Excellence Begins with What We Choose
Superior gelato, crafted the original way using natural ingredients and UNMATCHED time-honored methods.
Crafted to a Higher Standard
WHAT IS “ARTISANAL” GELATO?
Our gelato is crafted locally in a dedicated gelato kitchen from scratch and not from a shelf stable packaged base mix with “fresh ingredients” added. Handcrafted in small batches, so sometimes the flavor may vary a little bit. Just like when you cook or bake at home, even though you follow the recipe, sometimes it turns out just a little different. It’s an art and a science.
WHY IS OUR GELATO UNDER COVERS?
Even though we love sunshine and fresh air, gelato doesn’t. We keep our gelato under covers to maintain its quality.
The temperature of our display is more stable, there is less oxidation, less cross contamination, and less light. All of this is optimal for gelato.
WHEN LESS IS MORE
GELATO VS. ICE CREAM
You might be skeptical. How can gelato be healthier and taste better?
GELATO HAS LESS BUTTERFAT
Most ice-cream tends to be 14 to 25 percent fat. Gelato only has about 4 to 9 percent fat. Lower fat means flavors come through cleanly with more range of expression on the palate than traditional ice cream. Butterfat coats your palate. If you have less of it, you can taste the flavors more readily.
GELATO IS MORE DENSE (LESS AIR)
There is a lot less air churned into gelato than into ice cream. Ice cream can be up to 50 percent air.
TEMPERATURE
Gelato is typically served at 7 to 12 degrees Fahrenheit, which is about 10 to 15 degrees warmer than ice cream.
GELATO IS MORE FLAVORFUL
Gelato has less fat than ice cream. This means the flavors aren't as diluted as those in the ice cream. It also means they don't linger as long on the tongue, giving gelato a cleaner finish.
YOU GET MORE BANG FOR YOUR BUCK
If you were to take equally sized scoops of gelato and ice cream and weigh them, you'd find that the gelato is heavier. This has to do with how ice cream and gelato are made. Gelato is churned at a slower speed than ice cream, meaning there's less air in the finished product. That means you're getting more creamy goodness per bite when you choose gelato.
“NOW THAT YOU KNOW… DO YOURSELF A FLAVOR!”
