Australia’s first luxury self-serve gelato concept has arrived on the Sunshine Coast, with a new dessert venue opening in Mooloolaba.
The concept is already proving popular, with customers embracing the ability to create personalised combinations, from simple classics to more indulgent, viral-inspired creations.
Owner Andreea Corban said the idea for LUMA Gelato was born from a shared vision between three friends, now business partners, including director Ilias Vitkind.
“Between all of us, we have over a decade of experience in gelato, both in Australia and overseas, and we wanted to create a concept that felt a little more elevated than the traditional dessert venue, and so here we are first self-serve gelato in Australia,” she said.
Ms Corban said the business aimed to deliver not just a dessert, but a full experience.
“We wanted the store itself to feel beautiful and memorable – somewhere people could come not just for dessert, but for the whole experience, whether that’s a casual family visit, a date night, a treat after the beach, or even somewhere that feels special enough for photos and moments to remember,” she said.
Customers can customise their desserts with a range of premium toppings and house-made sauces, many prepared on-site.
Popular flavours include pistachio, hazelnut and Biscoff cheesecake, alongside classics such as Fior di Latte and salted caramel, as well as dairy-free options like chocolate, mango and mixed berries.
“Our gelato is made fresh from scratch in our back kitchen using quality Italian ingredients, including local suppliers where possible, and then served directly through the machines,” she said.
Since opening in early December, Ms Corban said the response had been incredible.
“We’ve also received over 300 five-star Google reviews in a very short time, which has been amazing for a new business and says a lot about how warmly LUMA has been received,” she said.
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Ms Corban said construction of the seawall at Mooloolaba had some impact on business but remained optimistic.
“In terms of the foreshore construction, of course it has had some effect, especially being directly in front of the shop,” she said.
“Naturally, without the construction there would likely be even more foot traffic.
“That said, we really believe in the long-term value of the project and the area… we think it will make the location even more special in the future.”
Ms Corban said the team has plans to expand and continue evolving the concept.
“We’re always working on new flavour ideas, seasonal combinations and limited-time toppings,” she said.
“In terms of the future, we do have some exciting things in mind … LUMA was never intended to be just a one-store idea. There is definitely more to come.”
