Baboo Gelato

Annie and Sam Hanbury set up Baboo Gelato in 2016 with the bold aim of making the world’s best super-premium gelato.  We started with the fruit from our own rambling garden, and we still source our ingredients directly from farmers in the West Country, Italy and Brazil.  We make everything from scratch in small batches, pralining our walnuts, puréeing our fruit, cooking our own caramel.  Annie goes to Italy each year in the winter to work with specialists on perfecting her recipes.  We do not use chemical emulsifiers or gum stabilisers, nor do we use artificial colourings or flavourings.

Until 2023 we had to maintain a waiting list for trade customers, but we have now expanded our production lab, so we can take on new trade customers beyond our local area.  In 2025 we entered the London market with lovely outlets like Bayley & Sage, Panzers, Tierra Verde, and the Wren Pub Group.   

All our retail products have at least one Great Taste star (three have three stars). 

We are very proud of how we make our gelato, and always invite our trade customers, journalists, and food specialists to visit our lab and see how we do it.  The magic is in the detail. 

Please visit us at stand 1530 for unlimited tasting.