Those who have tried the G-Stick or J-Pop popsicles can immediately tell it is different from the rest. The rich flavour and creamy texture leave a strong impression among ice-cream lovers who would return for more.
Idolci Gelato director Gigi Teoh said their special popsicles, which are blended with natural ingredients to make ice-cream before being frozen into ice lollies of various shapes, make customers crave for more.
“Basically, our popsicles are made of melted gelato, which is a pride of Italians for centuries,” she said,
Teoh said she learned the art of making the Italian gelato, which she named G-stick for her business, from an Italian chef in 2002.
She said she made gelato for almost a decade before opening an outlet serving popsicles in 2012.
Teoh, 39, was a pastry chef in Singapore before she returned home and worked as a gelato maker for a local set-up.
“I got the job based on my experience as an ice-cream maker.”
She said she was sent to Italy to enhance her knowledge in making gelato.
Teoh went into business after her employer retired.
“The owner decided to pass me the gelato-making machine which they used for the business. After inheriting the machine, I decided to set up Idolci Gelato.”
She said the old machine was simple to operate and was the most original way of making gelato.
Idolci Gelato is the pioneer among the local popsicles business.
Teoh said they were into supplying and retailing business.
“I have less time with the family now after I started the business,” she said.
“I do not worry much about staffing and the network with hotels and restaurants that I established earlier helped to support the business.
“Furthermore, the popsicles produced by us are made to order — two days ahead — and this helped to reduce storage costs.
“It also helps the products to stay fresh without having to add preservatives,” she said.
Teoh said that out of the seven staff she employed, three were hearing impaired.
She said she communicated with them using sign language.
“I know the hearing impaired have difficulties in getting jobs, therefore, I decided to employ them.”
She said making ice-cream was not the same as making desserts.
“There is a need to control the timing and proportions accurately to make quality ice-cream.”
Her biggest satisfaction comes from customers’ compliments. “Positive feedback from five-star hotels also gives us great encouragement in producing top quality popsicles,” she said.
She hopes for a chance to serve her customers with ice-cream based desserts in the near future.
“We have a small seating area in our outlet where customers can enjoy our products. While, this may not earn us a lot of money, we are delighted to satisfy our customers.”
The G.Stick and J.Pop kiosks are located at Publika and Pavilion shopping centre respectively.
For details, visit www.idolci.net.