At the Lodge
The Gelato and Affogato Bar
Scoops, affogato, and pints to take back to your cabin, at the Keweenaw Mountain Lodge.
Bold, vibrant, and balanced flavors.
Keweenaw Gelato is made in small batches by Chef Wi at the Keweenaw Mountain Lodge with what this peninsula gives us each season: maple in spring, rhubarb in June, thimbleberries and sweet corn in late summer, squash and apples in fall. When a harvest ends, the flavor goes away until next year.
We make seasonal flavors only while the ingredient is fresh, and that includes vegetables. Chef Wi treats the garden like the orchard: sweet corn, beets, squash, carrots, rhubarb, and cucumber all make bold, balanced gelato and sorbetto. Year-round flavors are always on. The shaded month is when the Lodge is closed; it also closes November 16 to December 14.
Scoops, affogato, and pints to take back to your cabin, at the Keweenaw Mountain Lodge.
Our seasonal flavors in 16 oz pints, packed for the drive home. Year-round flavors also ship through our sister brand.
Learn how we balance a base and churn it, in hands-on weekend workshops held at the Lodge.
A scoop of gelato with a hot shot of espresso poured over it at the counter. The full menu and hours live on the Keweenaw Mountain Lodge website.
See the Affogato Bar page on the Keweenaw Mountain Lodge website
Bold, vibrant, and balanced flavors.
Every Keweenaw Gelato recipe is written by Chef Wi, Executive Chef of the Keweenaw Mountain Lodge. She developed her gelato and sorbetto recipes from scratch at Rollin' Gelato, the artisan gelato company she founded in 2016, and those three words were the promise Rollin' Gelato made to its customers. She brings the same promise to the Keweenaw.
Born and raised in Lebanon, Chef Wi has lived in Kuwait, South Africa, and all over the United States. She cooks with simple ingredients to show the true flavor of a dish, and she runs her kitchen to waste as little as possible.
Read more about Chef Wi on the Keweenaw Mountain Lodge website
Three words we hold every batch to before it goes in the case.
Each flavor tastes like what it is named for. We use a lot of the real ingredient (whole pistachios, dark chocolate, wild thimbleberries) and no artificial flavorings.
Seasonal fruit, vegetables, and herbs go in at their peak, so the color and the taste are bright. When a harvest ends, that flavor waits until next year.
Every recipe is weighed and balanced for sugar, fat, and solids, so it is smooth, scoops cleanly, and is never too sweet.
Every base is made from scratch in our kitchen, in small batches sized to what we will sell, to keep waste low.