For years, The Sugar Man has been synonymous with buttery, golden croissants and inventive pastries but now the focus has shifted to gelato, with the team bringing the same bold creativity and dedication to flavour that made the pastries such a hit.

The Hutt Street local is a destination for sweet-toothed Adelaideans, with the team amassing a cult following, drawing loyal customers who happily queued for the chance to sink their teeth into a perfect croissant or pastry layered with imagination.

The shift might sound strange, but the team spent time dipping their toe into the gelato space months ago and this revealed a demand that owner Alex Crawford said was impossible to ignore.

“Sometimes circumstances land you in unexpected places, and all you can do is adapt.

“I’m not the type of person to stand still, fall into routines or stop learning. I crave change and challenge. For me, reinvigoration is necessary, even when it’s painful,” Alex said.

“I felt inspired with what gelato has to offer. it’s a more exciting canvas for creativity.

“My ethos from day one was to utilise South Australian produce, or if we can’t source it here, turn to other produce in wider Australia. Gelato emphasises the flavours and textures of said produce. Plus, we can dive into vegan and gluten free options, something that’s very hard to do in viennoiserie. There are too many pastry shops and not enough late-night dessert offerings. We want to offer something different, ”

What will remain unchanged with the transition away from pastries to gelato, is a refusal to cut corners.

“A decent portion of gelato franchises and local businesses use synthetic aromatic pastes. They’re cheap, convenient, and can sit in a cupboard for years. But that’s not what we do. We’re chefs, not swindlers.

“Our strawberry sorbet uses fresh Adelaide Hills strawberries and freshly scraped vanilla bean pods. The real deal strawberries and cream,” Alex said.

That ethos of working as close to the source as possible, using fresh, whole ingredients, underpins every scoop.

The new-look Sugar Man will remain at 197 Hutt Street, but the energy inside will feel different. We can expect the same Sugan Man vibe but in a gelato form.

Some spectacular flavour profiles to look out for include a Basque Cheesecake Gelato using Steven ter Horst’s elite Basque cheesecake, or mango, pickled chilli and Vietnamese mint sorbet.

Customers can expect sleek, sassy interiors and a “funky a.f. vibe” alongside a menu that balances classic flavour pairings with new Sugar Man inventions. There may even be the odd cookie or brownie during cooler months, but croissants are gone for good.

Collaborations with some of Australia’s best pastry chefs are already in motion, and while the immediate focus is on opening the doors and perfecting the gelato, there’s an openness to future retail products hitting shelves.

For now, Adelaide can prepare for a new dessert destination on Hutt Street, one that promises integrity, innovation, and big, unapologetic flavours. The Sugar Man’s next act is chilled, but it’s far from quiet.

For more details and to keep track of The Sugar Man, visit The Sugar Man.