5/30/2023 0 Comments Honeycomb creameryKatz likened the consistency to that of gelato, as it has a lower butterfat content and not a lot of air. The South End restaurant prepares a made-from-scratch, Philadelphia-style ice cream, which means it’s made with no eggs. And for chef-owner Rick Katz, the one food he would want if he were stranded on a desert island is, without a doubt, ice cream. Picco, an acronym for Pizza Ice Cream Company, serves exactly what you would expect: pizza and ice cream. Sometimes the shop will also prepare special “one-offs”-three gallons of ice cream that disappear from the menu as soon as the gallons run out-and vegan options, including horchata, and chocolate and cookies, which is made from a coconut cream and homemade cashew milk.Īccording to Rummel, Honeycomb sources the majority of its fruits and vegetables from Red Fire Farm in Granby and Kimball Fruit Farm Stand in Pepperell. Over the summer, the ingredients will be used to prepare flavors like strawberry lemonade, which features fresh lemon curd port-roasted cherry vanilla, which includes cherries soaked in port wine roasted corn with blackberry jam and basil goat cheese, which Rummel described as “savory and tangy from the goat cheese, with herbal tones from the basil.” Honeycomb also always has five rotating flavors that are available for about a month this June, two of these are thai tea and white chocolate with lemon cake and rose jam. The shop currently offers five “classic” flavors that will be on the menu through spring 2018, including honey lavender and cold brew coffee chip made with Little Wolf coffee and homemade chocolate chips. 2016 after first selling its products at farmers markets and pop-ups throughout the city. Honeycomb Creamery opened its first (and only) storefront in Sept. Jalal said FoMu’s best seller is “always whatever is seasonal.” The shop also teams up with a number of local establishments to create small-batch limited edition flavors, such as dark chocolate Thai chili cashew via a partnership with Banyan Bar + Refuge and smoked chocolate hazelnut honeycomb via one with Alden & Harlow.Īdditional locations: 481 Cambridge St., Allston 617 Centre St., Jamaica Plain 177 Newbury St., Back Bay (pop-up through December 2017)Ī sundae with toasted marshmallow sauce and homemade gummy bears at Honeycomb Creamery. This ice cream is plant- and coconut milk-based and churns out like a gelato, according to founder Deena Jalal.Īll of FoMu’s flavors are made from scratch, sourced locally, and completely free of preservatives, additives, and chemicals. Over the summer, customers can expect to taste seasonal varieties, like strawberry rhubarb pie, almond raspberry crumble, and Jalal’s personal favorite, blueberry shortbread, in addition to the brand’s signature flavors, like peanut butter mud pie and chocolate cookie dough. Morano said most of the shop’s ingredients come straight from Italy, particularly the chocolate, marsala wine, and pistachio, in order to recreate the Italian palate as closely as possible.Īdditional locations: 57 South Main St., Hanover, New Hampshire 116 Elm St., Westfield, New Jersey The shop also takes flavor requests, so if there’s something you’ve been dying to try, don’t be afraid to suggest it. Over the summer, an array of seasonal specials will be available, including black raspberry, lemon and basil, and watermelon sorbet. For something more unusual, she suggested the olive oil, jasmine, or rose. According to Morano, the most traditional flavors are fior di latte (milk), stracciatella (chocolate chip), nocciola (hazelnut), and pistacchio (pistachio). Morano Gelato serves 12 to 16 fresh flavors daily, but the shop boasts a repertoire of more than 250 options. After studying abroad in Florence, Italy, Morgan Morano decided to start a business so she could share the delicious flavors she encountered overseas.
0 Comments
Leave a Reply. |