Virtual Flavor Tour

If you haven't been to An's before, we start every visit off by offering to take guests through a complete flavor tour of all our 'fabrics' on the menu. While we cannot do our tastings right now, we'd still like to give you the experience.

Custard | Whipped Cream

Inspired by crème brûlée, we start by slow cooking a from-scratch custard and chilling overnight. Then we make a fresh whipped cream and mix the two together to form a light and airy custard mix-in. We make a custard gelato from butter and eggs and layer in our custard mix-in and viola - suede.

Nutella | Bread Pudding

Our holiday favorite, we make a sponge cake bread pudding doused in Nutella. Then we mix in the Nutella bread pudding into a vanilla and Nutella gelato. Needless to say, if you like Nutella you will like Beanie.

Salted Caramel

We use over a quart and a half of salted caramel in each batch of Velour. The salted caramel comes from local caramel aficionado Sugar Mamma. She makes each batch from scratch with Maldon salt and we challenge you to find a better salted caramel.

Apple | Cinnamon | Pie Crust

First, we season fresh cut apple slices in a special cinnamon mixture and then slow roast them in the oven. Once they are tender enough, they get mixed into our gelato base. Then we bake a sweet pie crust and use that to mix into our apple gelato base, creating a flavor reminiscent of homemade apple pie.

Midnight Cacao

We sourced a deep, rich, and delicious dark chocolate from Brazil and turned it into a gelato called Cypress. Enough said.

Golden Kiwi

Our staff swears Satin tastes like a mix between green and red Jolly Ranchers. This is a vegan sorbet made with golden kiwis. Haven't had a golden kiwi? They have a sweet, tropical taste that some compare to a cross between a mango and a strawberry.

Olive Oil | Rosemary

One of our all time favorites is back after a brief hiatus... Canvas. We infuse milk with just the right amount of rosemary and then combine it with olive oil to create this rich and creamy gelato.