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Monday 8am - 4pm Tuesday 8am - 4pm Wednesday 8am - 4pm Thursday 8am - 4pm Friday 8am - 4pm

Creative Ingredients Pty Ltd

Name: Creative Ingredients Pty Ltd
Address: Unit 9/51 Moreland Road, Melbourne, VIC, 3058, AU
Telephone: +61393831777
Price range: $$$

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Creative Ingredients Pty Ltd

At Creative Ingredients we supply Premium Gelato, Bakery & Chocolate Ingredients

27/05/2026

Hurry! Only a few spots left for our Intro to Gelato class this Tuesday!

Whether you’re looking to expand your dessert offering, learn the fundamentals of gelato production, or simply sharpen your skills, this hands-on class is the perfect place to start.

Spots are filling fast, book now to secure your place before registrations close: https://lnkd.in/gjYJtdST

26/05/2026

A day in the life of our sales team!

Some days it’s a quick drive across town. Other days it’s a plane ride interstate. No matter the destination, our sales team is always focused on one thing, supporting our customers and helping bring ideas to life.

From trialling new products and testing different applications, to helping customers find creative solutions for their current production model or upcoming ideas, no two days are ever the same.

Sometimes it’s working through product trials in the kitchen, other times it’s sitting down with customers and going through our catalogue to find the right solution or fill a gap in their range.

And in between all of that? Planning the day ahead, processing orders, answering calls, and keeping everything moving, usually with a strong coffee close by. ☕

“The best part of my job is being able to help people find something they need to bring their dream to life.”

It’s a fast-paced industry, but being hands-on with our customers and seeing their ideas come to life is what makes it all worth it.

25/05/2026

Registrations are now open for the AGC — Australian Gelato Cup

The Australian Gelato Cup, managed by the Australian Association of Pastry, Gelato and Chocolate (AAPGC) , celebrates the talent, creativity, and craftsmanship of Australia’s gelato industry.

Open to professional gelato artisans, chefs, pastry professionals, and gelateria operators working in Australia, entrants are invited to create an original flavour developed specifically for the competition year.

Finalists will compete live at Australia 2026 in Melbourne from August 31 — September 3 for:
🏆 Australian Gelato Cup Champion
🏆 Critics Award
🏆 People’s Choice

The AGC Champion will also represent Australia at in Italy, competing for the prestigious Procopio Cutò Award.

A great opportunity to showcase your skills, creativity, and passion for artisan gelato on both a national and international stage.

Entries are now open: https://www.aapgc.com.au/

19/05/2026

Ever wanted to learn how real gelato and sorbet are made?

On June 2nd, Chef Paul Kennedy will be running our next hands-on Intro to Gelato & Sorbet class at The Lab Creative in Coburg.

Over the full day, we’ll cover the fundamentals of gelato and sorbet making, including ingredients, texture, flavour balancing, and production techniques with plenty of tastings along the way.
Everyone will also make their own take-home tubs during the class.

📍 The Lab Creative, Coburg VIC
🕘 9:00am – 3:00pm
💲 $299
🍴 Lunch included

Whether you work in hospitality, want to build your skills, or are just passionate about great gelato, this is a great place to start.

Places are limited.
🔗 Book here: https://lnkd.in/gjYJtdST

18/05/2026

Hospitality has become incredibly competitive and customers notice everything now.
Not just flavour or presentation, but wait times, consistency, attention to detail and the overall experience from start to finish.

The venues standing out aren’t necessarily doing radically different things.
They’re just executing the fundamentals exceptionally well, every single time.

It’s been interesting watching how much the industry has shifted towards operational consistency and customer experience over the last few years.
The small details are becoming the big differentiator.

17/05/2026

Last week we sent the team out for a scoop (or two) of gelato from one of our customers. After talking about gelato all day every day, it only felt right.

We spend so much time discussing flavours, stores, growth, customers and operations that eventually the cravings become unavoidable.
But moments like this are also a reminder of why we love working with businesses like these.

Behind every brand is a team creating something people genuinely enjoy and it’s pretty rewarding seeing our own team enjoying it too.

Safe to say there were no complaints from the team.

13/05/2026

Want to learn how artisan gelato is really made?

Join Chef .kennedy64 for our hands-on Introduction to Gelato class and learn the fundamentals of gelato and sorbet production, flavour balancing, texture, and industry techniques.

Perfect for gelato shops, restaurants, new business owners, hospitality teams, or anyone keen to learn something new. Plus you’ll head home with the gelato you make on the day.

Limited spots available. Register now:
https://lnkd.in/gjYJtdST

12/05/2026

Looking at adding gelato to your business? Need to train up new staff? Or just keen to learn how proper artisan gelato is made?

This coming Tuesday, 19th May, Chef Paul Kennedy is running our Introduction to Gelato class, a hands-on session covering the fundamentals of gelato production, flavour balancing, texture, and industry techniques.

Perfect for gelato shops, restaurants, hotels, new business owners, or anyone wanting to learn something new (and take home some pretty good gelato too).

Spots are almost gone — book here: http://bit.ly/4wfyemu

11/05/2026

Last week I asked the team to incorporate chocolate into a meal 🍫
The ideas that came back were so good.

We had dairy-free Cherry Ripe & pistachio choc-covered yoghurt clusters, sourdough with dark chocolate, and even a chicken & black bean mole made with 70% dark chocolate.

I honestly love seeing how one ingredient can be used in so many completely different ways — especially when people start thinking outside the box.

Now I want to know… what would you make using chocolate? 👀

10/05/2026

Not just recipes, but texture, balance, flavour building, and the process behind it all.

At The Lab Creative, we’ll be running monthly Introduction to Gelato classes across the year, with the first session kicking off on Tuesday 19th May.

The classes are led by Chef Paul Kennedy and are built to be hands-on from start to finish, plenty of tasting, practical learning, and real production techniques throughout the day.

You’ll also head home with your own tubs at the end of the session.
📍 Coburg, VIC
⏰ 9:00am – 3:00pm
🍴 Lunch included
💰 $299

If you’ve been thinking about giving it a go, now’s a good time to lock in a date.

Register here:
https://lnkd.in/gjYJtdST

+61 (03) 9383 1777

Address

Unit 9/51 Moreland Road
Melbourne, VIC
3058

Opening Hours

Monday	8am - 4pm
Tuesday	8am - 4pm
Wednesday	8am - 4pm
Thursday	8am - 4pm
Friday	8am - 4pm

Telephone

+61393831777

Website

http://creativeingredients.com.au/

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