Quite a fortnight
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 can find — so to see Baboo turning up across the national press, all within a matter of days, has been a genuine thrill. Here's a little round-up.
The Telegraph — Luxury
In the 8 June issue of The Telegraph's Luxury supplement, food writer Ben McCormack turned his attention to what's quietly happening along the Dorset coast — and to the gelato being made in our corner of Rampisham. The piece traced Baboo's story from the beginning: Annie's move from a career as a food analyst at Schroders to training at Bologna's renowned Carpigiani Gelato University, and the founding of Baboo in 2015 alongside Sam.
What we loved most was where the article lingered — on the ingredients. The Madagascan vanilla. The hazelnuts from Langhe in Piedmont. The pistachios grown on a single farm on the slopes of Mount Etna. It also got to the heart of something we talk about a lot: why gelato simply isn't ice cream — less fat, less sugar, and less air churned in.
"What a Scoop" — Ben McCormack, The Telegraph, Luxury, 8 June 2026
The Times — Tony Turnbull
We were also lucky enough to have The Times' food editor, Tony Turnbull, taste Baboo at Opera Holland Park — and then write about us in his weekly newsletter. The evening's food was curated by food champion Angela Clutton, with a lineup of small producers who take real pride in what they make (the wonderful Honey & Co among them), so it was lovely company to keep. Tony described Baboo as one of his favourites — and was kind enough to single out our hazelnut gelato for particular praise.
"Quite possibly my favourite company." — Tony Turnbull, The Times
YOU Magazine — A perfect West Dorset weekend
YOU Magazine, the Mail on Sunday's weekend supplement, featured Baboo in its guide to spending the perfect long weekend in West Dorset. As part of an afternoon around West Bay harbour — chips on the quayside, picking a favourite boat on the marina — our West Bay hut got the nod, with the writer rating our double-choc and calling the ice cream "outstanding."
"Outstanding ice cream, handmade locally" — YOU Magazine, Mail on Sunday
Thank you
To everyone who's scooped, shared and stocked Baboo along the way — thank you. Coverage like this is lovely, but it only matters because of you.
Want a taste of what all the fuss is about? Explore our gelato or find your nearest kiosk and stockist.
Want a taste of what all the fuss is about? Explore our gelato or find your nearest kiosk and stockist.