Cream Cheese | Pumpkin Butter An An's classic. We make a spiced pumpkin butter from scratch (with pumpkin, orange juice, cinnamon, ginger, nutmeg, cloves, and brown sugar) and layer it into a cream cheese gelato. Together, these flavors combine perfectly to create a gelato that will remind you of a pumpkin cheesecake.

Spiced Apple Cake A dark muscovado sugar (unrefined with natural molasses) gelato combined with in-house made spiced apple cake, using a house made apple sauce, diced Fuji apples, and cinnamon, cloves, nutmeg, and ginger.

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.

Cold Brew | Nutella We use the original blend from Dropkick Coffee and make a cold brew that we let steep for 24-48 hours. Then we make fresh coffee and combine with the cold brew and vanilla beans to make a coffee forward gelato base. Last, we swirl in nutella.

This week we will have a rotating matcha flavor on the menu that will change every few days.

Orange | Coconut | Passion Fruit We start this flavor by making a passion fruit jam in house and then mixing it into an orange and coconut sorbet. Refreshing and flavorful, this sorbet is guaranteed to have you coming back for seconds.

Chocolate | Buttermilk Buttermilk does to chocolate what salt does to caramel: it enhances the taste and makes it more vivid. Its gentle acidity cuts through richness and keeps cocoa from tasting heavy or flat. Callebaut Plein Arôme cocoa is aromatic, full-bodied cocoa, so you get a deep chocolate flavor against that slight buttermilk tang. This gelato tastes simultaneously richer and brighter than a conventional chocolate gelato.