ingredient gelato, sorbetto, and/or dessert delight (no judgement from us if it’s “and”) in your hand.

Though we’re told it’s unheard of (and that we’re crazy for not making it easy on ourselves), there are absolutely no pre-made mixes or bases used here.

Yessir & Yes’m, that’s right: We

  • pour the milk
  • zest the citrus
  • crack the eggs
  • make the cones
  • source individual, natural ingredients as locally as possible
  • and all the etc., etc.

We take no shortcuts so we can serve you naturally flavourful, meticulously-made gelato, desserts & delights. 

You might say it’s like stepping back into the slow-food era of the early 20th century — and we love it if you do. It’s what we’re aiming for in our art nouveau-deco gelateria.

All of this sounds better than a fancy website, right?
(But yes, it is coming.)
(Eventually.)

. . .

Hours:

Welcome to our Autumn Season!

School has started & our student staff are still sorting schedules! Our hours may change again in October as we help them make school a priority but here’s our September openings:

Mondays: Closed
Tu-Fri: 12-9p
Sa & Su: 11a-9p

Telephone:

250-352-0695 (click to call)

Location:

 

Say hello to our local friends, producers, and suppliers

We’d love to introduce you to the local producers and suppliers of our ingredients, as well as friends of Gina’s Gelato: