Mango | Matcha Ganache A mango cream gelato with matcha ganache. Our three-ingredient ganache is made with white chocolate, heavy cream, and matcha, melted together and left to harden in the fridge overnight. Then we whip it until fluffy and mix it into our mango cream gelato.

Matcha | Black Sesame Blondie We make blondies from scratch with black sesame, white miso, and white chocolate chips. The result is a chewy, nutty, umami-rich blondie folded into the matcha gelato.

Vanilla | Matcha | Macadamia The gelato is made with almond milk, coconut oil, cocoa butter, and vanilla bean. We mix in our in-house made praline made by caramelizing sugar and blending it with roasted macadamias, a little oil, and matcha until smooth.

Butter | Salt | Vanilla This one is smooth, delicately rich, and pairs with anything. This could be your new favorite gelato.

Chocolate | Buttermilk Buttermilk does to chocolate what salt does to caramel: it enhances the taste and makes it more vivid. Its gentle acidity cuts through richness and keeps cocoa from tasting heavy or flat. Callebaut Plein Arôme cocoa is aromatic, full-bodied cocoa, so you get a deep chocolate flavor against that slight buttermilk tang. This gelato tastes simultaneously richer and brighter than a conventional chocolate gelato.

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

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.