• Bucket and Bay Craft Gelato Co. Gelato-Making Class {A Recap}

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    Some of the Hoboken Girl team was lucky enough to be invited to master gelato-makers Boris and Jen’s Jersey City shop, Bucket and Bay Craft Gelato Co., located at 150 Bay Street. There, we took a private gelato-making class and learned about the intricate process that goes into making gelato — and contrary to what you’d think, there’s a LOT that goes into making this creamy and absolutely scrumptious dessert. Here’s a little recap of our class:

    bucket-and-bay-gelato-jersey-city

    The Shop
    Upon arrival, we walked through the adorable shop — filled to the brim with yummy smells of gelato and coffee — and some Choc o Pain pastries. Boris and Jen Kavlakov, the owners, were there to greet us and sat us down to the lovely table {above — even though the ice cream in this photo came later!}.

    bucket-and-bay-owners

    The Class

    We started with some freshly brewed loose teas {available at the shop} as well as some freshly-baked bread and topped with fresh ricotta. Who knew how delicious that would be?! Then, we were able to sample some cheeses while Boris and Jen shared about their quest to gelato-making, and you could see the true passion this husband-and-wife team have for making this sweet treat.

    Gelato v. Ice Cream

    While we’re on the subject of gelato, it’s VERY important to note {as Boris and Jen reminded us that ice cream and gelato are very different indeed}. Here’s the difference:
    When making gelato, you use more milk than cream {at Bucket and Bay they use 100% organic, grass-fed milk from Oasis at Bird-in-Hand farmers’ cooperative}, which is more nutrient-dense and has a higher butterfat content with a uniquely clean, fresh taste {and costs over $12 a gallon!}.

    PS: Since gelato uses more milk than cream, it doesn’t have nearly as much fat {major WIN}.

    The Churning

    While we didn’t do all of the steps in the gelato-making process, we did get a chance to churn! Everyone in the class {who wanted to got a chance}.

    churning-gelato-bucket-and-bay

    ^Christina, pouring the milky chocolate in to start the churning process

    gelato-churning

    ^More gelato churning by Hoboken Girl’s Editor Jen

    The Best Part: TASTE TESTING!

    Think of it like sampling a flight of beer or wine — except ice cream. What dreams are made of, clearly.

    gelato-jersey-city

    Because each gelato flavor was created with a different whiskey flavor {they have other flavors, but this was the “fun” way to taste test — with a variety of alcohol-infused flavors of course}. We went from left to right, sampling the sweets. So much fun!

    hoboken-girl-team-bucket-and-bay-gelato

    ^some of the HG team, with our spoons!

    After our class, the gelato sampling didn’t stop there. We got to try some of Bucket & Bay’s signature gelato flavors such as Purple Sticky Rice, Rose Latte, Deep Dark Chocolate and Black Label Vanilla with Johnnie Walker Black Label — all absolutely delicious. It’s amazing to actually taste the difference knowing the care and organic, real ingredients that go into creating each small batch.

    About the Owners

    bucket-and-bay-owners

    Jen and Boris, both graduates of the Thunderbird School of Global Management in Glendale, AZ, met at an alumni event in Chicago. Each held executive positions before eventually following a path to food. After 17 years in finance, Jen found herself looking for a more creative outlet that involved her passion for food and healthy cooking. When she started making gelato at home for their two daughters, the result reminded her of her grandfather Poppy’s homemade ice cream, triggering a desire to learn more. She took courses at the Institute of Culinary Education in Manhattan {as well as any gelato and ice cream class she could find}. Boris, a marketing executive, jumped at the chance to launch a new business with his wife and Bucket & Bay Craft Gelato Co. was born.

    And get this: Bucket & Bay offers a Chocolate-Hazelnut Gelato Cakewich, a gelato cake served between chocolate cookies for DIY gelato-cookie sandwiches. Major #noms, especially for ice cream sandwich lovers.

    Just an FYI: the Jersey City shop opens weekdays at 7am {coffee and gelato, perfect way to start the AM} and weekends at 9am until 10pm Sunday through Thursday — and 11pm on Fridays and Saturdays in season.

    Such a fun {and tasty} way to spend a summer evening. And the best part? This isn’t a one-time deal — Boris & Jen are starting to offer more classes at the shop, so make sure to inquire within!

    Have you been to Bucket & Bay Gelato Co.? What did you think?

     


    Written by:

    Jen is the founder and Editor-in-Chief of Hoboken Girl. She started the site to discover and share the wealth of things happening in Hudson County. Her roots in the area extend to her maternal grandparents, who owned two textile factories in Weehawken and North Bergen. When not planning the next Hoboken Girl event/volunteer project or editing her life away, she can usually be found shopping at local boutiques, eating an Insta-worthy meal, walking her French bulldog + rescue pup, or watching the latest murder doc on Netflix with her husband.


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