We are retail stores mainly in Victoria and 2 stores in Darwin (Australia), and expanding.
We sell fresh gelato and sorbet to anybody who likes a treat.
At Trampoline we’re passionate about the quality, freshness and uniqueness of our product. Working closely with the farmers in Gippsland, we pride ourselves on using only the freshest
milk and cream available. Add to this the fact that we use high quality ingredients, make all of our flavours in the traditional Italian artisian fashion (made fresh on site daily) and streamline our product movement and you’ve got yourself some darn good gelato! It’s pretty hard to beat really.
Gelato making is the art of balancing protein, fat, sugars, fruit and other ingredients to create smooth, delicious tasting gelato. Get it wrong and the product will break down and become crumbly.
Our technical experts ensure that the balance is perfect with their ‘milko scan’ (sounds like a B grade superhero).
Smooth texture also depends on the ingredients being of the highest quality and using extremely powerful and efficient freezing equipment. The smoothest, creamiest gelato is served fresh,
straight from the churn. If it has to be transported
halfway across the world frozen (like many
of our competitors) it ain’t gonna be smooth!
Where is Trampoline gelato made?
Out the back! We make all our gelato, frozen yoghurt and sorbet
on site in very special equipment imported from Italy.
Take a look out the back right now and you’ll probably catch one
of us churning a fresh batch!
Where do trampoline’s ingredients come from?
All of our gelato and sorbets are made fresh on site daily with the finest ingredients. We use Australian ingredients where possible (less food miles!), but sometimes the best comes from overseas - our vanilla beans are Madagascan, our Hazelnuts Italian and our Pistachios from Turkey. Plus we’re dairy specialists because we source the best milk from farmers in Gippsland, south eastern Victoria.