Sicilian Pistachio
$5.00Bronte-style pistachio paste, hint of rosewater, no colouring. Earthy, sweet, deeply nutty.
ClassicFan faveGF
The People Behind the Scoop
Churned from Scratch, Every Morning
Maya spent two years in Bologna learning the craft of artigianale gelato before opening Scooped's first window in South Congress in 2018 — a 90-square-foot walk-up with a hand-painted sign and a three-flavour menu.
The philosophy has never changed: local dairy, seasonal fruit, zero shortcuts. Every batch is churned fresh in the morning, and when it's gone, it's gone.
Austin embraced it. Within six months there were queues around the block. Today there are three locations — but the recipes, the portions, and the obsession are identical to that first summer.
Maya Solano
Founder & Head Gelato Maker
2018
Opened
28–36
Flavours per week
7
Farms we source from
3
Locations
How we make it
- Local dairy from Texas Hill Country farms
- Seasonal fruit — never frozen concentrate
- No artificial colours or stabilisers
- Every batch labelled with its churn date
- If it's not perfect, we don't serve it
