Not pint-sized

We have been crafting original, unique, and always delicious gelato since 2002.  Over the years we have churned a range of  flavors from Absinthe to Zuppa Inglese.  We scooped up our favorite flavors and filled these generous tubs just for you.

TCHO Chocolate

TCHO Chocolate of San Francisco, CA are artisans who partner with cacao farmers in their “bean to bar” approach. They allows us to interrupt their production process and divert raw cacao liquor from Ghana directly into this gelato for a distinctive chocolate experience.

Recchiuti Burnt Caramel

Michael Recchiuti of San Francisco, CA has crafted the City’s favorite confections since 1997. A departure from overdone salted caramel, Michael roasts an intense smoky caramel at 390°F just for this gelato, which we churn with our brown butter for counterpoint.

Madagascar Vanilla

This gelato is anything but “plain” vanilla. We craft our gelato with an abundance of full-bodied rich vanilla from the Madagascar Bourbon Isles to capture the orchid fruit’s finest flavor notes: floral, creamy … and pure sunshine.

Guittard Dark Chocolate Sorbetto

Guittard Chocolate of Burlingame, CA has crafted rich and classic chocolate for over 140 years. One of our most popular flavors, our sorbetto is pure and true dark chocolate and churned without any dairy for chocolate lovers, vegan or otherwise.


Pistachio is the gold standard of any good gelato. Cheaper brands may throw green dye and almond extract together to cut with real pistachio nuts. By contrast, ours is crafted with locally-grown, freshly-roasted pistachios from Fiddyment Farms of Lincoln, CA.

Strawberry Sorbetto

ALBA Organics trains farm workers and aspiring growers to start their own organic farms in Salinas, CA. ALBA Organics’ beginning farmers grow fresh strawberries for our non-dairy sorbetto. This tastes like real strawberries as there are no purées or extracts within.

Ritual Roasters Coffee

Ritual Coffee Roasters of San Francisco sparked the micro-roasting revolution in California, and their support for coffee farmers remains unparalleled.  We take Ritual’s roasted espresso beans and cold press them to reduce acidity and intensify gelato flavor.

St George Spirits Single Malt Whiskey

St. George Spirits of Alameda, CA is an independent craft distillery that has been producing spirits since 1982. We pour their finest aged single malt whiskey at full cask strength right into this gelato… alcohol and all.

Lindcove Ranch Tangelo Sorbetto

Tangelos are a cross between a tangerine and pomelo. Lindcove Ranch in Exeter, CA grows specialty citrus like citron, Buddha’s hand, and the fresh Minneola tangelos used exclusively for our refreshing non-dairy sorbetto.

Young Thai Coconut

Our Thai young coconut gelato is made simply with the raw water and flesh of fresh young green coconuts. Refreshing coconut water gives our gelato a flavor distinctive of the flavor of mature brown coconut milk.


We craft our limone gelato with an authentic recipe that simply uses only fresh Eureka lemons to give its intense lemon flavor. The result is a refreshingly sour treat that pairs nicely with our dark chocolate sorbetto or serves as a palate cleanser on its own.