In 2012, South Australia welcomed a newcomer to its dessert scene: St. Louis House of Fine Ice Cream and Desserts. Founded by George and Mesha Karamalis, the business opened its doors on Gouger Street, Adelaide, with a vision to offer authentic European-style gelato and desserts crafted with artisan methods. Fast forward to today, St. Louis has grown into a household name with 15 locations, including two international stores in the Philippines, and a reputation that precedes itself.
Here’s how this beloved dessert brand started, where it stands now, and where it’s heading next.
How It All Began
For George Karamalis, ice cream runs in the family. His father, Arthur, owned a successful chain of ice cream stores in the 1990s, where George got his first taste of the industry—literally and figuratively. Inspired by these roots, George took the family legacy to new heights, traveling to Italy to perfect his gelato-making craft and bringing his expertise back to Adelaide. His passion for creating an authentic dessert experience led to the opening of St. Louis, with wife Mesha by his side, managing the business operations.
From day one, George and Mesha committed to excellence. Rather than following fleeting food trends, St. Louis stayed true to traditional artisan methods, handcrafting desserts in small batches using high-quality, locally sourced ingredients. Even today, Kangaroo Island honey, Adelaide Central Market fruits, and South Australian dairy are staples in their recipes.
A Growing Empire
St. Louis is no longer just a local favourite. With 13 South Australian locations and two international stores in the Philippines, the brand has become synonymous with premium gelato and desserts. Its success has been bolstered by a robust franchising model. George secured the first franchise partner in 2012, and now, all but two of the stores are owned and operated by franchisees.
Despite the challenges of operating in a highly competitive market, St. Louis has thrived by staying authentic to its roots. George credits the brand’s success to a combination of constant innovation and unwavering commitment to quality. “We are always evolving and improving our offerings while staying true to the traditional art of gelato-making,” George explains. The brand’s efforts have not gone unnoticed, with accolades such as the Top Gold Trophy for Fior di Latte and Pistachio gelato at the 2024 SA Dairy Awards and a Gold Award for Hazelnut gelato.
In addition to their handcrafted desserts, St. Louis offers customers a complete European dessert experience. Each store’s interior is designed to reflect the premium artisan nature of the brand, with spaces crafted by acclaimed designers like Hecker Guthrie and Studiohead.
Looking Ahead
The future is bright for St. Louis. George and Mesha plan to expand their presence nationally with international expansion also on the horizon. Building on their success in the Philippines, St. Louis plans to explore additional locations in Southeast Asia, where warm weather and a love for desserts create the perfect market conditions. “Our international ventures have not only grown our customer base but have also elevated our brand recognition, showcasing our cultural diversity through new, locally inspired flavours,” George shares.
Meet George and Mesha
At the heart of St. Louis are its founders, George and Mesha Karamalis. The couple has not only built a thriving business but also created a legacy deeply rooted in family and tradition. Mesha’s operational expertise and George’s passion for gelato and desserts have proven to be the perfect recipe for success.
Recently the pair opened a new Gelateria in a beachside location in South Australia. The Glenelg store was a poignant moment as it was on the site of George’s late father’s original ice cream business, and also where he met his wife Mesha who worked in the store as a teenager. “It’s where my father’s journey began, and where I first learned the ropes of the industry,” George says. “To open a store here on what would have been his birthday was incredibly meaningful.”
Lessons for Aspiring Franchise Owners
For those considering entering the franchising world, George offers valuable insights:
- Quality Is Non-Negotiable: “Always prioritise the quality of your product. Customers will come back for something they can’t find anywhere else.”
- Support Your Franchisees: “We provide ongoing training, marketing support, and round-the-clock guidance to ensure our partners succeed.”
- Stay True to Your Vision: “Build a brand that stands for something and stays authentic.”
- Evolve, Don’t Stagnate: “In the hospitality industry, constant improvement is key. Never stop innovating.”
With these principles, St. Louis continues to grow and inspire aspiring franchisees and dessert lovers alike. George and Mesha’s journey proves that with passion, authenticity, and a commitment to excellence, success is within reach—whether it’s scooping gelato in South Australia or serving desserts in Southeast Asia.