Born from
burnout & gelato.

✦ How it started

It started with too many late nights.

I spent years grinding at a digital marketing agency — 7am starts, 11pm finishes, back-to-back client calls that never seemed to end. Ice cream was the only thing that helped me decompress after a brutal day.

But the store-bought stuff never satisfied. Too sweet, too artificial, too thin in flavour. So I started making my own. Small batches, real ingredients, flavours that actually hit.

The Kopi Beng recipe came first — a tribute to the kopi o that kept me sane through late nights. Rich, roasted, slightly bitter. The kind of flavour you can sit with.

SweetTooth wasn't planned. It grew out of passion, experimentation, and a genuine need to create something I was proud of.

✦ Our philosophy

No shortcuts. Ever.

Every batch is made by hand with whole, traceable ingredients. Valrhona chocolate. Single-estate pistachios. Real Musang King durian pulp — not extract, not flavouring.

It costs more to make this way. It takes longer. But it's the only way to get a flavour profile that's actually worth eating.