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Annie makes this cake for every birthday in the family, and it never once makes it to a second day. Not because anyone's being polite about it — be...

Every May to June, elderflower season only lasts about three weeks. Sam takes himself off down the lanes around Bridport with a bag and comes back ...

Eton Mess is one of those puddings that isn't really a recipe at all — it's more of an excuse. An excuse to break up some meringue, whip some cream...

Strawberries and cream have been served at Wimbledon since the very first Championships in 1877, and in that time roughly 28 tonnes of strawberries...

Gelato differs from ice cream in three main ways: it has less fat (8–11% vs 15–25%), is churned slower so it contains far less air, and is served a...

We've got news that's been very hard to keep to ourselves: Cook are now stocking Baboo Gelato in their stores, and we could not be more thrilled to...

It's been a rather wonderful few weeks here in the lab. We've always just got on with making the best gelato we can, with the best ingredients we c...

For years now, you might have spotted one of our little Baboo freezer vans trundling down a Dorset lane, on its way to somebody's doorstep with a t...

Ask Annie what's behind ten years of Baboo, and she'll talk about ingredients before anything else. Not as a tagline — as the actual reason the gel...

Ten years ago, Annie and Sam moved to Dorset and bought a house with an old, dilapidated market garden. It was so overgrown with raspberries that S...

Elderflower season is one of our favourite times of year here at Baboo Gelato. Our co-founder Sam forages the blossoms himself from the hedgerows a...

It's our 10th birthday. Ten years ago this month, Annie made a batch of sorbet for her children. Nothing fancy — just real sorbet, made properly, w...