Pastry chef Helen Addison-Smith moved from Melbourne to nearby Elphinstone in search of a slower pace, and found two partners, Craig MacDonald and Tim Ratcliffe, willing to bet on ice cream. Their original parlour on Forest Street traded for three years before the pandemic forced its close in 2020; rather than fold, they retreated to a scoopery window at The Mill, the old flour-milling complex on Walker Street, where the operation continues under a new name, Icecream Republic. Everything is made in small batches with no artificial colours or flavours — passionfruit cheesecake, miso walnut and black sesame espresso alongside vegan and gluten-free options, plus sundaes and affogato. The window sits near the base of the Mill's old chimney, among the site's makers and studios. Open Thursday to Sunday and daily through Victorian school holidays, it draws locals and Castlemaine's steady stream of weekenders alike.