A slow churn to a sweet scoop

But at 4pm on Friday, February 6, that decade-long dream finally became reality.

The doors on 171 Fryers St swung open for the very first time, marking the end of a journey defined not by shortcuts, but by persistence, local produce and a refusal to let a good idea quietly disappear.

It all began as a passion project for Tim Winkler, who bought an old giftware store to save it from demolition.

The double-fronted shop was split down the middle: an office on one side, a gelato bar on the other.

Plans were drawn up in 2016 and work began soon after, with a clear vision — to create gelato that reflected the Goulburn Valley’s world-class fruit.

Then came the curveballs.

In no particular order, COVID-19, council planning delays, changing builders and life itself repeatedly interrupted the project.

As years passed and other commitments took priority, the once-burning dream began to cool.

“As time went by, the gelato bar started to look like a failed business idea,” Tim said.

For a while, it almost was.

Just as Tim was about to walk away, help arrived — not in the form of sugar or secret recipes, but people.

A long-time friend with a commercial building business stepped in, navigating what Tim described as an “exhausting labyrinth” of obstacles.

Before long, the Apple Republic sign was finally fixed to the awning of a newly finished café.

But the final push came from even closer to home.

“It still wouldn’t have turned into something operational without my sons,” Tim said.

“I think they sensed that my passion from 10 years ago was almost gone. They each came in at different times and salvaged a flicker of hope I didn’t even know existed.”

For Tim, that support turned doubt into determination.

“I didn’t want to be the guy who never opened his shop,” he said.

“I’d told so many people because I was so excited. Years later, people would still ask — and I’d have to say no. Finally opening the doors is really special.”

Apple Republic is committed to making gelato entirely in-store, using local fruit and dairy rather than manufactured bases and flavourings.

“Shepparton is famous for fruit and has an incredible dairy industry,” Tim said.

“It would be much easier to take shortcuts, but that’s not what this place is about. We want to put local flavours on display and make food that puts a smile on people’s faces.”

Much of the fruit comes straight from the source.

Tim’s brother-in-law, Andrew, owns Plunkett Orchards, supplying apples, pears, apricots and peaches directly from tree to churn.

“I grew up loving the flavour of an apple straight off the tree,” Tim said.

“That really inspired me. We have so much incredible produce here that often goes through the supermarket process instead of straight into food.”

Opening flavours include pavlova, strawberry, panettone, yoghurt, marmalade, coffee, vanilla, milk chocolate, peach, nectarine, lemon, green apple, mango and apple pie, alongside coffee, milkshakes, thick shakes and fresh juice.

Tim even travelled to Italy to attend gelato university, learning the tricks of the trade.

After a decade of trial, error and patience, Shepparton will finally get its first taste.

“Even now, I’m a complete novice in hospitality,” Tim said.

“But it feels like I’ve done a giant apprenticeship over the past 10 years.

“It’s been a long road to day one — but it’s incredibly exciting to finally share what we’ve made.”

Apple Republic is open Fridays from 4pm to 9pm, with weekend hours from noon to 9pm on Saturday and noon to 6pm on Sunday.

The business is also hiring staff — contact @_applerepublic on Instagram if interested.