There’s gelato, then there’s Honeycream gelato. Our method is slow, and small batch…but we wouldn’t think of doing it any other way. It takes an average of two to three days to produce 18 full pans of our gelato using our “hot process”. Every honeycream flavor is fine-tuned and expertly crafted with attentiveness to flavor profile, scoop-ability and mouthfeel . To maintain the unparalleled, high quality of Honeycream gelato, each pan is made fresh within 48 hours of serving and our team is trained to maintain the texture through proper scooping, cleanliness and temperature maintenance We take our use of the word “artisan”, seriously.

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While we may serve world-class gelato to thousands every opening weekend, we are family owned and operated, supported by a handful of extraordinary, service oriented front of house staff. My daughcer, husband and I currently make all of our gelato, by hand, in a 300sq foot kitchen. We also do everything from cleaning to creating, and maintaining our own logos and website. We like to say, “It’s just us chickens.” Don’t let our small size fool you. Trained by exceptional Italian-American gelatiere, we use the most intensive and best method to produce our gelato in small batches, which is unequaled for texture and mouthfeel when compared to other methods. Our home-made bases are made by our hands fresh daily, using our own recipes with only the ingredients we feel good about serving. Our sorbetti are made in a similar manner, but without milk or cream. (vegan). 

From our fresh ground nut butters and freshly prepared organic fruit, to our housemade organic syrups, caramels, and more…an extraordinary amount of personal care and attention goes into each and every bite.

While we hold high standards, and would be confident to serve our gelati, cakes and waffles to the highest-end establishments, we are happiest serving our neighbors and friends right here. Please don’t think we’re “bougie”. We really put our all into this place to make it feel special, yet wiithin reach of everyone. Have you ever just wanted to escape for just an hour or two to a place that feels like home, but better? That’s what we’re going for.

Treating people, animals, and our land with respect is important to us.

From the products we use, to our relationships with our partners and community, to our guest interactions, we take a 360 degree view on good food and good business practices.

Choosing local, small, organic, regenerative and American (or Italian) made first, our search for ingredients, partners and products to bring into honeycream starts in our backyard, then moves outward.

Our focus on the “little guy” means that we support small businesses and small farms wherever we can, including local specialties in our flavors or for sale in our shop.

Going out from honeycream, 95% of our advertising dollars are spent on community causes that we perceive to increase joy and decrease suffering. In 2021, over 1% of our total sales was donated to local non-profits, community service organizations and schools. In 2023, the number increased to 2%, and we hope to continue in giving back to the community that so richly provides for us. It’s a good circle.

Much of our time is spent researching and finding the best ingredients possible.

Organic priority:

Organic milk. Organic cream. Organic sugar. Organic fresh fruit. A minimum 70% of each gelato is of organic origin, and we maximize and prioritize organically grown and ethically produced foods.

Honest and Always all natural:

There are no artificial colors, flavorings or preservatives in our foods. None. We don’t want to hide what goes in our gelato.

Closeness to the food:

You’ll find us squeezing, smelling, and tasting fruits in market, weekly. Tasting and re-tasting every flavor of gelato (and our milk) is part of our routine to ensure flavor and quality remain exceptional.