Owner Marsha Trillo, an immigrant from Chihuahua, Mexico who trained in pastry and gelato in Italy, uses the word 'international' to describe the business.
Rows and rows of colorful paletas, gelato and ice cream greet customers at Heaven Creamery. From grasshopper-vanilla gelato to vegan activated-charcoal ice cream cones, the business is known for dishing up the unexpected.
One of her favorites, which was inspired by her Spanish in-laws, is dubbed sangria sorbet. It's made with zurracapote — red wine infused with fruits and aromatic spices.Trillo has also whipped up a gelato with a creative combination of spinach, kale, spirulina, avocado, banana and coconut milk. For all its variety, there are a few things you will not find at Heaven Creamery. The shop uses"no artificial colors, no artificial flavors, no refined white sugar and a low sugar content," Trillo notes. Instead, agave, honey and coconut sugars are used to add sweetness. There is also an entire section dedicated to vegan and gluten-free options, which includes eighteen flavors that are made using a fruit base along with coconut or oat milk.
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