We are always happy to be serving up some new flavors. After our very successful (and very crowded) public tasting, we narrowed down our selection and are proud to offer flavors we recently developed along with fellow artisan producers here in the Bay Area.

For our Blue Bottle Coffee flavor we created not only a new flavor but a whole new method for making coffee gelato. James Freeman sat down with us to discuss what is different about Blue Bottle Coffee and we had a cupping of several coffees. A day later, in our own kitchen, we decided that a cold press method of making coffee would make a delicious cup of gelato. And it does.

When we met Michael Recchiuti we knew we would like him because one of the first things he said to us was, “You should come by our kitchen and have some chocolate.” We spent several hours tasting chocolate, discussing gelato and working out ideas for a few Recchiuti flavors of gelato. Our stores are now selling the result of that, and several other conversations, Recchiuti Chocolate & Malt. We have several new flavors in the works as well, but we like to take our time so Michael will keep inviting us back.

Our guests were blown away at how true our tea flavors tasted. Ahmed from Numi Tea was instrumental in that because he showed us how to get the maximum amount of flavor out the tea. There are several flavors of Numi Tea we will be offering. You can stop by now for Numi Earl Grey gelato which has a wonderful Italian Bergamont orange flavor to it.

TCHO Chocolate has been very popular in our stores. We are currently using the TCHO Chocolatey version which was very popular at the tasting. This chocolate is sourced from Ghana and is dubbed “chocolatey” because of the rich, fudge-like flavor.

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