An array of classic & creative gelato flavors & toppings in a bright, family-friendly setting.
4.8 – 867 reviews $ • Ice cream shop
Menu
| Current Menu | |
| Signature Gelato Flavors | |
| Dulce de Leche & Sea Salt We blend South America’s famous Dulce de Leche with all-natural, un-refined Pacific Ocean flake sea salt. We craft our own Dulce de Leche from rich Eberhard’s milk and cream and pure cane sugar simmered down for nine hours. A masterful sweet and salty balance that is a best seller. |
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| Stracciatella Stracciatell in Italian basically means “rag” or “shred”, which seems a bit odd to call a flavor of gelato. However, this is Europe’s most popular flavor of gelato. It’s similar to our American chocolate chip ice cream, but we layer in a smooth drizzle of Theo 70% dark chocolate and then break up the chocolate with long sweeping motions to create a less chunky and more evenly distributed, delicate chocolate crunch. A flavor to satisfy everyone! |
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| Salted Chocolate Another Bonta favorite. Not to worry, it’s not “salty”, but just hinted with a bit of pacific ocean flake sea salt to enhance the chocolate flavor. We use high quality Callebaut Cacao Barry Extra Brute cocoa powder, which is luminous and has a dark red color. We use nearly twice as much cocoa powder as your standard American ice cream and you will taste the difference. |
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| Peanut Butter & Theo Chocolate Fudge Rich and creamy all-natural peanut butter yields to swirls of smooth chocolate goodness. We create our fudge in-house by melting down 70% dark Theo chocolate bars. Theo Chocolate, based in Seattle, was the nation’s first organic, fair trade, bean to bar chocolate factory. They are changing the definition of “quality” by uniting creative excellence that results in deliciously award-winning chocolate with an unwavering commitment to changing the way the cocoa industry conducts business. |
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| Vanilla Bourbon Pecan This is the real deal – Bend’s own C.W. Irwin straight bourbon from Oregon Spirit Distillers, which has been aged for three years in a medium char, new american oak barrel. The good stuff is blended with 100% pure Madagascar bourbon vanilla and layered with hand roasted, salted and buttered pecans from the Schermer Farm in Georgia. |
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| Salted Vanilla A simple perfection. We think you will taste the difference in our vanilla where perfectly blend milk, cream, sugar and Madagascar Bourbon vanilla into a flavor you won’t forget. Perfect with cake or pies or simply on a spoon. |
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| Vanilla & Hazelnut Fudge The quintessential Italian flavor with an Oregon spin. Or maybe, it’s the other way around? Either way, you can’t go wrong with this flavor. We purchase our hazelnuts direct from Oregon growers in the Willamette Valley and then we stone grind them down to a smooth, creamy paste that we blend with Theo 70% dark chocolate for our housemade fudge. That fudge is then layered into a smooth and creamy salty vanilla. |
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| Tumalo Lavender & Honey We soak pure lavender buds from Gordon and Judy Knights Tumalo Lavender Farm in potato vodka to create our own lavender extract. We then fold in raw and unfiltered northwest clover honey, which adds the sweetness. The perfect blend of floral citrus taste. You may be surprised to find out that this flavor may just become you new favorite. |
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| Turkish Coffee Our Thump Espresso gelato, where we blend straight shots of Storm King espresso pulled from our neighbor across the street at Thump Genuine Coffee. We then fold in ground cardamom spice. |
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| Brownies + Coffee We blend straight shots of Storm King espresso pulled from our neighbor across the street at Thump Genuine Coffee. We then fold in flourless house-made brownies for a gooey, chunky goodness. Gluten Free. |
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| Roasted Strawberry and Honey We hand roast northwest sun-ripened strawberries in balsamic to bring out the flavor and reduce the water for the ultimate strawberry flavor. We then fold in northwest clover honey for sweetness. Creamy and smooth. |
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| Seasonal Flavors | |
| Peanut Butter + Jelly Peanut Butter with Jelly swirled in? Back to school anyone? Sorry mom, this might be better than your sandwich. |
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| Seely Mint Chip A true favorite here at Bonta. Locally pressed mint oil from Seely Farms blended in and then dotted with our stracciatella. |
