GAME OF CONES
In peak season they can make abou about 15,000 litres a week at the facto factory, employing around 25 people – from production staff to delivery drivers.
But, at the moment, Stefano is, unsurprisingly, concerned about the impact the current coronavirus epidemic will have on business.
At this time of year, they are usually gearing up for Easter which signals the start of a busy season for the ice cream trade.
“What we are experiencing is unprecedented. It’s definitely having an impact on business as it filters down the whole food chain.
“It’s quite daunting at the moment but the most important thing I’d say is you have to, when you can, support local businesses, big businesses and all businesses as that will help the recovery of the economy.”
When Sidoli’s first started manufacturing ice cream there was only one flavour available – vanilla – before they started introducing flavours like strawberry and chocolate.
Today they are making more than 50 different flavours and while vanilla is still the overwhelming favourite among the ice cream-buying public, one of the new kids on the block – salted caramel – is proving a winner.
So much so that Sidoli’s was recently awarded the Silver Challenge Cup by the National Ice Cream Alliance for the flavour following a blind taste test from a panel of experts.
The company is introducing two new flavours this year: blueberry muffin and caramelised biscuits. Stefano says new flavours are usually suggested by members of the team, clients or they are often approached by “flavour houses” – the businesses that are looking at flavour trends for ice cream.
Stefano admits it’s a tough choice when asked his own particular favourite.
“I have a few and don’t think I could pick one but you can’t beat a good vanilla. I also like our apple pie and salted caramel flavours together.”
With vanilla still coming out top, what makes the perfect vanilla ice cream?
“I’d be telling you our secret then, wouldn’t I?” he laughs.
“Always judge an ice cream company on its vanilla. It’s the base mix for pretty much every other flavour you make. You need fresh whole milk, fresh double cream and unsalted butter. It’s all about how you balance those ingredients.”
Stefano says one of the greatest things about working at Sidoli’s is the pride of being part of a recognised Welsh brand.
“I love the family environment. Our staff turnover is pretty much zero. All the employees have seen me grow up from a baby into the man I am now.
“Tracey, our office manager and my father’s PA, joined the company when she was 16 for one summer and she was 50 this year.”
Stefano was a baby when his greatgrandfather passed away but he hopes he would be proud of where the company is going.
“If he saw how things have moved on and the advancements in the range I think he would be proud it’s still going and has been passed down to his great-grandson.”