Most would retire, but this senior couple learnt to make gelato from scratch & sells 500kg/month

The S’porean couple behind Freshio Gelato is proving that age has no limit

A path that began far from the kitchen

KT’s path began far from any kitchen.

For 15 years, he dominated China’s crawfish export industry, running eight factories across different provinces and shipping US$40 million worth of frozen crawfish to Europe and the US in a single three-month season. 

I was the biggest exporter—they called me the crawfish king in China.

Meanwhile, his wife, Yazhu, wasn’t idle. 

She ran two cafes in Shanghai for four to five years, serving Singaporean food and acting as a distributor for Neapolitan coffee brand Izzo.

When they left China in 2011 to retire after more than 20 years, they simply handed their cafés to trusted workers, who later expanded those locations to five across the city.

The struggle with idle time

Retirement, however, felt suffocating for this couple wired for work.

After leaving the country, the couple travelled the world for three years before settling in Vancouver, where Uncle KT’s family lived. But the slow pace of retirement clashed with his personality.

“I’m a workaholic. I always loved working, moving here and there,” he said. “In Vancouver, it would be like, this week maybe we drive down to the USA, then next week we come back—where to go again? It’s too much of nothing to do and just spending money only.” 

Seeking purpose, the elderly couple then chose to return to Singapore, where they were born, to spend their golden years.

To pass the time, KT drove for Grab while Yazhu worked as a McDonald’s barista, but two years of being pushed around by younger colleagues left her in tears. “They always bully me in McDonald’s,” she told him. “Ask me to throw rubbish, do this, do that.”

Taking a leap into entrepreneurship

In 2019, an HDB café lease opened in Sengkang North. Drawing on Aunty Yazhu’s café experience, they took the leap—this time with gelato.

The choice wasn’t random. KT understood that cooking at their age would be physically demanding and stressful. Gelato offered something different.

“Gelato is a dessert, it has timing—always after lunch or dinner. Before that big hour, you have a quiet period to prepare,” he explained. “You make them all in pans, and put them ready on display. When the order comes, just need to scoop and go.”

Initially, the couple adopted a supplier-based model, buying ready-made gelato to serve at Freshio Gelato. But it soon fell short of expectations.

“If you’re a big shop, they send you very fresh batches, maybe made just yesterday,” KT said. “But if you’re a small shop, sometimes they will send you old gelato that has a layer of ice over it. They don’t even put a date on it, so we don’t know when they were really made.” 

At their first outlet, the business barely covered rent and operations. Worse still, supplier flavour options were limited. As such, in 2021, Yazhu encouraged KT to learn to make gelato from scratch and breathe new life into the business.

Learning how to make gelato from scratch

That same year, with the Sengkang North lease expiring and a tiny 300-square-foot unit available at City Gate, the elderly decided to shift to the latter unit. 

Before opening, KT flew to Thailand’s Dream Cones school for a two-week gelato course. At 66, he became the oldest student.

The master didn’t believe that I myself was actually an enrolled student. He was thinking, “Am I visiting someone?” The other students were all in their 20s.

KT acknowledged that his food processing background and engineering knowledge gave him an edge. At the end of the course, when the instructor conducted a blind taste assessment, his pistachio gelato won hands down.

“[The master] praised me for the textures, the flavour and the smoothness, because I can understand some food science, the quick freezing and chilling, the infusion of the flavour.”

Back in Singapore, their cramped shop with just two tables became proof of concept. Customers immediately noticed the difference between house-made and ready-made gelato.

Word spread. Despite a limited social media presence, customers returned repeatedly, bringing friends.

By 2023, frequent overcrowding pushed them to relocate to a larger space at Sunshine Plaza on Bencoolen Street, strategically positioned near 5,000 to 6,000 students from nearby universities like Singapore Management University, Nanyang Academy of Fine Arts, and LASELLE College of the Arts. 

Competition eventually arrived, with international brands marketing their “own farms” and “dairy heritage,” drawing long queues. But KT and Yazhu remained unfazed, content serving their S$4.50 gelato in their cosy spot.

The science of flavour and texture

Making gelato in-house is where KT’s past expertise truly shines. As a trained refrigeration engineer, he repairs his own equipment and speaks with technical precision about freezing points.

“You must understand this to make gelato from scratch,” he insisted. “What are the contents of your ingredient, because it changes the textures and freezing point.” 

The display freezer maintains -14 degrees Celsius, yet each of his 35 rotating recipes must remain perfectly scoopable. This is trickier than it sounds, especially with alcohol-based flavours.

Making gelato also demands intense concentration. Blending generates heat, so the mixes have to rest on ice. Timing matters in everything, especially when infusing.

A moment’s distraction once burned a coconut base, but KT turned the mistake into a “roasted coconut” flavour customers loved. “Sometimes a mistake is actually a blessing in disguise,” he said. However, he could never replicate it consistently, so it left the menu.

His 16-flavour display always stocks the classics children demand: pistachio, hazelnut, vanilla, and strawberry. The remaining slots rotate based on customer requests, like the black grape flavour created for a regular whose son loved them.

When his Italian ingredient suppliers visit, KT makes them taste his current gelato first, before it joins the display refrigerator.

Throughout his life of running businesses, he has maintained strict financial discipline. His initial S$50,000 investment came from funds he could afford to lose.

I won’t stress myself out. This is just a very small token to keep myself active and busy. If it goes, it goes. If it doesn’t, let it close—it’s okay.

He cautioned other seniors against using retirement funds to start a business, noting that success is never guaranteed and that having savings to fall back on is essential.

Passing the torch and opening a second location

Today, the Sunshine Plaza outlet is led by KT’s granddaughter, Joey, and her friend Lee Qi, recent graduates passionate about carrying forward the Freshio Gelato legacy and reviving its social media presence.

His son Alex also contributes with design ideas, new products, and demographic strategy.

But even with the next generation stepping in, the elderly couple are not ready to retire just yet.

In late Mar this year, they opened a new outlet at Kadayanallur Street near Maxwell Food Centre, employing a different strategy while Sunshine Plaza bets on students. The outlet instead targets Chinese and Taiwanese tourists who frequent the hawker centre’s famous chicken rice stall.

The new Freshio Gelato serves durian desserts and newly launched yoghurt and açai bowls on top of their regular gelato flavours, which KT shared that “customers photograph from every angle before eating.” 

With its mobile gelato machine, Freshio Gelato is also able to supply gelato at any location and event. This includes corporate bookings handled through organisers serving both private companies and public sector clients, from Changi Airport to Sentosa hotels.

The business also partners with organisations such as The Foundry charity next door, the Photographic Society on Waterloo Street, and YMCA graduation events, serving hundreds of guests at a time.

In total, the business moves through roughly 500kg of gelato a month. Till this day, KT and Yazhu leave the shop at 2AM, and face peak crowds from 1-3PM and 8-10PM, timings they call the prime time for dessert.

Freshio Gelato has redefined the couple’s retirement

Running Freshio Gelato has redefined retirement for the elderly couple.

“It’s just keeping active and providing another kind of financial income every month,” KT said. But more than money, it means staying relevant through “intergenerational collaboration” with his grandchildren and his younger customers.

“If you TikTok, I can also do TikTok,” he said with a laugh. “I learn from younger people and enjoy working alongside them.” 

His advice to elderly entrepreneurs stands in practicality. Find something that keeps you engaged, risk only what you can afford to lose, and never stop moving. 

For KT, that something turned out to be gelato.

Featured Image Credit: Freshio Gelato, Divyanshu Mahajan via Google Reviews