What a sweet year it has been. 2019 was one of our busiest yet with the expansion of our dessert emporium into the chocolate world! Transitioning from purely an ice cream shop to adding a chocolatier and confectionary, new opportunities have presented themselves as we’ve navigated the expansion. And, as you may have noticed, we added new flavors to our gelato lineup that help us cater to a wider range of dietary needs.
Our confectionary officially started a little over a year ago. And with any new venture, we sought out new perspectives in the form of a passionate chocolate expert to join our staff. With experience ranging from a degree in Baking & Pastry Arts to professional experience in Italy learning hands-on the intricacies of chocolate making, our resident chocolatier, Toni, has helped make the transition into confections seamless.
Staying true to our mission of crafting natural, scratch-made treats, we’ve worked diligently at creating a range of confections and bonbons free of artificial colorants and flavorings, all made in-house with intentionally-sourced ingredients, not just the convenient ones ordered en masse from a large food distributor. We have spent many months procuring and testing naturally derived cocoa butter colorants for air brush decoration, something that almost no other chocolatier is doing. But we don’t stop there. In almost all cases we are not using flavorings but rather the actual ingredients or whole extractions to present flavor. We believe you should taste only the purest form of the flavor rather than taking the easy route of using a laboratory’s flavoring that makes your brain think you are tasting that flavor. This is more of a challenge due to sourcing and consistency, but it’s the right thing to do because:
We make food with food.
Having two complimentary but distinctly different aspects of our company allows our team to work in synergy with each other but also hones each other’s craft — as iron sharpens iron. Working in this capacity has allowed us to unfold an improved version of ourselves with a more clear vision of our company:
Let’s change the way we treat ourselves and others.
Maintaining excellence with essentially two businesses has made us into one even stronger, more creatively ambitious dessert destination.
Nearing the end of 2019, we introduced our newest line of frozen treats – our Low Net Carb vegan gelato. In an effort to offer worthy treats to every body, we tackled the issue of creating gelato flavors with not only extremely low amounts of sugar, but also low net carb counts. Not wanting to sacrifice flavor or quality, our team worked tirelessly to come up with 4 base flavors containing a naturally low 2-4 grams of net carbs per serving. Additionally, each flavor is gluten-free, dairy-free, plant based, and non-GMO. For those with Keto or low carb diets, diabetics, or those simply trying to cut down on sugar consumption, this new flavor lineup brings options you never have to feel guilty about.
To sum up 2019, we’ve seen incredible growth, new opportunities, and menu refinement and expansion across the board. We listened hard to what you, our ever-loyal patrons, wanted to see more of moving forward, and we’ve tried our best to continue reshaping our company to one that is increasingly accessible and ultimately more mouth-wateringly delicious for all.
From all of us at Love’s, thank you. Looking to the future, 2020 is shaping up to be our best year yet, and we can’t wait to keep serving up worthy treats for every body.
Stay sweet!
Love’s Production Crew