The kitchen focuses on gelato production rooted in Sicily's approach to the craft, where the emphasis falls on texture, ingredient quality restraint in sweetness rather than volumetric overrun. The storefront serves the neighbourhood's long-established Italian diaspora and walkable retail corridor on Bloor, positioning itself as a daytime and dessert-occasion destination. The affogato, espresso poured over gelato at the counter, anchors the menu and delivers the kitchen's sensibility in a single order: the gelato must hold its integrity under heat the coffee must be properly extracted to avoid overwhelming the gelato's delicate structure. · No website yet.