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gelato.al.ladro

A seasonal selection of artisinal gelato made to order and delivered straight to your door 🚲
Vega

01/12/2023

New year, same old thieves!!!

Happy new year y'all, and thank you for your patience and support—we're finally retailing!

Come by Neve to grab a pint or two for home. They all pair excellently with cozy hangs with friends, family partners, movies, TV, books, you name it! Make sure to let it thaw a little before serving; gelato is best served creamy.

New flavors coming soon. Pick it up with the lovely folks at Cafe Neve, and let us know what you think!!

06/12/2022

The rumors are true. The thief is unmasked. I am selling my gelato out of a brick and mortar store. This is a project I have worked on for a while now to get up and running, and I'm so delighted to be able to share it with you all 🍨 A big, huge thank you to the folks for this opportunity :))

All this being said, reports of my fame ARE greatly exaggerated. If you want to help fix that, come on down to Cafe Neve on Rachel every Saturday and Sunday between 12-5!! Tell your friends, tell your enemies!!

Some updates:
-All vegan, four flavor menu 📜
-Creamy coconut affogato ☕
-Pints orders/deliveries are on hold for now. Perhaps they'll come back in the summer! 🚲
-Being able to talk to me. This is a big change from the awkward hand-off before I steal away to my next delivery ✨

Thank you folks for your continued support. I am on cloud 9 right now. I hope our den of thieves keeps growing strong this season ☀️ and I will do what I can to make it so.

06/11/2021

Quick little post for a commission I made for , a perfumed rosewater lychee sorbet :))

As with lavender lemon, getting the balance for these perfumed flavors is crucial. Luckily, food-grade rosewater is pretty widely available, and I didn't have to to make my own. This made measuring out the ratios much easier!!

I used the new Nemox machine as opposed to my usual Musso, and was surprised at my own anxiety. A new machine! What are its tells, what do the different whirs and hums mean, and, most of all, will it demolish my sorbet? I have only ever used the Musso, so I was happy to be broaden my horizons. Regardless, my anxiety was quickly dispelled when the end result came out perfectly balanced, with the sweet fresh lychee complimenting the soft spring aroma of roses 🌹

06/01/2021

The flavor for June, in collaboration with and , is honey iced tea sorbet!! Proceeds for this flavor will be split among myself and Home Theater Productions.

For this ambitious crossover episode, I wanted a flavor that was summery, refreshing, rich and bee-themed!! I ended up gravitating towards the summer taste of iced mint tea with a rich, sweet kick of clover honey. It's fluffy, sweet and a breath of fresh air in this exciting time of revival. I can't wait for y'all to try it, and for y'all to check out the amazing work being done by the theater community to hit the ground running this summer 🌇

05/10/2021

This commission, for , is Thai milk tea!! It was a funky one to try and make.

Thai tea is popular for using sweetened condensed milk, which works perfectly with gelato. I decided to omit sugar from the recipe and instead rely on the condensed milk to bring in both the sweetness and the richness. It did so in droves, and also provided a nice backdrop for the subtle tea flavor.

I love experimenting with these and bringing you guys the flavors you dream about, so don't hesitate to reach out for more commissions 🍨

04/28/2021

Haven't donated in a few months because I didn't have time to do research on good organizations and who needed what most, but given the recent COVID surge in India, I decided to put the last few months donations to good use there. Hope everyone is staying safe.

Link to Making the Difference website:
http://mtdngo.org

Donation link:
https://pages.razorpay.com/pl_GYDLNpQlDaXzUP/view

04/27/2021

This month's flavor is very late, but for (somewhat) good reason. It's with great pleasure that I bring to you a strawberry basil sorbet!

April has been busy-busy. My job search ramped up, and I started taking a government-mandated food establishment manager course to ensure I am giving you fine folks the best quality gelato I can be! I got a little lost in these two, and hit a bit of a creative block in thinking of a flavor for April. Until about a week ago.

This story begins as many have been recently: with a stroll and a friend I hadn't seen since before the pandemic. We were somewhere near the Jacques-Cartier, on one of those blissfully early summer days we got last week, and we were hot and hungry. Luckily, as civilization crept back from the construction graveyard that is south Papineau, we saw a whole-in-the-wall gelato/deppaneur/donutterie plastered wall-to-wall with a jarring mix of 50s wine mom slogans and Disney paraphernalia. Despite these decor decisions, La Cochonnet's gelato looked divine and more than that—the tubs were half-filled. This implied to me a level of customer satisfaction which even tricked out downtown ice cream shops couldn't manage. In the top-left corner, tucked behind myriad richer and creamier flavors, was a semi-filled tub of a flavor labelled strawberry basil. I had, of course, heard of this combination before, but it had been locked behind CV tweaks and rote memorization of common-sense food safety laws. As I had tried it, my block cleared, I knew that I had to make it for you all as a refreshing token of new beginnings, spring, and apologies.

I'm sorry for the delay, and I hope you enjoy my take on such a classic and eclectic pairing 🍓

03/13/2021

March's flavor, bringing with ir spring, is apricot blossom!!

I've been doing many funky sorbets but wanted to go back to fruit as a way to look forward to warm times, which I'm dearly missing. Apricot is a flavor very near and dear to my heart, as I was practically raised on the fruit juice during my times in Italy. As such I was very invested in elevating this flavor and paired it with anise as an aromatic way to undercut its bright sweetness.

I hope you all get a chance to taste it 🌷

02/15/2021

The spooky flavor for February is black forest berry sorbet!!

A percentage of revenue from this flavor, which follows the same pricing as all the others, goes to supporting and with their new interactive theatrical production, Only Footprints. Check out their pages for more info!

Inspired by all the classic setting of the Grimm fairy tales, this flavor tried to combine the literary context of the Black Forest with the culinary one. It's comprised of a raspberry sorbet base and black cherry syrup accents. To top it off, it looks like something Hansel and Gretel would have feasted on in a certain candy house 🍭

02/12/2021

Presenting coconut caramel, the February flavor of love! And right in time for Valentine's Day ❤️

As a lover of love I wanted to make this one silky, smooth and rich. That was a hard goal for this sorbet. But after some tinkering with the incredibly versatile potential of coconut, it worked out! Get this decadent sorbet for a friend, a lover, or best of all, yourself.

02/07/2021

Made some horchata de morro gelato on commission .morales!!

The Salvadorian variety is made primarily with morro seeds as opposed to the rice used in the Mexican or the chufa used in Spanish varieties. The milk and cream base works perfectly well with the classic milky texture of the drink 🥛

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