Batch Glacier

Opened in June, just a few minutes before the official start of summer, Batch Glacier is the kind of place that wasted no time getting off the ground.

Hadrien, the owner of Batch, had originally ordered all the equipment needed to start making artisanal ice cream at Batch itself. But once he realized the logistics would require a space of its own, it took barely a month for him to get the keys to Batch Glacier, quite literally right across the street.

The place came together incredibly quickly. And what’s great is that customers didn’t have to wait for Batch Glacier to find its footing before things were already done right. There are around 15 flavors: 11 classics that will stay on the menu year-round, like pistachio, hazelnut, stracciatella and chocolate, plus 5 to 6 seasonal or just-for-now flavors, like rhubarb when they first opened and, very soon, cookie dough.

Because that’s what’s so great about this place: the technique and quality ingredients that have rightly earned Italian gelato its reputation are absolutely there. But on top of that, Hadrien wants to bring in a little something more American, aka “ice cream with stuff in it,” à la Ben & Jerry’s, but done properly. We can’t wait to see the cookie dough hit the menu, but even more so the ice cream made with milk infused with corn flakes, packed with caramelized corn flake pieces.

As for the price, it’s €6.50 for two scoops, which isn’t exactly nothing, but it’s a treat we’re more than happy to splurge on because it’s just that good. Especially with the olive oil and fleur de sel topping (+€1, yes, really), which somehow makes the whole thing feel like dessert at a restaurant.