Jolanta Ulys’s decision to set up her own company, Siddis Gelato, was not sparked by a lifelong dream but by a critical crossroads in her career.

“At the beginning of the pandemic, the company I then worked for closed down. I had two choices: to sit and wait or to do something,” Jolanta reflects.

She chose action. Jolanta took off to Bologna, Italy, where she enrolled at the Gelato University . Then, when she returned home , she decided to rent the gelato equipment from her former employer and embark on what was initially planned as a one-summer venture.

Four years later, Siddis Gelato has become a permanent fixture in Stavanger’s culinary landscape. Yet Siddis Gelato’s mission extends beyond serving frozen desserts. It’s about fostering a gelato culture where none existed before.

“We didn’t have any gelato culture here in Stavanger, so our duty is to help people explore and understand more about gelato,” says Jolanta.

How does she do that? One way is through an emphasis on education. For instance, Jolanta and her team offer workshops and tastings to inform customers about the gelato-making process and the importance of well-sourced, high-quality ingredients. This educational aspect has helped cultivate a deeper appreciation for the product among consumers. And it enables Jolanta to offer something that’s not available anywhere else—i.e. hands-on gelato-making classes.

But another way Siddis cultivates the local scene is by using innovative flavours that blend traditional Norwegian tastes with contemporary twists. In this way, the company encourages residents and businesses to explore new, surprising flavour combinations.

So far, they’ve experimented with gelato made with kransekake, based on the Norwegian almond cake, vafler (Norwegian waffle), and brunost (sweet brown cheese). But they also look abroad for inspiration.

“I keep an eye on global and local food trends to identify popular and emerging flavours,” Jolanta explains.

“Lately, a favourite flavour among our customers has been pistachio, which is loved for its smooth, nutty texture and rich taste. But we cater to a wide range of preferences, and we try to keep customers coming back for different flavours.”

The selection of ingredients at Siddis Gelato is a meticulous process that prioritises local produce, to support the local economy and minimise the business’s carbon footprint.

“That’s the most complex and longest process, finding and selecting the ingredients,” Jolanta admits.

“I always want to ensure the freshness and quality of the produce. So, my selection process has to emphasise quality over quantity. Only the very best ingredients that meet specific standards for taste, texture, and freshness are chosen.”

It’s clear why this meticulous approach creates its challenges. Many preferred gelato ingredients just aren’t available locally, so Jolanta has to put her trust in reputable suppliers to source them.

“Ethical sourcing is a priority for me. For flavours that require non-local ingredients, such as certain nuts, chocolates, or exotic fruits, we use producers known for their quality and ethical practices. For example, we get our vanilla from Madagascar and our pistachios from Bronte, Sicily.”

The company’s commitment to sustainability is evident not just in its sourcing of ingredients, but in its zero-waste production and use of 100% biodegradable cups too.

“We don’t have to engage in grand, heroic actions to participate in change. Making sustainable choices is enough,” Jolanta states.

That’s why the shop encourages customers to choose cones over cups, despite the higher cost, in order to reduce waste. And they share tips with their customers about how to reduce their impact in general.

In fact, engagement with the local community is a cornerstone of Siddis Gelato’s philosophy. Collaborations with local producers, participation in festivals, and hosting gelato tasting events are key ways the shop builds strong relationships and fosters a sense of community.

“It’s about sharing our love for gelato and building relationships,” Jolanta emphasises. “But we owe a lot to the community too, as they gave us so much support when we first launched our business.”

Looking ahead, Siddis Gelato is focused on deepening community ties further and expanding educational initiatives.

“We aim to offer more workshops, partner with schools, and strengthen our collaborations both locally and internationally,” Jolanta outlines.

“These efforts will help us introduce more global flavours and techniques while maintaining the core values that define our brand: quality, tradition, and innovation.”