Rose Magazine writer Stacey Wang visited Carmela Ice Cream several times for our story on the Pasadena artisan creamery. Here’s a video of one of those visits with owner and flavor developer Jessica Mortarotti.
From our summer dining issue, here’s a round-up by Emma Gallegos of the area’s best chilly treats — now with extra photographic goodness:
- BULGARINI GELATO
Leo Bulgarini ships the high-quality ingredients for his gelatos all the way from Italy if he has to, but it’s all made on site in Altadena and offered up with these irresistible words: “Try this, I just made it this morning.” Some of the flavors are straight-up delicious — fruit sorbets and granita flavored with the real melon, citrus and pineapples, a hazelnut gelato that’s more nutty than nutella. Some of the flavors are strangely delicious, like the goat cheese with chocolate nibs: creamy, slightly sweet and then there are these little flecks of hardened goat cheese and bitter chocolate. How about yogurt with celtic salt or olive oil? It’s just pazzo enough to work. 749 East Altadena Drive, Altadena, (626) 791-6174, bulgarinigelato.com
We discovered this weekend that La Mich Paleteria in Duarte has closed down. A large for-lease sign now hangs in the window of the darkened store. (The file photo above is of Monica Ulloa, who was co-owner of La Mich with Annette Duran.)
On Yelp, some users started bemoaning the loss back in mid-March.
The store’s main phone line has been disconnected.
Staff writer Emma Gallegos had this to say of La Mich in her round-up of frozen dessert favorites in April 2009:
La Mich Paleteria’s ice cream is eyes-rolling-back-in-your-head good. It’s cursing-for-joy good. … File this one under “strip mall epiphanies.”
The ice cream comes in unassuming pastels — like espresso in a cappuccino, the rich color of real fruits and intense flavors is drowned out in cream. The flavor mamey was a winner, a customer favorite made from a mild Mexican fruit that tastes like papaya and was flecked with small bits of fruit.
… The Mexican caramel, cajeta, was rich, not too sweet and there was a hint of salt — the way caramel should be.
I’ve tried two flavors, and I live in agony, knowing that there are so many more Mexican-inspired flavors I haven’t tried, like the sorbets or the paletas that you can dip in toppings like nuts or chocolate.
We like the suggestion of one Facebook user who posted recently on the La Mich fan page: “Any hope you’ll break out a ‘La Mich’ Food Truck and join the others on the road?”
For now, all we have left to drool over is this picture: