Small-batch, handcrafted gelato made fresh every morning. No shortcuts, no artificial colors, no compromises. Just real ingredients and the patience to do it right.
What We Offer
We rotate our lineup seasonally, but our core flavors are available year-round. Every batch is churned in small quantities for the creamiest, most intense taste possible.
Deep, complex, and unapologetically rich. Made with 70% dark cacao from a single estate.
Bay Area strawberries meet a touch of aged balsamic. Sweet, tart, and surprisingly balanced.
Real Bronte pistachios, stone-ground and slow-churned. Earthy, buttery, and deeply nutty.
Whole vanilla beans, hand-scraped. The kind of vanilla that makes you slow down.
Alphonso mangoes blended with coconut cream. Dairy-free, intensely fruity, refreshingly smooth.
Local wildflower honey infused with culinary lavender. Calm in a cup.
Our full lineup changes with the seasons. Call ahead to check what's available today.
(415) 895-2256
Our Story
Gelati Pop was born from a simple frustration: eating something labeled "gelato" that tasted like ice cream with food coloring. We knew there had to be a better way.
So we went back to the basics — milk, cream, sugar, and real ingredients you can pronounce. We churn in small batches, age our bases overnight, and never stabilize with gums or emulsifiers. The result is denser, creamier, and more flavorful than anything you'll find in a pre-packaged tub.
Every flavor on our board is something we'd serve our family. If it doesn't meet that bar, it doesn't make the menu.
How It Works
Every batch goes through the same careful process. It takes time, but that's the difference between good gelato and great gelato.
We buy the best ingredients we can find — real vanilla beans, single-origin cacao, fresh fruit from Bay Area growers. If it's not worth using, it's not on our list.
Our bases rest overnight in the fridge. This isn't optional — it's what lets flavors fully develop and gives gelato its signature dense, silky texture.
Small-batch churning keeps air content low and flavor intensity high. We serve within hours of finishing — never from a freezer sitting for days.
Find Us
Stop settling for frozen dessert that calls itself gelato. Come taste the difference real ingredients and real patience make.
