high-quality ice cream was the dream of Paolo Smiroldo, a young
Sicilian from the foothills of Mount Etna, when he first landed
in St. Martin in 1976.
Four years later, in 1980, he opened the first
ice cream parlour on St. Martin, at Marina Port La Royale in Marigot,
featuring truly homemade ice cream.
Scooping ultra-premium ice cream with excellent
service on the side, along with the amenities of pastries and espresso,
the business flourished with tourists and locals alike. The small
boutique parlour soon became too cramped to offer both ice cream
and pastry production, but it remained the retail center.
In 1982, Grand Case become home to Etna ice cream
production and the home of Paolo
and his young family. The enterprise continued to develop and prosper,
soon outgrowing the Grand Case facility.
Today, Etna ice cream is still manufactured by
hand in small batches in an ultra-modern facility featuring large
walk-in freezers and modern stainless steel equipment. Paolo is
still the heart of his creation, continuing his long-time devotion
to premium quality ingredients and painstaking old-world production
The original location in Marigot was sold after
the devastating hurricane Luis in 1995. Today, Etna Ice Cream is
made at St. Louis Corner, Rambaud, near the foot of Pic Paradis
on French St. Martin.
Come. Enjoy. It's time.