A preview of Pidapipo Laboratorio, the new and futuristic dessert playground that opens in Fitzroy

Pidapipo, the cult ice cream parlor that started in Carlton nine years ago, is days away from opening a new flagship store and test kitchen on Brunswick Street, Fitzroy.

Behind the grungy brown brick facade of the former bank is a futuristic-looking space where chocolate is tempered, new ice cream flavors are developed, and a new range of Italian sweets and pastries are created, including warm brioche buns, ready for filling. with balls. of icecream

Taking Good Food on a behind-the-scenes tour of Pidapipo Laboratorio, founder and chef Lisa Valmorbida explains that the new space is all about putting the kitchen front and center.

The space allows Pidpaipo to make more products such as its own chocolate and new ice cream cakes, such as Tarte Rocher.

The space allows Pidpaipo to make more products such as its own chocolate and new ice cream cakes, such as Tarte Rocher. Photo: Pete Dillon



“We wanted people to feel like they’re walking into the kitchen and seeing things from start to finish. They’re part of the process,” he says.

For the first time, Pidapipo will venture into desserts, among them the tempering of the brand’s chocolate, a new passion for Valmorbida. He has worked on a custom-made chocolate with cacao from the Dominican Republic, with a sugar and fat content suitable for making ice cream and chocolate bars, pralines and truffles.

It also flows through taps of chocolate, one of four ice cream toppings on offer, including the new gianduja (chocolate and hazelnuts). Chocolate-dipped palmiers and gianduja-filled bomboloni will also be present.

Pidapipo founder Lisa Valmorbida is thrilled to open the Fitzroy space, which has been three years in the making.

Pidapipo founder Lisa Valmorbida is thrilled to open the Fitzroy space, which has been three years in the making. Photo: Pete Dillon



With staff in head-to-toe white uniforms, Lab feels like Willy Wonka’s factory has fallen down in the middle of Fitzroy.

Passers-by will view the kitchen through three large windows, while inside you can watch chocolate being prepared in a mirrored room and towering pastries like Neapolitan Bombe Alaska are frozen, or be one of the first to try one of eight new flavors of ice cream.



Specialty ingredients are highlighted in signature Lab flavors, whether it’s white chocolate with pink pepper, Meyer lemon sorbet or saffron goat yogurt.

“It takes a long time to pit 1,000 cherries, but that’s the kind of thing we’ll do outside of space,” says Valmorbida.

The centerpiece of the minimalist store (Pidapipo’s fourth) is a lighted ceiling that bathes the space in a rotating palette of warm oranges, deep reds, and greens, changing the mood.

Electronic, stainless steel and glass menu boards where the day’s specials will be listed play into the lab feel. A handful of seats line the perimeter and there are tables on Brunswick Street. The venue’s rooftop will be home to Honey Fingers beehives and a garden of strawberries and figs, plus lemon myrtle and other native ingredients.

For the first time, Pidapipo has ventured into the production of chocolate products, including pralines, truffles and bars.

For the first time, Pidapipo has ventured into the production of chocolate products, including pralines, truffles and bars. Photo: Pete Dillon



“We’re interested in tradition and keeping history alive, but also in reinventing that tradition. That’s why we kept the exterior of the building as it was. We love the contrast between old and new,” says Valmorbida.

Open from December 2

429-431 Brunswick Street, Fitzroy, pidapipo.com

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