Behind the Scenes: A Day in the Gelato Lab
A day in the gelato lab at Wave Gelato is equal parts routine and improvisation. We live west and our lab is east, so the Central Line is part of our rhythm: some mornings we roll in at six, some at nine. Depending on how busy we are.
Monday reset
Mondays are for resetting after busy weekends. First thing we reorganize setups, clean what overflowed at markets and make sure stations are ready for production. We do a quick team sync over coffee — yes, we’re Italian and that sip is operationally important — and confirm priorities: which markets need topping up, which orders must ship, and which small experiments get a pilot churn. That short pause saves us time and mistakes later in the day.
Coffee sync
Production always starts with the bases because flavour work depends on solid foundations. We weigh powders precisely and prepare the fruit base, a vegan chocolate base and a dairy base for creams in that order to reduce allergen risk and improve line flow. Getting the bases right early is a practical shortcut: it reduces setup time later and keeps cross-contact under control. We usually make sorbets first — fruit is freshest in the morning and it helps us keep allergens isolated — then move on to chocolate and dairy creams, scaling recipes one at a time and adjusting total solids and sweetness to hit the texture we want.
Bases first
Cleaning is not an afterthought; it’s part of production. We run quick cleaning cycles during the day and a full deep-clean at the end of service, logging maintenance and sanitation steps so our kit stays reliable and flavours stay clean. That discipline keeps downtime low and quality steady across different arrival times and hectic market schedules.
Sorbets then chocolate
We usually make sorbets first — fruit is freshest in the morning and this helps keep allergens isolated — then move on to chocolate and dairy creams, scaling recipes one at a time and adjusting total solids and sweetness to hit the texture we want. That sequence keeps throughput high without compromising quality.
Sustainability and transparency are woven into the workflow. We favour seasonal fruit, repurpose unsold product responsibly and label tubs clearly with provenance and allergen information so customers know what they’re buying. These choices cost a bit more, but they reduce variability and build trust with our customers — and that’s practical business sense.
If you want to buy our gelato or learn more about Wave, come and visit the lab:
📍 4th floor, Regent Studios, 8 Andrews Rd, London E8 4QN, United Kingdom
