Cremahh… it’s down the Beeton path

August 31, 2013 · 0 Comments

There’s dessert, and then there’s gelato.

Sabina Morell, owner of Cremahh in Beeton, is crazy for the Italian inspired dairy based product (eaten like ice cream) and has made a living getting others hooked on it as well.

The word gelato (derived from that Latin word “gelātus” which means frozen) is the Italian word for ice cream – although unlike ice cream, gelato contains little, or no air, and is not made from butterfat. Gelato also requires stabilizers to prevent it from freezing solid, making it quite complicated to make.

At Cremahh, Sabina makes the science of gelato look easy. This first generation Canadian has roots in Italy, where she travels often, and where she learned her craft from Italian masters, at the Carpigiani Gelato University, who have entrusted her with their deepest gelato-making secrets.

“I’ve always wanted to do something with sweets or pastry,” Sabina, a graduate of the George Brown College Culinary Program, told The Times.

It was on her most recent trips to Italy where Sabina found a new respect for the frozen dessert.

“I saw it through my daughter’s eyes,” she said. “At the time, my daughter, Elyse, was just 8 months old. We went out for a walk after dinner one night, and stopped for some gelato. They gave my daughter a cone and her eyes lit up. This was her first ‘real’ food (we had her on cereal at the time) and I started seeing gelato through the kids’ eyes.”

After spending two weeks in an intense training program, Sabina brought her skills home to Canada.

“I felt like I had been entrusted with a tradition and it would be an insult to the trade if I didn’t do something great with it.”

So Cremahh ‘Artisan Gelato and Specialty Drinks’ opened its doors during the Beeton Honey Festival on May 25th, 2013.

The business, located at 41 Main Street West at the rear of the building, is both a commercial bakery and a retail store.

This “hidden treasure” in Beeton is also reminiscent of a European side street, and a great discovery for those looking for something a little off the “Beeton” path.

At Cremahh, Sabina carries a minimum of six flavour selections daily, including gelato, sorbeto, gluten free and diabetic varieties. All of her flavours are made fresh daily, on site. So far, her most popular are the flavours that have nuts – chocolate hazelnut, pistachio, chocolate salted caramel, and salted chocolate almond. Her second most popular are the flavours made with fresh fruit, such as lemon lime, pineapple and raspberry. Also catching on is the savory flavours that Sabina thinks up, such as white chocolate basil and lavender honey.

“I based my flavour combinations on what’s in season and what people tell me they enjoy,” said Sabina, who is already planning her new fall collection (which includes a pumpkin spice gelato!).

Sabina, also likes to ‘shop local’ whenever possible, and finds inspiration for her flavours in local craftsmen. For example she uses Breedon Maple Syrup, an Alliston based company, for her maple flavoured gelato and Three Brothers Honey Co. for her lavender honey recipe.

Sabina also uses Sheldon Creek Dairy as the base of all of her gelato products, which is delivered in glass bottles to her store regularly.

A vegetarian and believer in eating organic, Sabina is proud of her all-natural products which use “very little cream”.

“I always start with whole milk, which gives my gelato the creaminess without the cream,” she told The Times. “I’m proud to offer a product that’s as decadent as ice cream without the high calories and fat.”

Cremahh products are available in many sizes. Drop into Cremahh for a small or medium sized cup, or get your gelato in a chocolate lined waffle cup.

While in-store, try one of Cremahh’s organic coffees or loose-leaf organic teas. Or why not try a slushy, made from fresh berries (many, many fresh berries) or an iced coffee, made with organic espresso, sugar and Sheldon Creek milk.

Then relax in Cremahh’s plush lounge or sit on the patio if you’re not in a rush.

If you prefer an order to go, Cremahh also prepares gelato to order, in any personalized flavour, which are sold in 1 pt. tubs and individually labeled.

Cremahh also offers catering and has been the dessert of choice for many local weddings and corporate events.

“I can personalize cups with the bride and grooms logo and serve it on site for them, or pre-package the individual cups and deliver them on dry ice,” Sabina said. “Nothing says I love you quite like gelato.”

She has also created soft gelatos, frozen drinks and gelato cakes and cupcakes for corporate functions. Her presence is always a hit, and usually leads to private orders.

Cremahh also attends local fairs and events and plans on having her products at the upcoming Beeton Fall Fair (Sept. 13–15th at the Beeton Fairgrounds).

What’s next for Cremahh? This fall Sabina plans to launch her new online store so her customers can place their personalized orders online for shipment to themselves or a loved one.

In-store, Sabina plans to offer a hot chocolate bar to compliment her fall gelato offerings.

“I plan to have all kinds of hot chocolate flavours – white chocolate, dark chocolate and even hot chocolate so thick that you can stand your spoon up in it – which is very European,” Sabina said.

Sabina also plans to grow her pastry business, offering fresh cannoli and other baked goodies (to order, and in-store).

Cremahh has been very well received by the people of Beeton, and Sabina hopes to continue growing the tradition.

“It’s a way in to a healthy lifestyle for the people of Beeton,” she said,

“and I am so thankful for all of the support I’ve received from the community since I’ve opened.”

To place an order, or for more information about Cremahh, call Sabina Morell, owner of Cremahh, at 905-729-1111 or e-mail sabina@cremahh.com. Look for Sabina’s new online store this fall.

By Wendy Soloduik