It all starts with the base

We make our gelato base from scratch. Our milkman delivers our local, fresh and rBST-free whole-milk several times a week. After adding our ingredients, we gently pasteurize our milk to preserve its nutritions. We don’t use emulsifiers; instead we age our base in a cooling tank for at least 12 hours for ingredients to naturally bind together.

One size doesn’t fit all

We have several different gelato base recipes. Depending on the flavor we are making, we adjust sugar and fat content, to stay true to the traditional Gelato quality standards.