Strawberry | Jasmine | Mochi Inspired by strawberry jasmine milk tea, we balance whole strawberries with Paru jasmine tea. We add in house made, butter mochi cake, made with rice flour, which creates the signature chewy texture, as well as coconut milk for flavor.

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.

Goat Cheese | Honey | Apricot | Saffron We combine 2 pounds of goat cheese with honey to make a decadent and rich gelato base. Then we make a jam from apricots and saffron and layer that into the gelato.

Peanut Butter | Chocolate | Coconut Inspired by a peanut butter cup, we put a dairy free twist on this flavor by incorporating coconut as the base and then blending in organic peanut butter, finishing it off by drizzling in dark chocolate and candied peanuts.

Chocolate | Peanut Butter | Condensed Milk | Honey A collaboration with OB Noodle House and inspired by their peanut butter whiskey (Skrewball), this double dark chocolate (70%) gelato has ribbons of a peanut butter swirl consisting of organic peanut butter, condensed milk, honey, vanilla, and a pinch of salt.

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.

Honey | Lavender | Roasted Oat | White Chocolate We use a lavender infused dairy and combine with a honey gelato to create a delicate and floral base. Then we combine with honey roasted oats covered in white chocolate.