Froyo Is Back: This Frozen Yoghurt Atelier Is Serving up a Revamped Take on the Sweet Treat

Ever wondered what happened to the Yogurtberrys and froyo joints of the world? So did we. Fortunately for those who partake, frozen yoghurt has once again entered the chat and is now cooler than ever with the arrival of this newly opened frozen yoghurt store (and its competitive counterpart, Yo-Chi).

It's called Freo and it's bringing to an array of entirely gluten-free froyo and gelato to CBD-goers with top hospo talent at the forefront of its process. LuMi Dining and Lode Pies & Pastries' chef Federico Zanellato has partnered with Andy Siauwidjaja, Daniel Lubarda and Munas van Boonsta (three industry-leading innovators) to launch the new spot.

Located on Bathurst Street, the slick venue is open from 11am to 10pm daily, following the familiar pay-by-weight standard of this particular category of dessert.

Take your pick from more than ten Asian-inspired flavours of natural pot-set yoghurt — including Japanese strawberry, mango and taro — and 35-plus toppings from an array of mochi and in-house baked goods to fresh fruit and a sauce selection curated by chef Frederico himself, all of which guarantee the use of 100% natural ingredients and are completely gluten-free.

There are also plant-based gelato flavours for the vegans wanting to get in on the action, from organic coconut and matcha to 70% Belgian dark chocolate.

You'll find Freo open from 10am to 11pm daily at 115 Bathurst Street in Sydney.