Known for both its traditional and untraditional gelato flavors, Bobboi gelato is inspired by California yet rooted in the timeless gelato techniques of Italy. Its flavors are made from local, seasonal ingredients and the menu rotates constantly to reflect what’s available and in season. One of the shop’s signatures is the style of gelato case that the gelato is stored in.
To maintain the exact temperature and freshness, Bobboi uses a case that hides the gelato away rather than showcases it as most shops do, resulting in the perfect texture every time. Artisanal versions of expected classic flavors are available, including pistachio, stracciatella and dark chocolate sorbet, but it’s the unexpected Bobboi signatures that stand out, from Matchatella (Japanese matcha tea and chocolate shards) to Rosehoney (organic honey and Lebanese rosewater). In addition to its own signature flavors, Bobboi also works with local chefs to create chef-driven collaboration flavors that will be on the menu at its locations and often find their way onto the menus of its collaborators.
Bobboi is a singular expression of Italy’s most beloved and well-known frozen treat. Behind the gelato flavors is Monica Maccioni, gelato chef.
Monica works with her staff to create gelato that’s true to their native Italy yet reflects what they love most about their new home of California: the bounty of seasonal ingredients.