BSE was engaged by Gelato Messina to provide electrical and mechanical engineering design services for their latest location in North Adelaide. This isn’t the usual Messina location though, as they have brought their sister brand, Shadow Baking, along for the ride, literally sharing a door.
Gelato Messina was founded in 2002, with its first store opening in Darlinghurst. As of writing, they have 36 locations across Australia, along with three additional stores overseas in Hong Kong and Singapore. Each store features a 40-flavour cabinet, including 35 traditional flavours and five rotating weekly specials. They operate their own dairy farm, which supplies them with Jersey milk, and they produce their own chocolate using single origin Ecuadorian cacao.
Meanwhile, Shadow Baking was started by two Messina head chefs. In an interview with Broadsheet, it was revealed that the concept began as a creative outlet during the pandemic, when they had extra time to experiment in the kitchen. This led to a series of bake-offs combining “nostalgic” Australian flavours with French baking techniques.
As part of BSE’s mechanical scope, we performed heat load calculations against the base building allowance, reviewed the exhaust and commercial range hood design and assessed its suitability, and provided mechanical kitchen exhaust drawings. Part of the process involved ensuring adequate provision for duct access panels and appropriate acoustic treatment where required.
This is BSE’s second time designing a Gelato Messina store, having previously contributed to a location in QLD. We are proud to have contributed to bringing these venues to North Adelaide. As they say, there is always room for dessert. 🍪🍰🍦
Images Courtesy of Gelato Messina and Shadow Baking
