About Us

Selling 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 methods.

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.