Nicholas Scipioni is the Italian-born founder and director of Two Little Giraffes, an artisanal café and gelato shop located in Nine Elms.
What inspired you to start a gelato business, and how did you turn the idea into a reality?
I came to the UK from Rome 12 years ago with a dream: not simply to build a business, but to bring an authentic taste of Italy to Battersea and the communities of South London. I grew up in a city where gelato is part of everyday life, ingredients matter and nothing is rushed. When I arrived in London, I saw what was being sold to children in parks and public spaces and believed there was a better way: a healthier alternative made fresh each morning with real ingredients, less sugar and genuine care. I worked in a gelato shop, attended gelato school and learned the craft properly. When I was ready, I opened Two Little Giraffes, with the dream that zero-emission bikes carrying handmade Italian gelato could one day replace diesel vans in our parks. That dream is still very much alive, and we are only getting started.
Why did you choose to set up in Wandsworth, and what do you enjoy about being part of the local business community?
Honestly, Wandsworth chose us as much as we chose it. Nine Elms is one of London’s newest neighbourhoods and is still finding its identity. I felt Two Little Giraffes could help build something meaningful here – not just by selling gelato, but by creating a place where the community gathers.
What I love most is that local people genuinely care about independent businesses. They show up for you, and when you show up for them, they never forget it.
What was the biggest challenge you faced when starting out, and how did you overcome it?
Without a doubt, finding a home for our zero-emission gelato bike in public spaces. I believed that a zero-emission bike serving handmade gelato made with real ingredients was better for the community and our children than many of the existing options. What I did not anticipate was how difficult it would be to secure a location. Park after park and location after location, the doors kept closing. It was one of the most frustrating periods of my life, but we kept going. This summer, our bike is trading at Battersea Power Station and we remain committed to campaigning for fairer access to public spaces for zero-emission independent vendors.
What makes your gelato different from others on the market?
First of all, everything is made fresh from scratch every morning. Nothing is bought in or pre-made.
Secondly, our ingredients come from trusted local suppliers or are imported directly from Italy. We use real fruit, nuts and chocolate – no powders, pastes or shortcuts.
Thirdly, our gelato contains significantly less sugar than commercial ice cream, with no artificial flavours or colours. What you taste is exactly what it says on the label. Pistachio tastes like pistachio and lemon tastes like the Amalfi Coast in July.
How do you develop new flavours and where do you find your inspiration?
Most of my inspiration comes from Italy and the seasons. I wait until an ingredient is at its very best before using it. For examples melon sorbet, for example, only appears when the melons arrive from Italy at the height of the season. Each one is tagged and traceable to the valley where it was grown. I am also inspired by the community around me. Some of our most popular flavours, including Biscuit and Popcorn, came from experimenting and thinking about what would make people smile.
Is there a flavour, ingredient or part of your production process that customers might be surprised to learn about?
Many people are surprised by how little air gelato contains compared with commercial ice cream, which can be up to 50% air. Our gelato is much denser, giving you more product and a more intense flavour in every scoop. Customers are also often surprised to learn that we source our almonds from Avola, a small town in Sicily known as the almond capital of Italy. The almonds grown there are unlike anything you can find elsewhere.
Which flavour is your bestseller, and which is your personal favourite?
Pistachio is our bestseller without question – people go crazy for it. My personal favourite changes with the seasons and right now, it is the melon sorbet. There is something special about tasting fruit at its absolute peak, grown properly, harvested at the right moment and turned into sorbet the morning it arrives. It tastes like summer in a cup.
What do people underestimate about running a gelato business?
The hours. We are a seasonal business, which means that when summer arrives, there is very little rest. It is seven days a week, and I am often behind the counter before the city wakes up, making gelato by hand.
People see the beautiful display and smiling customers, but they do not see everything that happens before the doors open. I would not change it, though. When someone tastes something I made that morning and their face lights up, every early start feels worthwhile.
What are your top three tips for aspiring founders?
1) learn your craft properly before you open. Do not rush. Work for someone else, study and practise. The product must be excellent before anything else matters.
2) Build your community before you need it. The relationships you invest in earl)y are often the ones that carry you through difficult times.
3) Never compromise your values for convenience. Once you start cutting corners, you risk losing what makes your business special – and that can be very difficult to rebuild.
What is next for the business? Are there any new flavours, products or plans customers should look out for?
We have big plans. Our gelato bike is now trading at Battersea Power Station, and our dream is to have several zero-emission bikes across London, bringing handmade gelato to families in parks, public spaces and at events.
We are also developing our private gelato-tasting experience: an intimate evening hosted by me, where guests discover eight handcrafted flavours and the stories behind them.
There will also be plenty of new seasonal flavours – you will have to follow us to find out what is coming next.
How will you be marking National Ice Cream Day?
By making gelato the way I do every morning!
In all seriousness, National Ice Cream Day is a wonderful opportunity to remind people that not all frozen desserts are created equal. We will be celebrating what makes artisan gelato different: real ingredients, genuine craftsmanship and something truly worth tasting.
Come and find us at Battersea Power Station ( under the GBL Bridge) or at 184 Thessaly Road in Nine Elms. There will always be a scoop waiting for you.
Where can people find and follow you?
Instagram, @twolittlegiraffes_
TikTok and Facebook — @twolittlegiraffes_