The Art of Craftsmanship: Behind the Scenes of Peyra's Artisan Gelato
- Tarık Tunç

- Jun 23
- 1 min read
At Peyra in Galata, each scoop of gelato represents 18 hours of meticulous craftsmanship. Unlike mass-produced alternatives, our small-batch process preserves authentic flavors while meeting rigorous quality standards. Here's how your favorite gelato comes to life:
The 5-Stage Production Process
Dawn Ingredient Selection (5:30 AM)
Organic milk from free-range cows in Thrace
Seasonal fruits handpicked from local markets
Single-origin cocoa and vanilla pods
Slow-Simmered Bases
Dairy mixtures heated to precisely 85°C (no higher)
45-minute slow cooling for optimal texture
Flavor Infusion
Fresh fruit purees macerated 8-12 hours
Spice blends ground in-house daily
Batch Freezing
Small 5-liter batches in Italian Carpigiani machines
-12°C slow churning (vs industrial -30°C flash freezing)
Final Resting
4-hour "maturing" at controlled humidity
Hand-packed into stainless steel display pans
Why This Matters for Your PalateOur method creates:✓ 23% denser texture than commercial gelato✓ 60% more intense flavor release✓ No icy crystallization
Meet the IngredientsThe Peyra Quality Promise:
Dairy: Non-homogenized milk from small Anatolian farms
Sweeteners: Organic wildflower honey replaces 40% of sugar
Stabilizers: Only natural guar gum (no artificial emulsifiers)
Flavor Boosters: Cold-pressed citrus oils instead of extracts
The Human TouchOur gelato maestro Ahmet's signature techniques:
"Folded fruit" method for berry flavors
"Toasted sugar" caramel preparation
Microbatch testing (3 rejected batches per approved one)
Sustainability in Every Scoop
Energy-efficient blast chillers
Upcycled fruit pulp as compost
Biodegradable tasting spoons
Visit Our Production KitchenGuests can observe (through glass partitions):
Weekdays 11AM-2PM
Saturday "Behind the Scoop" tours (reservation required)
📍 Taste the Difference At:Peyra Galata - Şahkulu, Küçük Hendek Cd. No:15/A
⏰ Fresh Batch Times: Daily at 1PM & 5PM

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