Bee Pollen GelatoI love going to farmer markets to dream up new flavors thats how Bee Pollen gelato came to be. We source pollen from Los Angeles apiaries and use it to make this one of a kind, earthy, springtime favorite. Each bite is decadent, but also fighting allergies and aiding immunity.

I loved the days when we made this flavor at Uli’s Gelato

No Holiday dinner table is complete without a little pumpkin spice

Citrus Fiber)

Unlike some ice cream producers who use blended nut oils and electric green dies

This is the pie everyone at the dinner table will be talking about for years to come:

Spanish for "fresh waters

” Instead of commonly used mint extracts

Think rich

we make it using heaps of fresh mint leaves

because some regulars come in for a cone

This flavor was inspired when my husband and I tried Tom Kha Gai soup in Los Angeles’ Thai Town for the first time

This size will comfortably feed 8 people