Started from scratch.

Nathan Gutsell and Mulan Zhang (the couple behind Lalele Organic) met in Mulan’s fruit shop and found a mutual interest in good quality ingredients.

After selling the shop, the pair grew watermelon and other produce in Whenuapai. Selling mini watermelon and ice cream at the Auckland Lantern Festival sparked their interest in selling at events and markets. The pair also had the idea to make their own ice cream, and disappointed by the offerings in Auckland at the time, set out to make gelato.

Mulan has been cooking since the age of 11, and has a natural ability to pair unusual ingredients in a perfectly balanced way. Nathan has worked in the construction, hire, agriculture, fishing and hospitality industries, doing everything from boat building, dairy farming and building aquariums to cooking and serving beer in London pubs. Nathan attended Chef School at Auckland Hotel and Chefs School.

Together, they built a commercial kitchen from chiller panels, and spent a year researching and developing recipes from scratch. With four children, Nathan and Mulan wanted to make a product that had no artificial colourings or additives, which led to the exclusive use of real organic ingredients.

In 2011, Lalele Organic Gelato was born. The pair started selling at the Auckland Night Markets four nights a week, while still selling produce at the Mangere and Avondale markets on Saturday and Sunday mornings.

“Needless to say we didn't get much sleep.”

After a while, the Gutsell’s moved to the Coatesville Market, also selling at events with the Food Truck Collective.

Now, they have a permanent inside stall at Catalina Bay Farmers Market, every Saturday and Sunday as well as their Little Vintage Gelato Caravan and a truck for larger events and catering.

They do everything from school galas and fundraising events to markets, festivals, film crew catering and corporate staff treats and functions.