Burnt Cones Gelato at One North is a small-batch gelato cafe where everything that matters is made on the premises. The gelato is hand-churned in the shop's own kitchen, the signature cones are caramelised in-house until deeply aromatic, and the coffee is co-roasted by the team, bean by bean. The menu shifts every week to a fresh line-up of six flavours, so regulars rarely see the same board twice.
The shop was founded in 2020, amid the uncertainty of the COVID pandemic, by two childhood friends who graduated from Carpigiani, Italy's premier gelato institution. That training shows in the details: Sicilian single-variety pistachio, single-origin dark chocolate with almost no sugar, and buttermilk waffles made with French butter.
Beyond the counter, pints of the current flavours can be ordered for delivery across Singapore or picked up at any of Burnt Cones' eight outlets, and a mobile cart brings scoops to weddings, offices and openings. There is also a wholesale programme for cafes, restaurants and hotels.
Burnt Cones is a gelato cafe that means its name. On Slim Barracks Rise in Singapore's One North district, the shop churns its gelato in its own kitchen, caramelises its cones on purpose until the aroma opens up, and roasts coffee alongside the scoops rather than as an afterthought. It has been doing this since 2020, and now counts eight outlets across Singapore, this One North shop among them.
The story starts with two friends whose bond stretches from primary school through secondary school. When COVID turned Singapore upside down, they chose that uncertain moment to open Burnt Cones, having graduated from a prestigious course at Carpigiani, Italy's premier gelato institution. That training shaped the shop's philosophy: authenticity and quality first, with every scoop churned in the shop's very own gelato kitchen as a reflection of their dedication to excellence.
The founders describe Burnt Cones as more than a cafe — a destination where the joy of discovery and the warmth of friendship are served in every scoop, cone, waffle and cup.
The signature is right there in the name: cones that are intentionally caramelised, taken far enough past golden to unleash a symphony of aromas that complement the gelato rather than compete with it. The waffles are no afterthought either — buttermilk waffles made with French butter, crispy yet tender, built to sit beside the intense gelato flavours.
Then there is the coffee. Working from a co-roasting space, the team attends cupping sessions hosted by bean distributors and selects single-origin beans that stand out on their own yet pair exquisitely with gelato. Cup by cup, the drink is meant to be as memorable as the dessert.
The menu is deliberately small: six flavours each week, so the board is always moving. A recent menu ran from a classic to the local-inspired. Pistacchio — Sicilian, single-variety, with nothing hiding behind it. 85% Dark Chocolate — the signature scoop, single-origin cacao with almost no sugar, deliberately intense. Maple Pecan — a new arrival with toasted pecans, Grade A dark maple and brown butter. Strawberry Sorbet — just strawberries, sugar and lemon, and fully dairy-free. Mango Passion — seasonal, built on Alphonso mango and passionfruit pulp for something tropical and bright. And Ube, a local favourite, made from purple yam from the Philippines churned with coconut cream.
If your favourite disappears from the board, that is by design — and it is also why pints exist.
Every flavour is packed into pints, with delivery across Singapore or pickup at any of the eight outlets through the shop's online store. For bigger moments, the mobile cart can be booked for weddings, offices and openings, and a wholesale programme supplies cafes, restaurants and hotels.
Expect a small, focused counter where the craftsmanship is the point. Take a scoop on a cone fresh off the caramelisation, add a buttermilk waffle if you have the appetite, and try a coffee the team co-roasted to sit beside the gelato. Since 2020, the formula has stayed the same: gelato made in-house, served on cones they caramelise themselves — made, as the shop puts it, with butter and time.