Gelupo reveals Easter specials with Jolene
Gelupo is partnering with Jolene to build on the success of last year’s collaboration.
A popular Soho gelateria is reuniting with a renowned London bakery for a series of limited edition Easter specials.
From 18 March, Gelupo is partnering with bakery and restaurant Jolene to build on the success of last year’s collaboration.
In the run-up to Easter, Gelupo, founded by Bocca di Lupo's Jacob Kenedy, will be serving artisan gelato sandwiches made with Jolene’s hot cross buns, as well as a tongue-in-cheek gelato ‘creme egg’ toasted bun.
Inspired partly by the Sicilian breakfast ‘brioche con gelato’, where cold gelato melts into a warm brioche roll, Gelupo will be filling the hot cross buns with its seasonal selection of flavours.
"As last year’s specials were such a hit, we’re excited to join forces with Jolene once again to dish up their cult favourite hot cross buns filled with our Easter gelati," says Kenedy. "Our creme egg toasted bun is a real treat, putting a Gelupo twist on a childhood favourite. As with last year, we will only have a limited number of buns to serve each day, so customers will have to be quick!"
Gelupo is traditional Italian gelateria and delicatessen located opposite Bocca di Lupo on Archer Street.
You may also be interested in…
