We spin gelato everyday in the Summer. Imagine a 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 has a beautiful rotating collection of fan favourites, new flavours, (test-tested of course lol) and seasonal flavours using fruits from the Niagara growing belt. Presently scooping...
Fresh scoops have ended for the season. Gelato season starts up again in April May whenever Mother Nature tells us it's time. In the meantime for the "I eat gelato all year round" there are some precious pints available for winter eating and holiday dinner parties.