Small Batch From Scratch
A little about the what, why & how we do what we do.
Pasteurization. What and Why?
The process of making gelato begins with a base. The base legally must be pasteurized before consumption. This is where some shops will outsource. In order to maintain our mantra "small batch from scratch", we need to have the flexibly and control
What: Pasteurizing is a cooking and cooling process that is regulated by the WSDA (Washington State Department of Agriculture). We low pasteurize our base. Using a low pasteurization method allows our base to maintain its flavor integrity without killing off all the nutritional value and flavor.
Why: We decided to go the route of pasteurizing on site because we wanted to be able to create our product entirely from scratch. We went a step further and chose a smaller vat pasteurizer so we could have the flexibility to create custom flavors.
Ultimately we are able to maintain a very fresh and constantly changing product made in small batches from scratch!
It's All In The Puttin'
Ingredients are everything. No corners are cut when it comes to what we put in our gelato.
- Local Grass Fed Dairy
- Organic Cane Sugar, Flour, Spices, etc.
- Organic Coconut Milk
- Seasonal & Organic Fruit
- No Preservatives or Artificial Flavors
We partner with local companies to source quality ingredients and incorporate some of the fine craftspeople in the Olympia area.
Some of our partners include:
- Pantry Artisan Grocery
- Blissful Wonders Chocolates
- Rawk Star Creations
- Encore Tea & Chocolates
- Olympia Food Co-op
Our Girl Cat
When all is said and done it comes down to the churn. Our gelato machine was shipped directly to us from Italy, and she is the only machine of her kind in Washington State.
She is our Queen Bee.