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13° & SUNNY ON THURSDAY 20 SEPTEMBER IN BRISBANE
By Sarah Ward
December 18, 2015
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Damian Griffiths' New Ice Cream Parlour Mister Fitz Is Now Open

Does this guy ever sleep?
By Sarah Ward
December 18, 2015
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Damian Griffiths has done it again. The entrepreneur and restaurateur responsible for Doughnut Time and many a Brisbane hotspot has just added another delicious offering to his busy, ever-blossoming portfolio. Think cold, creamy and perfect for summer.

Yes, Mister Fitz is his foray into the ice cream world — and it's just the venture this sweltering city has been waiting for. Having opened last night, chilled, refreshing desserts will now be served up daily from 10am in the brand new shop behind Les Bubbles on Little Street, Fortitude Valley.

Of course, in classic Griffiths style, his frosty parlour won't be like anywhere else. Mister Fitz won't be boasting 31 different flavours, but will feature handcrafted ice cream, made with fresh milk, cream and free-range eggs, whipped up from an original recipe, and produced in small batches in-house.

You'll also find ice cream sandwiches made with cookies, brownies and more — because if there's one thing Griffths' Doughnut Time taught us, it's that ice cream always makes something tasty even tastier. And, if you're not going to be in the vicinity of the Valley often enough to satisfy your creamy cravings, don't despair — a second store is already under construction, and is due to open at South Bank within a matter of weeks.

Given that Mister Fitz comes from the man who made the Limes Hotel, Alfred and Constance and Les Bubbles the city's favourite hangouts — and catapulted Chester Street Bakery and Kwan Brothers to everyone's must-eat lists — ice cream lovers are allowed to be excited. As is everyone else. Brisbane didn't go bonkers for doughnuts until Griffiths started selling them, after all.

Find Mister Fitz behind Les Bubbles on Little Street, Fortitude Valley from 8.30pm on Thursday, December 17. For more information, check out their website and Facebook page.

Published on December 18, 2015 by Sarah Ward

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