Matcha | Black Sesame We create a black sesame toffee by toasting the sesame, blending it with coconut oil into a butter, then mixing that with cocoa butter, sugar, and vanilla. The toffee hardens when cold and has a crunchy, nutty texture.

Matcha | Banana Bananas are roasted at 400°F for 10 to 15 minutes. The skin, left on when roasted, darkens and the sweetness is concentrated. The roasted bananas are then combined with a matcha and butter gelato base with a hint of vanilla.

Pandan | Matcha Pandan leaves are cut into smaller pieces and milk brewed. We heat the milk to 70°C (158F), pour it over the leaves, and infuse in the fridge for two hours. The leaves are lightly blended to release more flavor, then strained. That milk is used to make a matcha dairy gelato base.

Lavender | Matcha Heated milk is poured over dried lavender flowers and steeped for five minutes. Lavender is strong, so the quantity is small and the steep is short to avoid overpowering the matcha base. This infusion is used to make the matcha gelato.

Pistachio | Matcha We make our own pistachio butter using two pounds of fresh, whole pistachios. Then we combine it with high quality matcha from Paru Tea. This fabric is creamy, matcha forward, and has a perfect balance of pistachio flavor.

Brown Butter | Chocolate Chip Cookie We make our own brown butter and turn it into a gelato base, then fold in homemade chocolate chip cookies.

Chocolate | Flourless Almond Chocolate Cake | Nutella An incredible gelato. We make this one with a dark chocolate gelato base with flourless almond & chocolate cake and Nutella mixed in.