The trend for froyo has yoyoed over the years, but after a period of decline, the chilled treat is cool again.

Federico Zanellato, the owner-chef from Sydney institution LuMi Dining and Avoja Pizzeria, is not surprised at all.

“For years, frozen yoghurt has been associated with a cheap product made from artificial ingredients, but that’s starting to change,” he says.

The chef, who also owns Lode Pies & Pastries in Surry Hills, has just opened Freo, a “frozen atelier”, in the Sydney CBD, which churns out a fresh, natural product made from high-quality ingredients.

“I believe we are the only frozen yoghurt shop in Australia that uses proper pot-set yoghurt [as opposed to powdered, flavoured mixes], which we source from the Riverine region in NSW.”

At Freo, the pot-set yoghurt is mixed with fresh fruits every morning, then swirled through imported Italian Carpigiani soft serve machines.

The shop serves up four different froyo flavours, ranging from the virtuous Freo Classic, a tangy natural yoghurt, to mango, taro and Japanese strawberry. These are complemented with four whipped gelatos in caffe latte and kuromitsu, hojicha and soy milk, black sesame goma and activated black charcoal, and Rindo matcha. For the lactose-intolerant, there’s two dairy-free gelatos, an organic coconut and 70 per cent Belgium chocolate.

And this is where the fun begins. Freo frequenters can help themselves to mix-ins from the DIY topping bar, with each cultured creation sold by weight.

Drizzle over warm sauces like Callebaut chocolate and melted Lotus Biscoff, spoon over nutty pistachio paste and finish off with scoops of fresh dragonfruit, Taiwanese mochis, marshmallows and even breakfast cereals and crushed up fortune cookies.

“It’s a bit of a choose-your-own-adventure,” Zanellato says. “There’s toppings that are good for grown-ups, and some that are good for kids. You can go simple, or you can go experimental. There is something for everyone.”

Zanellato, himself, prefers to keep it simple.

“I like the Freo Classic, which is just plain frozen yoghurt, which I top with fresh mango and mango coulis. Or sometimes I like to mix strawberry and black sesame froyo together.”

“I only have one or two flavours of froyo, and just one or two toppings. That way you can really appreciate the taste and texture of the yoghurt. But unfortunately, we can’t stop people from coming in and putting on five or six toppings. I think they mess it up a bit but that’s the beauty of the experience. You can do whatever you want to do.”

The venue is a lot slicker than most ice cream shops. The Bathurst St site has been decked out in luxe finishes, from creamy, swirled marble to soft, ruffled curtains, which contrast with the bright, taro-coloured branding.

One month in, and the crowds are spiraling in size each day. It’s safe to say the trend is on the up, with a second Freo shop slated to open in Chatswood this year.

Freo
115 Bathurst St, Sydney
Mon-Wed 11am-10.30pm and Thu-Sun 11am-11pm
@letsfreo