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| Root Beer Our sweet cream base with natural root beer flavor! Its the best summer treat out there! |
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| Honey Lemon Rosemary Honey and lemon blended on our sweet cream base, perfect bright and sweet with rosemary on the tip of your tongue for the refreshing taste! |
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| Sorbettos (Dairy Free/Vegan) | |
| Chocolate Coconut East meets west in this non-dairy “sorbetto”. Rich and smooth organic coconut milk from Thailand is paired with Callebaut Extra Brute cocoa powder for a rich and ultra creamy vegan treat. |
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| Strawberry Coconut NW strawberries blended into a coconut milk base, for a tart and sweet vegan option. Vegan. |
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| Lemon Sorbetto Sun ripened fresh lemon juice creates a sweet and zesty non-dairy treat. The perfect blend of tart and delicate flavor that will leave you wanting more. Perfect on that hot summer day. Vegan. |
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| Peach Raspberry Sorbetto Local Peaches + Local Raspberries = The Best End Of Summer Treat. Vegan. |
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| Our Promise to You | |
| Artisan A fancy, overused word, but simply put, it means handcrafted (everyday!) using traditional and “slow food” techniques. That’s us. |
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| Organic/Fair Trade When possible, we use organic and free trade ingredients, such as our chocolate and sugar. Both are 100% certified organic and fair trade. We appreciate the fact that our growers are paid directly for the sustainable products they produce. |
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| Natural Our ice cream is all natural with no artificial additives. If we can’t pronounce it, it doesn’t go into our ice cream. We apologize in advance if you really enjoy eating propylene glycol monostearate, carboxymethycellulose, and polysorbate 80. |
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| Ingredients We’re strict. Our attention to quality raw ingredients is what sets us apart. For those raw ingredients that do not grow well in the great nw, we seek out the best natural ingredients that can be found. You may not have heard of theo organic fair-trade chocolates in Seattle, but we have and that’s good for you and the world. |
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| Colorings We don’t feel it necessary to add artificial colors to our ice cream. This means that our pistachio is a bit brown in color. We promise it tastes much better than its neon green cousin and most likely it’s better for your body, too. |
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| Hfcs We’re fond of corn on the cob on a hot summer day, but we don’t think corn should be in our ice cream. Isn’t it already in almost everything else we eat? We use real organic cane sugar, not high fructose corn syrup (hfcs). It costs more, but it tastes better. |
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| Overrun We all know air is good, but it doesn’t make for dense, creamy gelato. We don’t pump heaps of air into our mix. Bad for profit margins, but good for your mouth. |
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| Fat Butterfat = fat & calories. We can’t speak for you, but we have no inspirations to make the world sumo tour. Our gelato has on average 10% less butterfat than your typical us ice cream, which uses cream as its primary ingredient. A bit more on fat. Fat tastes good, but it also hides flavor. Less fat coating your tongue, means more flavor for you to indulge in. |
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| Local At this point, we don’t have too many mango or pineapple trees sprouting in bend, Oregon, but we do have tasty berries, mint, apples, pears, and milk and cream up here in the nw. And doesn’t fresh and local taste best? Especially, when the primary ingredient comes from our own award winning eberhard’s dairy who provides us with our rbst free hormone free milk and cream. |
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| Environment We love the world. Most everything we use comes from the natural world, including our cups and spoons. Our clear pint containers can be reused for food storage or to organize your paperclips. We support it, it supports us. |
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Contact Bontà Natural Artisan Gelato
Address: 920 NW Bond St #108, Bend, OR 97703
Phone: (541) 306-6606
Website: https://bontagelato.com/
Hours
| Saturday | 11AM–10PM |
| Sunday | 11AM–10PM |
| Monday | 11AM–10PM |
| Tuesday | 11AM–10PM |
| Wednesday | 11AM–10PM |
| Thursday | 11AM–10PM |
| Friday | 11AM–10PM |
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