An Artisan and Sustainable Gelateria in Newtown and Bondi Beach.
A little Laboratory where gelato is made everyday from raw and fresh ingredients.
NATURAL
We do not use aromas or colouring agents,
and nor do our suppliers.
Our gelato gets its taste and colour exclusively
from the raw materials we use,
depending on
the season and availability.
ARTISAN
Our goal is quality.
We seek the best materials
from local farmers,
transform them
in the most pure and simple way
and deliver a gelato
that is
light and genuine.
IMPERFECT
Our gelato melts and drips.
It’s never the same and it changes everyday.
It’s unique and imperfect.
It follows
the seasons and
changes with
them.
P.s. We also make it fresh everyday, so please don’t be upset if a flavour is finished. :)
TRASPARENT
We believe that taste is not enhanced
by the use of many ingredients,
but by the quality of what is good.
That is why we decided to do
a few simple flavours
and store
all of our products
right in front of you.
WHERE CHEFS EAT GELATO
A Newtown newbie is a fave among some of Sydney’s chefs, plus chocolate is a go-to. We’ve also got two fans of a salted caramel one made with Pepe Saya butter.
Trisha Greentree, 10 William Street
“[My favourite] is without a doubt MaPo in Newtown. It’s a perfect combo with the best pizza in town, Bella Brutta, nearby. Mapo is small-batched, keeping it freshly churned on higher rotation. Respected raw products are used, including milk from Barambah Organics to make the fior di latte flavour (a type of mozzarella) the best I have had, and Pepe Saya butter to make the salted caramel. They’re my two favourite flavours.
Pasi Petanen, Cafe Paci
“At the moment, I'm loving Matteo Pochintesta's MaPo in Newtown. The Pepe Saya butter sea-salt caramel in a cone is my new favourite. Hazelnut Piedmont is another favourite, served in the brioche bun."
Mitch Orr, CicciaBella
“MaPo in Newtown is my fave. It’s new, but it’s excellent. I always gravitate toward chocolate. Their flavours are really seasonal so I might opt for something fruit-based while it’s at its best.”
Mike Eggert, Totti’s
“I’m definitely torn between MaPo and Marrickville’s Gelato Franco. They both have great sorbets and vegan options.
Continues at: https://www.broadsheet.com.au/sydney/food-and-drink/article/where-chefs-eat-gelato-2019-edition
PRESS
OPENING HOURS
NEWTOWN
Mon: 12pm - 10pm
Tue: 12pm - 10pm
Wed: 12pm - 10pm
Thu: 12pm - 10.30pm
Fri: 12pm - 11pm
Sat: 12am - 11pm
Sun: 12pm - 10pm
BONDI BEACH
Mon: 12pm - 10pm
Tue: 12pm - 10pm
Wed: 12pm - 10pm
Thu: 12pm - 10pm
Fri: 12pm - 10.30pm
Sat: 12am - 10.30pm
Sun: 12pm - 10pm
CONTACT US
123 King St, Newtown NSW 2042, Australia
64-66 Campbell Parade, Bondi Beach NSW, Australia
General enquiries shared@mapogelato.com
MapoBus and Mapocart bookings: events@mapogelato.com
NEWTOWN
(02) 8937 4919
BONDI BEACH
0413715449