Our story
It started because the dessert was never good enough
BATCH opened on Chaussee de Waterloo in November 2023 as an all-day brasserie. Coffee in the morning, dinner at night, and a dessert list that kept running into the same wall. Good ice cream is hard to buy. Almost everything on the market arrives as a powder or a paste with a flavor already decided by someone else.
So we bought a machine and learned to make it. Then the space at 97 rue des Melezes came up, fifty meters down the street, and the sensible thing to do with an ice cream habit that had gotten out of hand was to open a counter.
The method
What we actually do differently
Everything is pasteurized in our own atelier and churned in small batches, most of it the same week it is sold. Ice creams are built on whole milk and cream. Nothing is reconstituted.
Sorbets are built on whole fruit. We blend strawberries and raspberries skin and all and we do not strain them, which is unusual and is the reason the color and the acidity survive. The apricot carries a thread of olive oil through it because it makes the fruit taste more like itself.
The pistachio is pure Bronte DOP paste and the hazelnut is pure Piemonte IGP. Both are expensive and both are the whole point. If a flavor cannot be made from the thing it is named after, we do not put it in the case.
Ingredients
Where it comes from
- Pistachio
- Bronte DOP, Sicily. Pure paste, nothing added.
- Hazelnut
- Piemonte IGP. Roasted deep, ground to paste.
- Fruit
- Fresh in season, and La Fruitiere du Val Evel purees out of it.
- Dairy
- Whole milk and cream, pasteurized here rather than bought stabilized.
Join us
We are usually hiring
The counter and the atelier both take people who care about the detail.