A small kitchen, traditional recipes and a belief that handmade gelato brings people together. Here's how it all began.
It started with small batches of gelato for friends and neighbors. Word spread faster than we could churn, and before long we'd swapped the kitchen counter for a little gelato shop on the corner.
Today we're an artisan ice cream and gelato parlor rolled into one — but the heart of it hasn't budged. Same recipes, same careful mornings, same warm welcome.
Fresh cream, pure milk and seasonal fruit. Nothing we can't pronounce or source locally.
Slow churning gives our gelato its silky texture. You can't rush the perfect sweet.
A parlor should feel like someone's kitchen. Come as you are and stay as long as you like.
Our day starts early, when the gelato machines warm up and the first batches get churned. By the time the doors open, the display case is full and the whole street smells like dessert.
It's early, creamy, careful work — and we wouldn't trade it for anything. There's real joy in handing someone a perfect sundae and watching their day get a little sweeter.
A small crew who genuinely love what they do — and who probably know your favorite flavor already.
Up early perfecting batches, keeper of secret recipes, happiest with gelato on her spoon.
Develops seasonal combinations each week and will happily discuss sourcing all day.
The warm greeting at the door and the one who remembers your usual sundae.
Pull up a chair, order something sweet and stay a while. We'd love to serve you.