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.

Mango | Coconut | Almond Pie Crust

Ataulfo mangos are one of the smoothest-eating varieties of mango and doesn't have the fibrous texture found in other types. The fruit has a velvety texture and a sweet mango taste. We use load of Ataulfo mangos to create this flavor. Then we make a gluten free pie crust from blanched almond flour that has to be cooked for just the right amount of time so it’s sweet and almondy without starting to taste roasted. We mix this into every bite. It tastes like eating a mango tart with a little bit of sweet coconut cream on top.

Coconut | Cream Cheese | Tropical Jam | Graham Cracker

Foulard starts with a coconut and light cream cheese gelato base combined with a guava, pineapple, and passion fruit jam from Jackie's Jams. It also boasts butter soaked graham crackers folded into every bite. Neat!

Rice | Milk | Cinnamon | Snickerdoodle

One of our newest collaborations with Thick and Thin Cookie Co., we have taken their amazing snickerdoodle cookies and layered chunks of cookie into our most popular flavor since opening, Cotton (rice, milk, cinnamon). In case you didn’t know, Snickerdoodle cookies are sugar cookies coated with cinnamon and sugar and they pair perfectly with our Cotton gelato (not gluten free).

Olive Oil | Rosemary

Canvas is one of our most requested flavors of all time. If we were going to submit one flavor into a gelato competition, this would be it. This popular gelato starts by infusing milk with rosemary before combining it with olive oil. The result is an extremely creamy and smooth gelato.

Apple | Cinnamon | Pie Crust

First, we season 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.

Nougat | Almond

We make our own homemade nougat using sugar, honey, roasted nuts, & whipped egg whites. This nougat becomes the base of our Taffeta gelato. Then we bake a buttery pie dough with sliced almonds (almond crumble) which we layer into every bite.

Pear | Apple Cider

Lace is vegan sorbet made with apple cider and fresh bosc pears. Bosc pears have a sweet, juicy flavor with hints of cinnamon and nutmeg. The result is a bold flavored sorbet with a sweet, if not a little tart, finish.