Our Story
Bacio di Latte was born in 2011 from Edoardo and Luigi’s passion for gelato, and their desire to share it with the rest of the world.
The two brothers set out from their home town Milan, and drove across Italy to dive into the secrets of traditional Italian gelato recipes.
During this trip they discovered the most incredible traditional recipes and raw materials and took them on their travels.
Now we’re bringing this delightful experience to our lovely neighbors. Driven by the genuine love & dedication of Max, our partner & U.S. team leader.
Enjoy your gelato!
We use only
High-Quality Ingredients
Freshness
We produce our gelato everyday in every single shop.
Freshness
We produce our gelato everyday in every single shop.
Milk
Probably the most important ingredient, we source the best organic milk and organic cream from family farms in Sonoma County, CA
Raw Materials
We try to source the best raw materials from the best producers around the world, like our chocolate from Belgium and Italy, our pistachio from Sicily and our hazelnut from Piedmont.
Raw Materials
We try to source the best raw materials from the best producers around the
world, like our chocolate from Belgium and Italy, our pistachio from Sicily and our
hazelnut from Piedmont.
Fruits
The biggest challenge for a chef is to not spoil the raw material inside a recipe, that’s why we only use water and a very high % of the best possible fruit for our sorbet recipes. We want our fruit to scream out loud! We source all the fruits locally by producers with the highest commitment to quality.
This is what we think about quality! We’ve always been this way and we’ll never change.
We hope you enjoy our gelato.
From best-sellers and classics to the freshest fruit sorbet.
New Flavors
& Spotlights
every three weeks.
New Flavors
& Spotlights
every three weeks.
