Velvet Scoops: One woman’s pursuit of better desserts

“Every mother wants the best for her children. I wanted to make something I could confidently give my own kids,” says Dipika Naresh Shetty, owner of Velvet Scoops in Siolim.

That simple thought became the foundation of a business that today has earned a loyal following across Goa, built on fresh ingredients, honest recipes, and a refusal to compromise on quality.

A leap from corporate life to gelato dreams

Before she became known for handcrafted gelato, Dipika was living a very different life in the United States. She worked for a diamond company, enjoyed a comfortable salary, and had a stable future ahead of her. Yet despite the security, she felt unfulfilled.

While in the US, she was introduced to authentic gelato and quickly fell in love with it.

“I learned about gelato there and tasted flavours and textures that were completely different. I knew Goa had great food culture, but I felt there was space for something that focused purely on quality,” she says.

The idea stayed with her long after she returned home. Encouraged by her husband during a period when she was unsure about her next step, Dipika decided to take a leap of faith and build something of her own.

What began as curiosity soon turned into a mission.

A mother’s commitment to quality

As a mother of two, she became increasingly conscious about the ingredients that went into desserts.

“My kids love gelato. I started making it from scratch because I wanted to know exactly what was going into it. No mother wants to give her children something that isn’t safe or made with good ingredients,” she says.

That philosophy continues to guide Velvet Scoops today.

Every gelato is made using fresh ingredients and real flavours. Artificial colours and flavourings have no place in her recipes.

“Everything is made with fresh ingredients and real ingredients without using artificial colours or flavours. I just wanted to make sure it was the best quality possible,” she says.

Dipika believes quality is often the first thing businesses sacrifice when costs rise. She was determined not to follow that route.

“There are plenty of frozen desserts around, but many people compromise on the quality of chocolate or other ingredients. I didn’t want to do that,” she says.

To maintain standards, she sources nearly 90 per cent of her ingredients locally. Fruits are purchased seasonally, nuts come from trusted suppliers, and specialty ingredients are sourced through authorised dealers.

“We use seasonal fruits whenever possible. If mangoes are in season, we make mango gelato. I want the ingredients to speak for themselves,” she says.

One of the challenges was adapting flavours she had discovered overseas to suit Indian tastes.

“I learned flavours that were very different from what people here were used to. But over time, I think I cracked the code of what our people enjoy. Now customers really connect with the flavours,” she says with a laugh.

Building a brand through freshness and trust

That connection has helped transform Velvet Scoops from a small startup into a growing local brand.

The response has exceeded her expectations.

“Business is expanding. Honestly, I never expected people to appreciate the concept so much. The more people understand what we are doing, the more they value the quality,” she says.

Recognition has followed naturally. Customers often recognise her and stop to talk about the gelato or share their favourite flavours.

For Dipika, those moments are deeply rewarding because they validate years of hard work and belief in her product.

“When you give good quality, good things come back to you. That’s what I have experienced,” she says.

Today, Velvet Scoops offers much more than gelato. The café serves freshly made wraps, sandwiches, and healthy snack options featuring vegetables, paneer, tofu, and mushrooms. Desserts include brownies, cheesecakes, cookies, and seasonal specials.

Yet even as the menu grows, Dipika remains committed to keeping things simple.

“I like keeping things limited and seasonal. I don’t want to overmake products and keep them in the fridge for a long time. I want people to get fresh food and fresh desserts,” she says.

Behind the scenes, a team of ten people helps bring her vision to life. While she no longer makes every item herself, she remains closely involved in recipes and quality control.

“I have a team that helps me because it’s not practical to do everything alone. But the recipes and standards are still very important to me,” she says.

Looking ahead, expansion may be on the horizon, though Dipika is taking things one step at a time.

For now, she is focused on preserving what made Velvet Scoops successful in the first place: authenticity, freshness, and care.

The journey from a corporate job in America to running a thriving gelateria in Goa was not part of a grand business plan. It began with a mother wanting something better for her children and grew into a brand that now serves thousands of others.