The artisanal gelateria, known for its handcrafted gelato made fresh daily, has submitted plans to the San Diego Department of Environmental Health and Quality, signaling a potential opening before the end of 2025, though an exact date remains pending as the submission is under review. The San Diego shop would be the company's 15th U.S. location.
Founded in 2011 by Milanese brothers Edoardo and Luigi Tonolli, Bacio di Latte - meaning "kiss of milk" in Italian - began with a mission to share authentic Italian gelato with the world. The brothers traveled across Italy to master traditional recipes, sourcing premium ingredients like Sicilian pistachios, Piedmont hazelnuts, and Belgian chocolate.
Their first shop opened in São Paulo, Brazil, and today, Bacio di Latte is the world’s largest artisanal gelato chain, with over 190 locations globally, including more than 175 in Brazil. The company entered the U.S. market in 2017 with its first store at Westfield Century City in Los Angeles, followed by a 2018 opening at Fashion Island in Newport Beach, its first Southern California location outside LA.
The La Jolla shop will offer a menu of over 22 flavors, from classics like Pistacchio, Giandujotto (hazelnut and chocolate), and Cioccolato Belga to seasonal specialties such as Strawberry & Cream and Tiramisù di Pistacchio. Vegan and dairy-free options, including Pistacchio Vegano, Fragola (strawberry sorbet), and Limone (lemon sorbet), will also be available, ensuring inclusivity for all dessert lovers. Gelato will be served in pints, cups, and cones, with signature "Ciocchino" offerings featuring hazelnut spread-coated waffle cones and bowls. Guests can also indulge in affogatos, milkshakes, and crepes, all made with organic milk and cream from Clover family farms in Sonoma County, paired with locally sourced fruits from California farms like the Tamai Family Farm.
The La Jolla shop will offer a menu of over 22 flavors, from classics like Pistacchio, Giandujotto (hazelnut and chocolate), and Cioccolato Belga to seasonal specialties such as Strawberry & Cream and Tiramisù di Pistacchio. Vegan and dairy-free options, including Pistacchio Vegano, Fragola (strawberry sorbet), and Limone (lemon sorbet), will also be available, ensuring inclusivity for all dessert lovers. Gelato will be served in pints, cups, and cones, with signature "Ciocchino" offerings featuring hazelnut spread-coated waffle cones and bowls. Guests can also indulge in affogatos, milkshakes, and crepes, all made with organic milk and cream from Clover family farms in Sonoma County, paired with locally sourced fruits from California farms like the Tamai Family Farm.
The Shops at La Jolla Village, anchored by Whole Foods and Nordstrom Rack, is a bustling retail hub in the heart of La Jolla. Bacio di Latte's sleek, Italian country kitchen-inspired design - featuring hand-glazed tiles, exposed wood beams, and a signature white palette - will complement the center’s vibrant atmosphere. The gelateria’s ambiance, complete with curated playlists ranging from Dean Martin in the morning to tango electronica in the evening, aims to create a welcoming space.
This opening marks a significant step in Bacio di Latte’s Southern California expansion. Since its U.S. debut, the brand has grown to include locations in Brentwood, Larchmont Village, and Irvine’s Spectrum Center, with recent openings in Rancho Cucamonga and Marina del Rey. Additional stores are slated for Westlake Village, Pasadena, Santa Monica, and Woodland Hills' Topanga Village.
This opening marks a significant step in Bacio di Latte’s Southern California expansion. Since its U.S. debut, the brand has grown to include locations in Brentwood, Larchmont Village, and Irvine’s Spectrum Center, with recent openings in Rancho Cucamonga and Marina del Rey. Additional stores are slated for Westlake Village, Pasadena, Santa Monica, and Woodland Hills' Topanga Village.
Bacio di Latte is anticipated to open by year's end at 8867 Villa La Jolla Drive in San Diego's La Jolla. For more information, visit baciodilatte.us.
Originally published on April 9, 2025. Information first reported by Joey Reams of What Now.