To Shalini Fernando, a single bite of gelato was what it took to kickstart a delicious legacy. On her honeymoon in Rome, she bit into a Rum & Raisin combination at one of the best gelaterias in town, and that was that. Today, she’s the mastermind behind Isle of Gelato: one of Sri Lanka’s most prolific gelaterias that’s half-half a novelty pick and a must-visit for Sri Lankans and travellers alike.
In our conversation, the soft-spoken Shalini takes us on an upbeat walkthrough behind the brand. Here’s what she had to say about brand building, business brains, and everything else that makes her the boss, the woman, and the gelato alchemist whose creations we can’t stop loving.
Q/ How did Isle of Gelato come to life? Was it a slow build or a sudden lightning bolt?
My husband and I launched Isle of Gelato in 2017, right after we got married. We decided to work independently, and since he’s a serial entrepreneur and loves all things business, we decided to give a gelateria a try. Looking back now, I was initially like, “What were we thinking?” We’d just moved into our new home, and the world was fresh and full of opportunities.
We’d gotten engaged in Italy just a short while before that, and I had my first taste of authentic gelato there. That was a core memory for me. We’d landed in Italy for our honeymoon at the time, and at the top of my list was trying gelato. As soon as we checked in, I dragged him out to the best gelateria in Rome. I tried my first flavour, Rum & Raisin and everything just… that was a core memory for me. That was when I decided I’d like to bring that moment home. So it was definitely a slow build, but also a lightning bolt at the same time!
Q/ What did you see in gelato that others maybe didn’t?
So anyone who knows me knows that I have a major sweet tooth. Gelato was my top priority when we went to Italy, forget the sights and everything else, haha! The second we landed, it was my mission. I did my research and found the best gelateria in the area. The feeling I had with that cup in my hand, walking down the streets of Rome… I’ll never forget it. It was a type of joy I wanted everyone else to experience.
This is why I even picked Galle as the location, with its cobblestone streets and sunny charm. It was the ideal spot to recreate that feeling and joy. I understood how special it was to enjoy a scoop of gelato and how important it was that it had to be authentic to truly evoke that feeling.
Q/ How would you describe your personal aesthetic?
I love white and all things white. Half of my wardrobe is white. I love the nudes, the linens, the light colours, and all things breezy. Some chunky gold jewellery to go with it all, and that’s what makes me feel and look good. It’s a very soft, feminine, and fresh look.
Q/ What makes Isle of Gelato yours?
I’m very involved in the conceptualisation and development process. This means I have a hands-on role in how it all turns out. It takes a long time to get just one flavour right, sometimes up to a week! The process is a slow one, and we have to focus on getting every detail right.
Each flavour has my fingerprint on it, and goes through my approval before we decide it’s a part of the menu. I have to fall in love with each flavour before we serve it. That’s what makes it mine; there’s a part of me embedded in the process.
Q/ Tell us about the Peter Kuruvita collaboration.
Oh, that was just so incredible. Peter Kuruvita has so much passion for what he does and his country. It’s very obvious in the way he works how much dedication he has to his roots. Being able to be mentored and collaborate with someone like him was a big deal.
We created three limited Sri Lankan flavours: Jackfruit, Golden Milk, and Divul Kiri (Wood Apple). The flavours were very well received, and it was his teaching that really pushed me further to explore authentic Sri Lankan flavours and stick to my roots throughout the vision of this brand.
Q/ Speaking of trends, what viral moments have actually influenced Isle of Gelato?
There are lots of combinations, but we’ve been inspired by the sweet and savoury stuff. Our Puttalam and Sea Salt flavour has been the bestseller for 8 years. Remember the Dubai Chocolate trend? We hopped on this one and made our own version with a Pistachio-Chocolate flavour that really blew up.
Q/ Let’s talk about that Pistachio.
Our Pistachios are imported straight from Sicily and are grown on volcanic soil. The soil enriches the taste of the nut with its special properties. It’s a quality of flavour you can’t substitute. The depth of flavour is that much more nutty.
Q/ What does “local” mean to you when it comes to business?
Aside from a few imported ingredients, like the Pistachios and some speciality chocolate, everything else is sourced locally, including our fruit. We stick to Sri Lankan vendors whenever possible, and aim to incorporate as much local presence into our gelato as possible.
Above all this, we’re doing our best to capture that Sri Lankan warmth, hospitality, and community in our gelato experience from the outlet to the taste. I want every scoop to feel like a mini vacation in a cup.
Q/ What part of the work gives you the biggest rush?
I think I get the biggest rush with developing the flavours. It’s a challenging part of the process, and sometimes it’s very frustrating. There are flavour profiles I have mapped out in my head that sometimes just can’t be replicated in real time. But when you nail it, it’s magic.
But the people! I’m a naturally shy person, and the brand pushed me out of this. I enjoy chatting with customers and socialising with people from diverse backgrounds. I meet entrepreneurs, families, travellers, and more — it’s just such a great experience.
Q/ Do you have any unforgettable customer stories?
I have a few, but the one I will never forget is from the period after the pandemic, when the streets were empty. There was a family that would visit on weekends with a sweet little girl. One day, the mother told me how when she was pregnant, she’d crave our Puttalam Sea Salt and Caramel so much that her husband drove her to Galle every Sunday from Colombo just for this. On their baby’s first birthday, they brought her in for her first taste of sugar: Puttalam Sea Salt and Caramel! I’ll never forget this, and it still makes me a little emotional.
Q/ How do you balance your creative and business brains?
To me, it always has to be separate. I believe that it’s easy to get carried away with creative ideas, and not every creative stroke is viable. Not every business move sparks joy. It’s necessary to compartmentalise. There’s ‘work Shalini,’ and ‘fun Shalini.’
Q/ If Isle of Gelato had a soundtrack, what would it be?
It’s funny, before you even asked this question, I was always thinking it’d be Dancing in the Moonlight by Toploader. I feel like that song captures the perfect vibe for the brand and the experience in general.
Q/ Could you Moodboard it for us?
If I had to put it all into a moodboard, there would be sunshine, pastel palettes, linen, surfers, long beach days, golden hour, and laughter.
Q/ What’s your personal calming ritual?
I work out. I maintain a strict schedule for this because it calms me down and centres me.
Q/ How has running Isle of Gelato changed you?
I had to grow up fast with the brand. This meant learning to pivot quickly and continue moving forward when things got tough. The brand has been my greatest teacher, and I feel like I’ve learned more building it than I ever have at any other time in my life.
Q/ What’s your advice to women building their own brands?
Go with your gut, but stay grounded with your dreams! It’s important to dream big, and as long as you’re grounded, you should follow your vision.
Shalini Fernando might have built a brand that’s going to take an Italian staple and turn it into an authentic Sri Lankan delight. The flavours range from original gelato regulars to interesting novelties like their Mangosteen, Cheesecake, and more.
Her legacy is one built on dreams but with a strong hold in reality, which makes us admire that tenacity. It’s one thing to believe in something so much that you bring it to life through a figment of the imagination. Gelato might melt, but Isle of Gelato is staying put, cobblestones, island sun and all.
Location: Sugar Beach