Sweet
Death in VeniceGelato
Small-batch Toronto gelato, churned by hand in bold, unexpected flavours.
Sweet
Death in VeniceSmall-batch Toronto gelato, churned by hand in bold, unexpected flavours.
The chef
Ogruce originally trained as a chef and worked in Michelin-starred restaurants globally before transitioning into artisanal gelato. After a motorcycle trip through Sicily, he and his business partner Maddalena Fuller founded Death in Venice in 2015.
Serve
Keep frozen. Let sit at room temperature for a few minutes before scooping.
Keep frozen until use. Do not refreeze after thawing.
From the restaurant
Death in Venice Gelato Co. is a critically acclaimed, avant-garde gelateria in Toronto's Dundas West neighbourhood. Founded by Kaya Ogruce — a chemical engineer turned professional chef — the shop treats gelato making like a culinary experiment, famous for swapping traditional flavours for complex, gastronomic combinations that balance sweet and savoury profiles.
1418 Dundas St W
Toronto, ON · M6J 1Y5
