Dark Chocolate | White Chocolate | Butter Cookie Inspired by the famous black and white cookies, which originated on the east coast. We use a chocolate base similar to Cypress, but with more high-fat cocoa, giving the gelato a richer flavor and smoother feel. Of course we add in white chocolate and butter cookies that are brightened with a touch of orange zest.

Mango A mango sorbet that tastes like you’re eating a ripe, whole mango, just like it should be.

Matcha | Strawberry Inspired by a strawberry matcha latte, this gelato uses high quality matcha from San Diego based Paru Tea – a specialty loose leaf tea and matcha company – and combines it with a homemade strawberry jam.

Pistachio We use 9 pounds of pistachios in every batch and then blend into a smooth pistachio butter which gets turned into a creamy gelato. Once the gelato is prepared we add in more crushed, roasted pistachios.

Maple Syrup | Pecan A gelato built on 100% organic, pure, dark maple syrup. The deeply caramelized aromas & flavors of molasses, crème brûleè and espresso shine in the gelato. Rounded out with chunks of roasted pecan.

Madagascar Vanilla | White Chocolate | Caramel Fudge Vanilla gelato, enhanced with a luxurious swirl of white chocolate & caramel fudge.

Strawberry With over 12 pounds of strawberries per batch, this one redefines what a sorbet should be.