Making it Work

Cream of the Crop turns leftovers into sweet treats

Gelato firm founded by chef to use surplus food to make ice cream is now planning to expand operations into UK and Netherlands

Giselle Makinde: ‘We rescue food that was going to be thrown out and transform it into sweet treats.’ Picture: Fergal Phillips

Cream of the Crop, an Irish gelato company, is planning to expand its operations into Britain and the Netherlands, and advanced talks are underway with its first potential customers in both markets.

The Dublin business makes gelato using surplus foods. Founded by chef Giselle Makinde in 2020, it has six staff.

“We rescue food that was going to be thrown out and transform it into sweet treats. Perfect ingredients often get thrown away. One day ...