Little ‘Lato Have Done It Again
Founded by gelato enthusiast Hannah Wood, Little ‘Lato has taken home the prestigious Supreme Champion Boutique Ice Cream Producer award at the New Zealand Ice Cream Awards for the second time, as well as receiving four additional awards.
Known for its innovative flavours and commitment to quality, Little 'Lato has gained widespread recognition - not just for its traditional offerings but also for its exceptional vegan options. Hannah’s journey to gelato success began in 2015 when she received a scholarship to study at the renowned Carpigiani Gelato University in Bologna, Italy. With a background in Food Technology and previous roles at Fonterra and Much Moore, her passion for ice cream was undeniable.
After her time in Italy she saw an opportunity to bring this premium product to New Zealand. “We have the highest global consumption of ice cream but little availability of premium gelato,” she explains. Little 'Lato was born out of this vision in 2017, initially launched in a small café in Auckland's Morningside. Since then, the brand has expanded with parlours in Hamilton and Waipu, partnerships across the country, and pre-packaged tubs available in boutique grocers, delis, and vineyards.
What sets Little 'Lato apart is its small-batch production process. Each batch is churned in their Auckland kitchen, ensuring a velvety texture and flavour-packed experience. Gelato, which is served at a warmer temperature and contains less fat and no added air compared to traditional ice cream, allows the flavours to shine. This attention to detail has led to the creation of nearly 500 unique flavours, ranging from classics to more daring concoctions like Massaman Curry and Asparagus Cream Cheese.
Little 'Lato’s latest triumph at the New Zealand Ice Cream Awards showcased both its creativity and also its dedication to inclusivity. Mango Lassi became the first dairy-free ice cream to win the Supreme Award, exemplifying the brand’s goal of crafting delicious gelato that everyone can enjoy, including those on vegan and gluten- free diets. Alongside this, Little ‘Lato’s Sour Cream, Lemon and Berries gelato took home the titles for Best Gelato and Best New Product launched in the last 12 months, while the Hazelnut Chocolate gelato, loaded with New Zealand hazelnuts, was crowned Best of New Zealand Produce.
Having recently opened its flagship parlour in Ponsonby, as well as reopening the Waipu store at 1 Cove Road for summer, the brand continues to innovate, offering something for every palate. From traditional favourites to experimental flavours, Little 'Lato is pushing the boundaries of what gelato can be, with a commitment to quality, creativity, and inclusivity at its core.