From Our Editors
Five Things to Know About Lush Gelato
Lush Gelato opened its first location in Oakland in 2009, and—thanks to its experimental gelatos and seasonal sorbettos—has been steadily building a loyal fanbase ever since. Read on to learn more about this Bay Area gem and the sweets behind its success:
- It specializes in “farm-to-cone” desserts. The staff here make all of the gelato and sorbetto from scratch using local and organic ingredients gathered from farms around California. They even make the cones fresh daily.
- Co-owner Federico Murtaugh is a self-taught gelataio. When the Argentinian native stumbled upon a chance to become an ice cream maker, he immediately began experimenting, talking to other chefs, and reading books on the craft. Once he mastered the process, he began selling his small-batch desserts at local farmer’s markets, hotels, restaurants, and, eventually, his own storefront.
- The flavors are anything but ordinary. Guests have a better chance of finding flavors such as Earl Grey and Stout Beer on the menu than traditional chocolate and vanilla varieties. The stores even regularly feature a French-cheese-flavored concoction, dubbed the Cowgirl Creamery Fromage Blanc.
- The Polk St. location in San Francisco has a viewing window. Through it, guests get a peek of Lush staff members churning out all those different flavors, which rotate daily.
- They encourage sampling. Each shop is manned by friendly folks who have no problem helping you decide which flavor will best conquer your craving.