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Sweet-toothed islanders are being treated to a new addition to the island's dessert scene with a gelato business that promises to be the first in Jersey to serve up its own fresh batches.
Soft Spot Gelato first appeared at the Central Market last month and has already seen some sold-out days.
The stand is run by Kamil Bandurski, who was inspired to launch the business whilst on holiday.
"It wasn’t even in Italy, it was in Spain!" he said.
"We were sitting with my family enjoying gelato outside a gelateria in Girona. We thought, 'there is nothing like it here'."
After confirming that there was no gelato business in Jersey making its own fresh produce and serving it directly to the public, Kamil said: "Let's do it."
Pictured: Kamil travelled to London to learn his craft on a Gelato University course.
The Soft Spot Gelato stand launched in the Central Market last month.
Kamil explained that a common misconception amongst customers is that he is re-selling someone else’s ice cream.
In fact, Kamil went all the way to Gelato University to learn how to make fresh gelato himself.
He enrolled in an initial course – run by ice cream machine producer Carpigiani – in London, and plans to return for a more advanced course in Bologna in the winter.
As a former baker, Kamil learnt that making gelato is a lot like baking bread.
The process starts with a “white base” which serves as the foundation of every flavour, and has to be made with certain sugars and at a certain temperature.
This base then has to be cooled down for a minimum of four hours before flavours can be added.
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Soft Spot Gelato offers a combination of classic and experimental flavours, including a vegan option.
Recent menus have featured fig leaf, mango, cinnamon apple crumble flavours, alongside the more traditional pistachio, vanilla and chocolate options.
“I’m experimenting every week,” said Kamil.
“Every week, I have two new flavours I have developed.
“This week, I’m doing peanut butter and blackcurrant jam, and I’m doing coconut sorbet.”
Where possible, Kamil uses local, organic products for his flavours, along with sustainable packaging.
And of course, Jersey milk is considered the best in the business.
“The great thing is, the possibilities are endless,” Kamil added.
It takes up to three half-days to produce the fresh gelato, plus two days selling it.
While gelato can of course be kept frozen, Kamil explained that it is at its best when fresh.
Pictured: Graphic designer Kamil designed his own branding for Soft Spot Gelato.
Outside of making sweet treats for islanders, Kamil works as a graphic designer – and was able to produce his own branding for Soft Spot Gelato.
Kamil leases a space at sustainable cooperative Scoop in St Lawrence to produce the gelato with an emphasis on local and organic products.
This has allowed him to speak to local producers, like Sea Level Eco Distillery, about including their products in a limoncello sorbet.
On other occasions, Kamil explained, Scoop might have fruit to offer.
And after being one of 18 applicants for a shop space in the Central Market, Kamil secured a spot for his cart twice a week.
Soft Spot Gelato will initially appear in the Market on Fridays and Saturdays to see whether the business is viable.
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The Central Market is in the process of being revitalised, Kamil said, adding: “They have some big plans.”
Next year, he is hoping to find a permanent shop for his gelato business.
He added: “I just feel in my gut that this is it. I love it, I just love being in the Market.
“I love chatting to people and talking about something creative. That’s what it’s all about.”
Soft Spot Gelato is open in the Central Market on Fridays and Saturdays, and is also available for hire for events.
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