From Adelaide,
to Manila,
to your scoop.

St. Louis started in 2010 in South Australia, with a single gelato counter and a stubborn belief that machine-pumped ice cream was a step backwards. Thirteen stores later, the brand crossed the Pacific.

The Philippine arm was built in Manila in 2024, deliberately small — two locations, BGC and Molito, with a working kitchen at each. The recipe DNA came from Adelaide. Everything else — the team, the ingredients, the flavour list — was rebuilt from scratch for the Philippines.

We churn each batch in-house. Gelato comes off the machine warmer than commercial ice cream (around -12°C, not -18°C) so the flavour comes through. We work in small batches because that's the only way to keep texture honest.

The PH menu rotates with what's in season here, not in Australia. Calamansi sorbet from Batangas. Ube glazes from Bohol. A matcha partner sourced through a Manila tea importer. Daily.