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.

No Holiday dinner table is complete without a little pumpkin spice

we use 100% real pistachios

We can also write on it (short phrases such as "Happy Birthday

We source our pistachios from the oldest pistachio-growing farm in California

Available for pick-up at our DTLA location only

We use the “stracciatella” technique - instead of chocolate chips

and Eastern Europe

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

Apricot Sorbet is part of my “LA in a Scoop” series celebrating the immigrant communities of Los Angeles

This one has staying power

Los Angeles

We still make our caramel from scratch in small batches