Food Artisans: People's Pops
"We could be making this stuff seven days a week, 24 hours a day and it still wouldn't be enough," People's Pops co-owner Nathalie Jordi says.
There are a couple reasons the demand is so high for their ice pops and shave ice made from local fruit and herbs: they are undeniably delicious, with irresistible flavors like apricot-chamomile and plum-shiso, and they're sold in a lot of places where people find themselves craving a cold, sweet treat in the summer: the Brooklyn Fleas in Fort Greene and Williamsburg, Smorgasburg, New Amsterdam Market, the High Line, their brick-and-mortar store in Chelsea Market, and, soon, a second store in the East Village at First Avenue and 7th Street.
Jordi says she's particularly excited about this time of year, as they transition from working with the local produce they froze last year to fresh, ripe rhubarb, strawberries, and blueberries. While it's almost impossible to tell the difference flavor-wise between pops made with fresh or frozen produce, Jordo says she thinks the color of the finished product is better when the fruit is fresh.
And having fresh produce available allows her to do her favorite—and most successful—kind of product development: walking around farmers' markets. It's a strategy responsible for many of their most popular flavors, including raspberry-basil. "They were next to each other at a market and I figured, why not?" she says, adding, "What grows together goes together."