We borrow from traditional Italian and French patisserie craftsmanship and from the plates of contemporary fine dining. A flavor here is built like a dessert: a base, a texture, a counterpoint, then churned dense and cold so nothing gets lost in air.
That stubbornness became a habit: constantly experimenting, refining, and re-refining to make good things better, or to pull the maximum flavor out of a single ingredient. It also became, somewhat to our surprise, one of the most talked-about ice cream counters in Germany.
Around seventy recipes rotate through our kitchen; about twenty are in the counter on any given day, always including vegan sorbets that concede nothing.
