Gina’s Gelato Latest

Our pasteurizer has decided to retire. We think January would have been a better time (since no one’s setting New Year’s resolutions to ‘Eat more gelato’) but we are working on a solution and switching to bakery season a little early!

So no new gelato/sorbetto at the moment, but we are working in the kitchen as always and hoping to have doors open with early autumn desserts. :) 

Stay tuned!

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!

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 (from BC cows)
  • grind the nuts (no pre-made pastes here)
  • crack the eggs (fresh from Creston)
  • make the cones (hand rolled in our kitchen)
  • source individual, natural ingredients as locally as possible (see some of our local suppliers on the bottom of this page)
  • and all the etc., etc.

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

We’ve already churned our own butter and ground our own almond flour, but heck, if we could milk the cow, raise the chickens, mill the wheat, and grow the citrus, we’d do that, too.

(It’s going to happen; mark our words. ;)

You might say Gina’s Gelato is 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 sure, it’s coming.)
(Eventually.)

. . .

Hours:

Get your spoons poised: We’re now open 7 days a week until fall :) But that’s not all — we’re open 12-10pm every day to enjoy these summer nights on our little garden patio. :)

Please note: Our hours may change as school inches closer again and we help our student staff make school a priority.  Stay tuned to our Instagram & TikTok to get the scoop!

M: 12-10p
T: 12-10p
W: 12-10p
Th: 12-10p
F: 12-10p
Sa: 12-10p
Su: 12-10p

Telephone:

250-352-0695 (click to call)

Location:

526 Victoria St. Nelson, BC V1L 4K8

Google map of Nelson with Gina's Gelato address and location pinned on the map

click to expand, find directions, get our hours, see if people even like sweet things (i.e. reviews ;), etc.

We’re hiring for year-round positions – click the button above to find out what it takes to be part of the team!

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: