WHAT BEGAN AS A PERSONAL CHALLENGE TURNED INTO SOMETHING BIGGER- A FUSION OF MODERN TECHNIQUES, GLOBAL INSPIRATION, AND A COMMITMENT TO BREAKING THE MOLD (LITERALLY).
We started as a kitchen experiment—one fueled by curiosity, a relentless sweet tooth, and a mission to make dairy-free treats that didn’t compromise on flavor or texture. In 2019, I set out to recreate the creamy richness of traditional gelato using whole, fresh ingredients. But achieving that velvety texture without dairy? Not so easy. Instead of giving up, I reimagined the process and froze my mixture into pops, creating something refreshingly different.
FROM EXPERIMENT
TO INNOVATION
At Sorbae, every flavor tells a story. Our recipes are inspired by nostalgic flavors from around the world, blending cultural traditions with modern creativity. Rooted in my Brazilian heritage, our menu celebrates flavors like Creamy Guava and Sweet Corn, which reflect beloved Latin American and Asian treats. Hibiscus adds a touch of African influence, and our Bae Bun—a warm vegan brioche filled with dairy-free ice cream—draws from an Italian classic.
