The seeds of Lucia Gelato were definitely planted during three trips to Italy. On these adventures, my husband Tony and I enjoyed numerous stops at gelato stands around the country while traveling and mountain biking with a bunch of our Whistler friends. However these initial seeds fully bloomed on a trip to Australia shortly after my daughter Lucy was born. We stayed in the lovely town of Noosa for a month surfing and playing and made a daily trip to the small gelato stand right on the beach. Our daily ritual became an idea and upon returning to Whistler I began to research the process of making gelato and what would be involved in turning it into a business. This led me back to Italy where I attended a gelato course in the food-epicenter of Bologna. Learning from the Italian masters has enabled me to make gelato and sorbetto in the “old fashioned artisan” manner using the freshest, most natural ingredients possible with little or no compromises. Hopefully you can taste the difference!