A new gelato and coffee bar is drawing on traditional Italian techniques to bring authentic flavours to the Sunshine Coast hinterland.
Lorenzo’s Gem has opened in Eumundi, founded by couple Gemma Cox and Lorenzo Raffaini, who came up with the concept following a trip to Italy.
“While we were there, we spent so much time tasting authentic gelato and completely fell in love with the traditional methods and flavours,” Ms Cox said.
“One flavour in particular, Spagnola, really inspired everything for us. It’s a traditional Italian amarena cherry gelato made on a rich egg base with chocolate shards throughout.
“After trying it, we knew we wanted to bring that authentic experience to the Sunshine Coast.”
Ms Cox spent 15 years working in Queensland Health before following her interest in coffee, later operating a vintage caravan converted into a coffee van at markets and events.
Her partner, Mr Raffaini, who previously worked in disability support and continues part-time in the sector, is now the shop’s gelato chef.
“Our focus has been on creating traditionally made Italian gelato, particularly traditional egg-based gelato, which is much slower to make but creates an incredibly creamy, rich texture while allowing us to reduce sugar and really enhance the flavour,” Mr Raffaini said.
“We’re currently the only gelato shop on the Sunshine Coast specialising in this traditional egg-based style.”
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Designed as a family-friendly space, the shop sits opposite a park in Eumundi, which adds to its relaxed atmosphere.
“We wanted to create a place that felt welcoming and family oriented,” Ms Cox said.
“We love seeing parents come in for a coffee or gelato while their children play nearby.”
Ms Cox said it was very much a family-run business, with their children often helping out and serving customers in store.
“Our signature flavour is Spagnola, which has become very popular with customers,” she said.
“Another favourite is Bacio, which is a hazelnut and chocolate flavour similar to a Ferrero Rocher.”
Mr Raffaini continues to experiment with new flavours as the menu evolves, alongside specialty coffee and pastries.
“The response from the community since opening has honestly blown us away,” Ms Cox said.
“Word of mouth has spread very quickly, especially within the Italian community, with many Italians coming in to try the gelato and telling us it reminds them of home.”
Authenticity remains central to the business, with the couple importing much of their equipment and ingredients from Italy where possible.
“Apart from fresh ingredients that can’t be imported, such as our milk, we source almost everything possible directly from Italy,” Ms Cox said.
“Our machinery and traditional pozzetti display cabinets are all imported from Italy as well, because we really wanted to create a genuine Italian gelato experience.”
The shop also offers dairy-free options and uses organic or spray-free fruit where available.
