CAFÉ ONLY · CHURNED IN-HOUSE IN SMALL BATCHES
Gelato and sorbet, made from scratch in North Wilmington.
Small batches churned in our kitchen throughout the day, cream from a farm two miles away, ingredients imported from Italy and France, and a case that changes with the season. Served in the café by the cup in four sizes, or as an affogato.
IN THE CASE THIS WEEK
Today's gelato and sorbet
The case changes with the season and with what the kitchen is making, so the live list of what is scooping right now is on our menu page. Any sorbet with "Cream" or "Crema" in its name contains dairy; every other sorbet is dairy-free.
HOW WE MAKE IT
Slow, small, and from scratch.
We churn in small batches throughout the day in our kitchen. The cream comes from a dairy farm two miles from the café. Our pistachio, hazelnut and chocolate are made with ingredients imported from Italy and France, which is why our pistachio is the color of the nut, not neon green. Fruit sorbets start with real fruit, and the only syrups we use are the ones we make in house.
Flavors rotate with the season and with what the kitchen is baking, which is why the case can look different from one week to the next. If a favorite is missing, ask. It usually comes back.
GELATO IS NOT ICE CREAM
What makes gelato different
Less fat, by design
In the United States, anything sold as ice cream must contain at least 10% milkfat by law. Gelato has no such rule. Ours is made with more milk and less cream, so it lands well under that mark and the flavor of the pistachio, the fruit or the chocolate comes through first.
Less air, more density
Ice cream is whipped fast and can be up to half air by volume. Gelato is churned slowly so far less air gets in. A cup of gelato is heavier and more intense than the same cup of ice cream.
Served warmer
Ice cream is held near 0 °F. Gelato is served warmer, closer to 10 to 15 °F, which is why it feels silky rather than icy the moment it hits the spoon, and why it melts on your tongue instead of coating it.
AFFOGATO, THE BORO WAY
Any flavor, drowned in espresso.
An affogato is a scoop of gelato with a double shot of hot Rival Bros espresso poured over the top. Vanilla and chocolate are almost always in the case and both make a classic affogato, but take a look at what we have today and pick whatever you like to pair with it. Made to order at the counter, and the best way to try two things at once.
Cups come in small, medium, large and pint. Open 7 AM to 8 PM daily, with 2x Boro Rewards points from 5 PM to 8 PM, which happens to be gelato hour.
Good to know
Can I get gelato delivered? Not through delivery, because it melts in transit. Everything else on the menu is available for pickup and delivery. Gelato and sorbet are for your visit, or for pickup by the pint.
Do you sell pints to take home? Yes. Small, medium, large and pint cups, packed at the counter. Ask what is in the case today.
Can I order gelato or sorbet for a party? Yes. We make larger quantities for events, gatherings and parties, for pickup. Send us a note through the contact form with the date, how many people and the flavors you have in mind, and we will follow up with a quote.
Which sorbets are dairy-free? All of them, except any sorbet with "Cream" or "Crema" in its name, which contains dairy. Gelato always contains milk and cream.
3549 SILVERSIDE RD, UNIT C · THE CONCORD, NORTH WILMINGTON
Come see what is in the case today.
Free parking out front and around the building. Outdoor seating. Dogs welcome on the patio. Open 7 AM to 8 PM every day.
