Born from
burnout & gelato.

✦ How it started

Started with burnout; Ended with gelato.

I was working long days at a digital marketing agency — early mornings, late nights, constantly running on deadlines and client calls. At the end of those days, sweet treats like ice cream and cakes became my little switch-off ritual. Something simple to look forward to after hours of stress.

But most of the ice cream I bought never really hit the spot. Too sweet, too artificial, not rich enough. So I started making my own gelato at home — experimenting with small batches, better ingredients, and flavours that felt more comforting and satisfying.

Like most Gen Z matcha addicts, I became obsessed with matcha. Matcha cake, matcha drinks, matcha choux, matcha ice cream — matcha everything.

But the more I explored, the more disappointed I became with the matcha desserts out there. Most were either overly sweet or made with cheap-quality matcha. That eventually sent me deep into the matcha rabbit hole.

What started as a personal obsession slowly turned into SweetTooth.

At the end of the day, this brand was built around a simple idea: if a dessert could help me get through difficult days, maybe it could do the same for someone else — whether that means making bad days a little easier, or good days even better.

✦ Our philosophy

No shortcuts. Ever.

Every batch is made by hand using whole, traceable ingredients — nothing artificial, nothing cut with shortcuts.

We use ceremonial-grade matcha, Valrhona chocolate, premium pistachio and hazelnut, and real Musang King durian pulp — not extracts, not flavouring.

It costs more to make it this way. It takes more time, and we know we're not the cheapest out there.

But if you've read this far, just know this: we make some pretty solid gelato, and we're always pushing to get better at the craft.