How We Made It

Bucket & Bay follows a slow-cook, 7-step process to create some of the most complex and elegant gelato flavors. The flavors change, inspired by the work of local farmers, global travels, and a taste for adventure. In our lab in Jersey City, we infuse the best milk (100% grass-fed, supplied directly from a local Amish farm) with house-roasted nuts, hand picked herbs, and seasonal fruits!

Twelve rotating flavors are on offer, including signature flavors: Rose Latte, Deep Dark Chocolate, Mint Chip (her mother’s favorite), Bucket & Bay Vanilla (her father’s favorite) and Black Label Vanilla.  Creative, seasonal favorites rotate frequently, including Purple Sticky Rice with lemongrass, Red Eye made with cold brew coffee and espresso, Salad extra virgin olive oil gelato with a swirl of arugula and Shavasana blueberry lavender gelato.  We also bring the unique flavors of aging and fermentation to life with a line of spirit-infused flavors  like Black Label Vanilla with Johnnie Walker Black Label, Fernet Branca, Dark & Stormy with Gosling’s Rum, Painkiller (vegan), Strawberry Port and Bourbon Peach.  Another flavor, Cloud, takes inspiration from Boris’ native Bulgaria, marrying an anise liqueur and organic peppermint essential oil.  Vegan sorbet flavors include Pomelo, Lemon Thyme and Mango Smoked Cardamom.  Gelato and sorbets are available by the cup or in handmade, gluten free cones.  Bucket & Bay also pairs homemade jams and compotes with its gelato flavors to create uniquely delicious hot pressed gelato sandwich on French croissant babka roll from Jersey City bakery Choc-o-pain.

If you want to experience youself, sign up for one of our upcoming gelato making adventures!