“At Gelatoria, gelato is more than just a sweet treat — it's a celebration of life’s simple pleasures, crafted with love and passion. It melts barriers, warms even the coldest hearts,
and turns everyday moments into lasting memories”
We carry this belief into everything we do, creating unforgettable experiences through true craftsmanship and the finest ingredients. From the creamy, nutty richness of Pistachio gelato to the seductive, spiced infusion of Hibiscus-Rooibos, each flavor invites you to explore the rich and beautiful diversity of Creation.
Gelatoria was born in 2023, shaped by over two decades of coffee roasting at Cafetoria Roastery. Both crafts share the same soul: a deep respect for ingredients, a relentless pursuit of perfection, and a flavor philosophy shaped by our cultural roots — from the bold spirit of South America to the rich culinary traditions of Spain and the artistry of Italian gelato-making. This heritage inspires us to create with authenticity, warmth, and imagination.
In just our first two years, we’ve been honored to win every major category at the Helsinki Ice Cream Festival — a joyful reflection of the passion and cultural richness we bring to every scoop.
Meet the Gelato Master
I’m Ivan Ore, the coffee roaster behind Cafetoria Roastery, where I’ve been working with coffee for over twenty years. Coffee has never been just a profession for me; it’s a lifelong craft, a way of listening to origins, people, and flavors, and translating them into something meaningful in the cup.
Sometimes, though, life quietly opens a new path when you least expect it. That’s how coffee and now gelato found me.
Gelateria was born during a deeply personal moment, after the loss of my mother. In the midst of that sadness, I felt a quiet desire to taste a truly good gelato—something delicate and comforting, capable of bringing a little lightness to a heavy time. That simple desire made me realize how powerful this delicate treat can be. Gelato is not just dessert; it can console, reconnect us to joy, and remind us that sweetness still exists, even in difficult times.
That realization stayed with me. Just as with coffee, I felt compelled to explore, learn, and create. Today, I bring the same passion and imagination to gelato as I do to roasting—crafting flavors that invite you to pause, enjoy the moment, and add a little sweetness to lives
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