Dessert Reimagined
Bold, beautiful, unforgettable — where fine dining meets frozen indulgence.
Bold, beautiful, unforgettable — where fine dining meets frozen indulgence.
Gianduja, blackberry, sumac
Kentucky gives us three types of chanterelles — golden, smooth, and cinnabar. With this year’s consistent rains, they are plentiful and beautiful.
We poach them in pine, brown butter, and cajeta made from sheep milk. They sit on a chanterelle crèmeux with simmered blackberries and sumac. A gianduja ganache infused with shiitake and matsutake shoyu adds earthiness. Finished with a crisp of smoked benne and candy cap mushrooms.
Lemongrass, chocolate, chilies
An entremet of fromage blanc, burnt ginger, lemongrass, and makrut lime. Boiled peanut ganache glazed in black cocoa, served with chili peanut brittle ice cream.
Buckwheat, pollen, beeswax
Roasted honey and white chocolate nestled in buckwheat pâte sucrée, topped with whipped honey and beeswax ice cream — a true celebration of the hive.
No two visits are ever the same. Retta’s evolves with the season, the moment, and the ingredients that inspire us most.
Hey, I’m Ben — founder of Retta’s Scoops. I moved from Brooklyn to Louisville in 2023 with a vision: to create a dessert bar that’s rooted in craft, care, and creativity. Every scoop is built on quality, technique, and curiosity — a balance of elegance and playfulness. This isn’t a side project — it’s the real thing. If you’re looking for a dessert experience that’s truly unique, I’d love to see you at Retta’s.
Join us for a six-course dessert tasting led by Chef Ben Deutsch — where each creation channels Retta’s playful spirit and love for balance, beauty, and indulgence.