Musselburgh's beloved Di Rollo Ice Cream, a family-owned business with a rich history spanning over a century, has recently closed its doors. Established in 1899 by Domenico Di Rollo, the company began as a humble ice cream and confectionery shop, quickly expanding to two locations. The second generation, also named Domenico, played a pivotal role in the business's growth by establishing the manufacturing and wholesale arm in the early 1950s. By 1977, the family had constructed new premises to accommodate their expanding operations, with the third generation taking the reins. The Di Rollo family's dedication to innovation continued with Reno and Kevin, who introduced a wide range of ice cream and sorbet flavors. As demand soared, Di Rollo expanded further, building a state-of-the-art facility in 1994, capable of producing over 600 liters of ice cream per hour while adhering to the highest EU standards. However, despite its success, the business faced challenges, and in 2024, it was acquired by London-based Syn3rgy Capital, operating as Di Rollo Ice Cream (UK) Ltd. The appointment of Duncan Raggett as liquidator signals the end of the Di Rollo era. The Di Rollo family's legacy lives on through their shop, ElenaDiRollo, on Bridge Street, which remains open and continues to serve the community with luxury chocolates, coffees, cakes, and ice cream. The closure of Di Rollo Ice Cream has sparked concern among locals, highlighting the importance of supporting independent businesses in Musselburgh. As Elaine Di Rollo, the current owner, emphasizes, these businesses are the backbone of the community, supporting local events and charities. The closure of Di Rollo serves as a reminder of the fragility of even the most established enterprises and the need for community support to ensure their survival.
