Black Dog recipes combine respect to the artisanal gelato-making process with modern, intriguing flavors you won’t find anywhere else. We make a Northern style base, known for being the creamiest, richest, and tastiest. And start every morning with the simplest ingredients: milk, cream, sugar, and eggs. Then, we get a little bit extra: our milk is sourced locally, our nut spreads are always homemade, we feature seasonal fruit and the highest quality chocolate, and we’re committed to being one of the very few licensed pasteurizing facilities in the area. Day in and day out, we only make what we need; when we sell out, we close. Which sounds like a lot just to make gelato. But what can we say? We love this stuff. And we know you will, too.
Black Dog is named after a dog, and inspired by a true love for gelato.
Of course, there’s more to that story. In 2007, Jessica Oloroso, a Chicago native, left her post as Pastry Chef at Stephanie Izard’s Scylla. Armed with tons of inspiration from the t