Bucket & Bay
150 Bay St
Bucket & Bay follows a slow-cook, 7-step process to create some of the most complex and elegant gelato flavors.
The flavors change, inspired by the work of local farmers, global travels, and a taste for adventure. In their lab in Jersey City, they infuse the best milk (100% grass-fed, supplied directly from a local Amish farm) with house-roasted nuts, hand picked herbs, and seasonal fruits.
"We connected with Oasis at Bird-in-Hand, an Amish farmers’ cooperative in Pennsylvania two hours away from the store that produces 100% grass-fed, organic milk from heritage breeds"
Grass fed milk has a higher butterfat content (4 - 4.5%) than commercial 3.5% milk, meaning it has more Omega-3 fatty acids as well as Vitamins A and D, which aid in the assimilation of calcium and protein. Pasteurized at low heat, the milk retains more of its good cultures as well.
A gelato buffet at Bucket & Bay
Twelve rotating flavors are on offer, including signature flavors: Rose Latte, Deep Dark Chocolate, Mint Chip (the owner's mother’s favorite), Bucket & Bay Vanilla (the owner's father’s favorite) and Black Label Vanilla. Creative, seasonal favorites rotate frequently, including Purple Sticky Rice with lemongrass, Red Eye made with cold brew coffee and espresso, Salad extra virgin olive oil gelato with a swirl of arugula, and Shavasana blueberry lavender gelato.
TWO BLOCKS FROM THE GROVE ST PATH STATION
For the full experience, check out their hands-on classes (for kids and adults) where you can learn to make gourmet gelato from scratch.
As a reward for your hard work, treat yourself to one of their spirit-infused flavors like like Black Label Vanilla with Johnnie Walker Black Label, Fernet Branca, Dark & Stormy with Gosling’s Rum, Painkiller (vegan), Strawberry Port, or Bourbon Peach.