About
US
Long story short
After several years at an Argentine style gelateria, Federico opened Buenos Aires Gelato in 2007 where he perfected his own take on his favorite flavors, and started creating small batch flavors that were sold at local farmers markets. The word spread and the business grew, Buenos Aires Gourmet began selling to local restaurants and hotels.
In 2009, Lush opened its first shop on Piedmont Avenue, and the following year, a second location was opened in Berkeley’s Gourmet Ghetto. Lush opened its first San Francisco location in 2014, and moved all production to the Polk Street store. Lush is the first facility licensed by the State of California to make gelato from scratch in the City and County of San Francisco, and we are happily settling into our new home and love making our gelato here.
In 2020 Lush decided to refocus the business and moved the production facility to North Beach.
We strive to source our ingredients locally whenever possible. These are some of our local ingredient purveyors:
Yerena Farm, Watsonville, CA
Happy Boy Farms, Watsonville, CA
Kaki Farm, Gridley, CA
Frog Hollow Farm, Brentwood, CA
McEvoy Ranch, Petaluma, CA
Happy Quail Farm, Palo Alto, CA
Twin Girls Farm, Dinuba, CA
Bellwether Farms, Petaluma, CA
Cowgirl Creamery, Petaluma, CA
Strauss Creamery, Marshall, CA
Marshalls Honey Farm, American Canyon, CA Catalan Farm, Hollister, CA
Riverdog Farm, Guinda, CA
Billy Bob Orchards, Watsonville, CA
Bee Healthy Honey, Oakland, CA
Full Belly Farm, Guinda, CA
Amphora Nueva, Berkeley, CA
Process
We make our gelato fresh daily. So it has a very smooth texture. The fresher the ice cream the smaller the ice crystals in it, and the smoother the texture
We spend a great deal of time in our test kitchen experimenting with fun new flavors
