One tub at a time.
Not one more.
Industrial gelato is made hundreds of litres at a time, weeks in advance. Ours is churned in the bakery kitchen, one tub at a time, from ingredients we choose the way we choose our butter and our flour: obsessively.
Pistachio — the one from our signature croissant — is the flavour that never leaves. Around it, the flavours follow the season: market fruit in summer, deeper things in winter, and the chef's mood all year round.
Bisous · I Love You


