ONDA & Gelato by James – NEW

#171 – Hojicha’s Lover

Available January 17 – February 14, 2026

Hojicha, with its warm, earthy (low in caffeine) flavour notes snuck out one night and secretly met matcha with its energizing and umami flavour, and they instantly knew that they would collide in a perfect romance. Our Sencha Hojicha has a naturally sweet and mild nutty flavour profile reminiscent of roasted chocolate and coffee, often with smoky or caramel undertones. Together, they decided they both loved chocolate, so the romance began over a bite of a Bak’d Matcha Latte Cookie.

Your side is the Bak’d ever popular ‘Matcha Latte Cookie’ made with premium matcha powder that gives each bite a vibrant green hue and a distinct, delicate flavour. The soft, chewy texture is perfectly balanced by the subtle sweetness that lets the rich, grassy notes of matcha shine through. Finished with a drizzle of white chocolate, this cookie is a must-try for matcha lovers and anyone seeking a refined, flavourful treat.

Dine-in only. Avalon milk is used in the drink, with dairy-free oat milk available upon request.

#172 – Grand Flame

Available January 17 – February 14, 2026

A dark and dangerously delicious Italian cocoa from world-famous chocolatier, Pernigotti, from Northwest Italy, with refreshing orange notes. For those choosing the spiked version, we set it on fire for you with Grand Marnier (cognac and bitter, orange-flavoured liqueur). We add a touch of Vancouver’s own world-famous, Canadian Champion, Maestro James, chocolate gelato (vegan option is available). Topped with orange foam, a slice of candied orange and a spritz of Italian Sicilian orange oil essence oil.

Served with our house-made Bigné or choux filled with our own 70% dark chocolate orange mousse cream topped with an orange-flavoured craquelin.

Dine-in only. Alcohol optional. Avalon milk is used in the drink.

#173 – Go Nuts!

Available January 17 – February 14, 2026

A warming and nutty combination of Texas pecans and Italian chocolate. Designed around Maestro James’ International Award-winning gelato flavour ‘Texas Pecan with Italian Soul’, we add our pecan paste for the depth, melted rich dark chocolate, a rim of Amarena sour cherry sauce and candied pecans on top of our Chantilly cream. We finish the show, topping it up with a scoop of our pecan gelato.

Accompanied by a house-baked dessert of warmed chocolate focaccia with a slathering of Nutella, crushed hazelnuts and well, go nuts, you’re going to want another! I doubt you’re going to share this with your bff!

Dine-in only. Contains nuts.