Here at the I Ate My Way Through office, we love our gelato. From our recent discovery of the authentic Riva Reno gelataria to hectic Gelato Messina, here comes the new kid on the block – the gelato block that is! Having only just been opened for around 5 weeks, Stix Desserts is the place to be for gelato and sorbet on a stick – complete with fun toppings. I recently caught up with the Gen Y co-creators Isabella Chan and Veronica Chung to talk about the past, present, and future of their baby gelataria.
Veronica (once in the fashion industry) was inspired by her humble beginnings of working at her sister’s Subway store, where she came up with the idea of an open fridge – but for dessert. Isabella (a former financial planner) was the brains behind the simple yet effective name ‘Stix’. Their shared love of dessert motivated them to take a leap of faith and open their own dessert bar, leaving the corporate pressure behind them. With their recent success I’d say their delicious risk was well worth taking – even if they began on the edge of Autumn.
Veronica happily took me on a tour of their crazy flavours, each inspired purely by their sweet tooth. We were joined by an intrigued passer-by who happily embarked on the palate adventure with us. With a new flavour every two days, it’s a wonder they manage to keep inventing new delectable palates for us to enjoy. A topping we admitted we’d love to see come to life was popping candy – exploding gelato? Yes please! However, this crackling flavour is still in progress until they manage to use it without it popping across the room from the gelato moisture! It only takes 40mins to create the Stix from scratch, which are always prepared in small batches to keep them fresh. They also keep the fridge a few degrees colder than normal gelatarias, at about 18C to make sure they retain their shape.
My, and coincidentally Veronica’s, favourite flavour was the blood orange sorbet. Upon her recommendation, I dipped it in dark chocolate and coated it with shaved coconut. The combination was utterly refreshing, with crunchy dark chocolate that contrasted with the sweet sorbet and aromatic coconut. My very own crazy Stix creation!
The process is simple with four easy steps: choose, dunk, dip, and eat! The journey begins with a choice of flavours from their colourful selection that changes every two days, including pannacotta, mojito (gf), green apple, watermelon, coffee, blood orange sorbet, peach sorbet, lemon ginger, biscotti and mint (gf). This is followed by a ceremonial dunking into a choice of chocolate sauces, and dipping into interesting toppings like salted pretzel, hundreds and thousands, and shaved coconut. All this is prepared right before your eyes, a sticky masterpiece just waiting to be eaten.
Set among the happening food parlours of Crown St, the innovative Stix fits right in. But I’ll let you in on a little secret: if they keep on this blazing success trail (and I’m sure they will), plans are to open up a new store, perhaps closer to the Sydney CBD, perhaps somewhere closer to you. Stay tuned!
620 Crown St, Surry Hills, NSW
Phone: (02) 9456 1027
I Ate My Way Through dined as guests of Stix Desserts