Inside The Wonderful World Of Gelato Messina

18/11/2015 4:21 PM AEDT | Updated 08/08/2016 8:40 PM AEST

Video by Tom Compagnoni

Huge sturdy security gates guard the secrets inside a factory of which the contents created are so highly coveted that people from far and wide flock to sample tiny tasty morsels of its sweet produce.

Gigantic space age looking vats churn and bubble and burp as they create incredible sugary concoctions.

The staff, small but mighty (with green hair and orange skin), work tirelessly to meet the never ending demand of wanting public. The wallpaper tastes like snozberries.

Wait. That's Willy Wonka's Chocolate Factory.

Though the reality of Gelato Messina isn't too far off. The public is just as demanding, the (non Oompa Loopma) staff hard working, and the ethos is the same.

"At Gelato Messina our job is to make people happy. Yes we make amazing gelato with the very best, real ingredients. And yes our gelato cakes are weird and wonderful, but it's all in the name of putting a smile on someone's face.

We're passionate (verging on obsessive) about the creative process. Whether it's coming up with new flavours or a music playlist for the stores, we throw ourselves into it because that's what we love."

Established in 2002, the now famous gelato brand started out in the Sydney suburb of Darlinghurst. To date they boast 10 Australian stores (plus one in Las Vegas of all places) and an impressive factory in Rosebery, the Messina team are very proud of the fact that they make every single ingredient on site.

"From the meticulous roasting and endless grind of pistachios, to the baking of our own apple pies and brownies, or to the sweet smell of stewed spiced rhubarb, absolutely everything is made lovingly in-house by our little team of mad professors."

The brand revealed that their most popular flavours are salted caramel, milk chocolate with peanut fudge and any special that contains peanut butter gelato.

Speaking of the specials, Messina make five every week, which the public can be alerted to via the company's Facebook page. And anything goes -- smashed up cheesecake, cookies, red velvet cake, caramel, honeycomb, coulis, fudges, wafers, brownies. They even state that they're not afraid to add bacon, nachos, potato chips. Yikes!

As for whether or not there is a chocolate river flowing through the factory floor that gets sucked up a pipe to the Fudge Room, we aren't able to reveal. We're too afraid of being turned into giant blueberries.

A photo posted by Gelato Messina (@gelatomessina) on

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