If you have ever visited us in the summer, you know that when the temperature starts to soar our devotion to chocolate wavers, just a little. Imagine that in our gelato laboratory room there is one small chamber and in that chamber the temperature drops way below zero, the paddle churns, and cream, sugar, eggs, fresh fruit, nuts, chocolate and other precious ingredients undergo a magical transformation. The science of it fades to the background and what you are left with is a pure flavour experience.
Each store stocks a nicely balanced, rotating collection of 12 flavours that change depending on what is in season and new flavours we have developed. During the growing season our fruits are sourced from the thoughtful folks at 100km foods.
Gelato: Dark Chocolate, Madagascar Vanilla, Roasted Hazelnut, Pistachio, Sicilian Lemon sour cream, Roasted Almond, Salted Caramel, Dulce de Leche, Whisky & Chocolate, Milk Chocolate fudge cake, Mascarpone, Fior di Latte, Caramel Fig, Root beer Toffee, Durian, Vietnamese Coffee, Thai Chili & Chocolate, Burnt Honey, 49th Parallel “Epic Espresso”, Stracciatella, Ontario Strawberries & Cream, Miso Caramel, Spazzacamino ( whisky & coffee), fresh Ontario Corn, Popcorn,
Sorbetto: Dark chocolate, Mango, Thai coconut, Blueberry Basil, Raspberry, Ontario Strawberry, Roasted Ontario Peach, Passion fruit, Ontario Strawberry & Mint, Lemon, Lychee, Guava, Pineapple & Lime, Blood Orange, Pomegranate, Ontario Sour Cherry, Kiwi & Banana, Papaya, Cassis, Rhubarb, Raspberries, Cantaloupe, Pineapple, Ontario Apricots
When the cold weather switches off the gelato receptors in our brains, the Distillery location stops scooping until the Spring. We recognize that there is a “special population” that craves gelato all the time so our King Street location scoops all year long.