Paletto - Mt Eliza - CoeliacEasy

Description

Coeliac Australia Accredited. 100% Gluten Free Artisan Gelato Pops with a Mexican Twist.

These gelato pops are just wow!!! This is a little hidden gem in Mount Eliza.If you like ice-cream then this is a must visit. Inspired by family dietary challenges, Paletto has developed over 35 different flavours that accommodate intolerances from coeliac disease, dairy free, sugar free and vegan friendly options. They even have toddler size pops for the kids and also a menu for your pups to enjoy.

At their store in Mt. Eliza you can see the full experience of their offerings. Choose from over 30 flavours on display that can be dipped in melted chocolate and sprinkled with whatever toppings your tastebuds desire.

Paletto also has a selection of classic gelato or sorbet cakes ready for purchase or you can pre-order custom gelato cakes by choosing your own cake adventure at their shop and leaving the Paletto team to create you a Work of Art. What kid wouldn’t get excited by this Smash Chocolate Dome filled with Willy Wonka’s Candy and their own mallet and scoop to smash it with.

Photos:

Photo by: Paletto Mt Eliza

Photo by: Veronica Ong

Disclaimer

Whilst coeliacs have reported safe dinning at each of these restaurants, remember to always be your own health advocate and let the restaurant know your specific needs. We recommend calling ahead to discuss ways to avoid cross contamination so you have a safe and confident dining experience.

The information contained in this post is for general information purposes only. The information is provided by the community and while we endeavour to keep the information up to date and correct, we make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability or availability with respect to the website or the information, products, services, or related graphics contained on the post for any purpose.

Reviews

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For example, how was the quality of the gluten free choices? How was staff knowledge in relation to gluten free options and cross-contamination minimisation?