Gelataria Naia started crafting original, unique, and always delicious gelato in 2002 in a little shop on Shattuck Avenue in Berkeley—soon opening stores in San Francisco and Walnut Creek. Now you can get their gelato and sorbetto in stores!

Their ingredients are almost exclusively grown or made in Northern California. For Gelataria Naia, local isn’t just a marketing gimmick. they work directly with people who also craft their own product. Lance and Dave at St George Spirits taught them how to better incorporate alcohol into gelato. Brad at TCHO Chocolate taught them about source ingredients. Michael Recchiuti encouraged creativity. James at Blue Bottle inspired them to create a new process for making coffee gelato and ice cream. Tom and Mike at Semifreddi’s gave them confidence in our business. And the list of local partners continues to grow.

Flavors that we have in the store include:

Recchiuti Burnt Caramel
Michael Recchiuti of San Francisco, CA has crafted the City’s favorite confections since 1997. A departure from overdone salted caramel, Michael roasts an intense smoky caramel at 390°F just for this gelato, which is churned with brown butter for counterpoint.

Madagascar Vanilla
This gelato is anything but “plain” vanilla. Naia crafts gelato with an abundance of full-bodied rich vanilla from the Madagascar Bourbon Isles to capture the orchid fruit’s finest flavor notes: floral, creamy … and pure sunshine.

Guittard Dark Chocolate Sorbetto
Guittard Chocolate of Burlingame, CA has crafted rich and classic chocolate for over 140 years. One of our most popular flavors, Guittard Dark Chocolate sorbetto is pure and true dark chocolate and churned without any dairy for chocolate lovers, vegan or otherwise.

Pistachio
Pistachio is the gold standard of any good gelato. Cheaper brands may throw green dye and almond extract together to cut with real pistachio nuts. By contrast, theirs is crafted with locally-grown, freshly-roasted pistachios from Fiddyment Farms of Lincoln, CA.