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Aug 8, 2006 06:08 PM

Bulgarini gelato in pasadena, only open on weekends?

also, how much are scoops here? and can you get by the pint? it sounds really great from the jgold article.

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  1. wrote a mini-review the other night on these guys.

    this is the real thing!

    only open fri, sat, sun 11-6pm.

    not only do they sell pints, they package them in a styrofoam container to keep it chilly.

    i counting the days to friday.

    1. one last quetsion, what's the price on scoops and do you have to pay admission to the museum to get in taste the gelato? thanks again.

      i did read that j gold review and immediately wanted to try except for the fact that now i know it's only open on weekends and it's also all the way in pasadener.

      1 Reply
      1. re: kevin

        i roughly recall paying $3.50 for a small and $13.50 for a pint. not cheap, but i don't think they're getting rich off of mark-up either.

        you don't need to pay admission for the museum and parking on the street is pretty easy. they also pull a mean shot of espresso.

        it's worth the trip to pasa-dena.

        had some gelato last night at doner spitz and swork...very average and il cono the day before...less than average.

      2. I have heard they are going to start opening on Wednesdays soon but I am not sure when.
        I have also heard they are looking for their own place.

        1. Is this place still open or is this just a summer thing? I'm thinking of doing an Ice cream/gelato crawl this weekend.

          1. still open, and his texture is getting better and better.

            bulgarini, pazzo and scoops (last two are really ice cream) are the only three gelato/ice cream joints i know of producing from scratch. i've been on a gelato crawl since may in italy which spilled over to l.a. when i returned home.

            not open on wednesday as mentioned above.

            hours both at the museum and the movie theater posted here (linked in case of changes):


            also, an article from the pasadena star news which explains his process better than any other article i know of:


            went to the movie theater on sunday for a fix. interesting. he wouldn't sell the chocolate to someone because he said, "it's done. too old. it's no good."

            i think he's the only guy doing real or authentic gelato in all of l.a./oc.

            enjoy and please report back.