A note from Uli. 🍦
Dear Gelato Aficionados 🤍
We're transitioning every flavor to a new clean formula — no gums, no processed sugars, plenty of plant fiber. Might even be good for you (according to me).
Some favorites may be temporarily out of stock while we make the switch. Worth the wait, we promise.
NorCal stores already have the new formula. SoCal is transitioning now.
Thank you for standing by our little resilient gelateria as we grow beyond LA.
With endless gratitude,
Uli 🤍
Find a store near you using the link in the top left corner or the button below.
Los Angeles Magazine's Best of L.A. 2020 Readers’ Poll:
Best Ice Cream
Best of Los Angeles Food & Drink 2019: Best Gelato
Los Angeles Magazine's Best of L.A. 2018 Readers’ Poll: Best Gelato
L.A. in a Scoop: Uli Nasibova is Becoming the City's Master Gelato Maker.
What does L.A. taste like? One immigrant woman shows the diversity of the city through ice cream.
It's simple. We use real ingredients.
Case in Point: California Pistachio Gelato. It is in our company’s DNA to work directly with local farms. We source our pistachios from the oldest pistachio-growing farm in California. Unlike some ice cream producers who use cheaper blended nut oils (such as almond oil) and electric green dies, we use 100% real pistachios.
The story behind the taste.
Pre-pandemic, we were two gelaterias in Los Angeles. We scooped gelato, brewed yummy coffee. Unfortunately we had to close the stores. Onward.
Today, we are the same product, in updated (and we think better) packaging sold here as well as at select grocery stores and restaurants around Los Angeles. We have evolved.
One thing remains unchanged. Since day one, we have tied our identity and flavor philosophy to farmers markets around Los Angeles. Gelato is just a vehicle to represent our state's and farmers' bounty. You want the best peach sorbet? We will source the best peaches, simple as that.