Charlies Gelato

Charlies Gelato from Matakana has an unwavering commitment to community, local sourcing and environmental initiatives, all while providing outstanding, handmade gelato and fostering a positive work environment - and that’s why we reckon it’s a Sustainability Hero!

"I was about to hit 50 and was watching too much Escape to the Country," admits Andrew, “I’d had the same job for 20 years. It was the last chance to have a decent change.”

Owning an ice cream parlour on the coast is one of those ditch-the-rat-race fantasies many of us confine to our imagination. But for Andrew Cole, it’s a perfect reality.

Andrew became smitten after he and partner Tania Nevill acquired Charlie and Heather's Matakana-famous ‘Charlies Gelato’ in 2014 — a boutique parlour on ten acres of gently sloping land, kissed by a salt breeze and bathed in sunshine. "It's a real community spot—more than an ice cream store," he emphasises. And it’s this ethos that lifted Andrew, Tania and theirt team to recognition at this year’s Outstanding NZ Food Producer Awards.

But becoming a Leefield Station Diary Winner for their Lemon Gelato is only a few gold flakes on top of what they’ve achieved for themselves and the community. With ethically scooped sweetness helping cool on hot days and woodfire pizza smouldering on summer nights, it’s no surprise the parlour is popular. But what makes it one of our Sustainability Heroes?

It’s not just scoops and slices. A pop-up showroom on-site showcases local artisans, and The Knitting Truck, a local wool shop, operates out of a tiny home. Local produce is given priority in their whole foods pantry, and local tradespeople and suppliers are prioritised when a job needs doing.

Throughout Andrew and Tania's ownership, Charlies has championed local schools and sports leagues. They've never turned down a school for raffle donations and provide ‘Player of the Day’ scoops, a coveted reward for young local athletes. “We’re supportive of sports clubs and schools and work with local restaurants,” says Andrew. “They [the players] come in and get a free ice cream that's been handmade, that means something.”

This unwavering commitment translates to annual donations exceeding $15,000. The community is aware of Andrew and the team's work. So what about in-house?

Andrew extends this sense of community to his employees, with the parlour serving as a valuable training ground for young locals. “In the summer, we have up to 12 [employees on-site] a day - all local people working with occasional specialist backpackers," explains Andrew. “90% of all local kids often say it's their first job. I’ve had whole families come through.”

Witnessing locals' growth and development and even seeing them return for summers after heading off to university is a source of great satisfaction for Andrew. This loyalty is understandable, given Charlies’ commitment to fair compensation, comprehensive training, and a supportive work environment.

Andrew, Tania and the team of good, keen workers embrace a 'handmade, small-batch' approach, producing gelato the traditional Italian way. "Gelato is the way Italians make ice cream." Andrew shares. "Smaller batches, less air, and slower churning result in a denser, more flavorful treat."

This artisanal approach ensures superior quality and freshness. But so does sourcing ingredients on-site. You can find feijoas, lemons, limes, oranges, and blueberries flourishing organically at Charlies. A partnership with Slow Blooms, a local permaculture flower business, adds a touch of natural beauty and allows visitors to choose their blooms. “We grow whatever we can find or grow here.” Andrew avowals, with work on the site extending well beyond the garden. "We are always trying to do something every year."

‘Something ranges from investing in solar energy to extending the car park for better accessibility. Recently Andrew employed local contractors to restore the bathrooms. This work was undertaken with heritage photos as a guide, the finished refurbishment serving as nod to Matakana's rich history.

To mitigate their environmental impact, Andrew, Tania and the team champion a zero-waste philosophy and are members of Refill NZ, which encourages the use of refillable water bottles. Discounts on Keep Cups also nudge customers to ditch single-use options. The team is trained to suggest cones over cups, minimising waste one scoop at a time.

Of course, this sounds like a lot for what is still a humble local operator. While their commitment to community and sustainability is clear, it is the scoops and slices that keep Charlies thriving.

“It was pretty tough in the first years,” explains Andrew. “We worked pretty hard at it, grew the business and now provide decent wholesale.” Yet, he remains aware of the parlour’s limitations. “Each year, we are confined by the growth of a small business,” Andrew adds. “With small batches, there's only so much you can produce. We try to manage to growth steadily but don't want to lose who we are. We want to keep it artisanal, keep it real.”

And keeping it real, they are. As one of our Sustainability Heroes for 2024, we hope Tania, Andrew and the team can enjoy further exposure for the extra effort they put in, year in, year out. What is expected is some decent ice cream and atmosphere on a sunny day. What’s offered is far more — a chance to gather, to catch up while the kids let loose on the sun-kissed grass, a place locals to showcase their craft or get some vital experience working in a healthy environment.

Charlies runs the way it can, thanks to hungry and collaborative locals and visitors. Thanks to businesses like Charlies, locals and visitors can enjoy a community running as it should. So, if you find yourself lost somewhere north of Auckland, between rolling greens and the great expanse of the Pacific, listen out for children's laughter and follow the smell of woodsmoke. A cheeky, perhaps even indulgent scoop or slice not only tastes outstanding but with Charlies Gelato it supports a business that cares for its employees, customers, community, and the land it calls home.

To learn about Charlies Gelato’s small-batch, happy community approach, click here.