Have you ever considered sprinkling avocado with a little chocolate chips and plums with a little black pepper?
You don’t have the inked Liz and Maggie Pryor doing it in the form of chill pop, a frozen fruit treat that was first sold in Cleveland and is now sold in stores across the United States. If
Raised in Euclidean and graduated from Hawken School in Gates Mills, Liz hatched the idea of a healthy and natural popsicle in 2013 after trying ingredients in her grandmother’s kitchen with her partner Maggie.
The pair rowed first Chill pops In local markets and Cleveland-free, Liz says popular items are often sold out.
The following year, they moved to Cleveland’s own production space and worked on designing a package for wholesale to retail accounts.
By 2015, businesswomen had the opportunity to market their cool work to Whole Foods Market in the hope of spotlighting Cleveland-based stores.
When market executives decided to launch Chill Pops as a regional brand, they exceeded their expectations.
“It was a pretty great experience and not the typical way to get on the shelves,” Liz said.
Shortly thereafter, several flavors were sold not only at Whole Foods, but also at Heinen, the Giant Eagle Market District, and multiple stores across the country.
Liz recently said sales continued to be strong: “This may seem a bit cliché, but what we’ve achieved so far is largely due to the fact that we have great products. It seems that they are doing it. “
She explained that it’s easy to keep your treat healthy by using whole fruit as the primary ingredient, reducing sugar and increasing fiber without resorting to water or concentrated juices. Edible mushrooms like ice do not contain artificial sweeteners, corn syrup, toxic dyes or other unnatural ingredients.
“Chill pops tend to overdeliver and surprise people once they try them, whether they’re quality and texture, unflavored throughout the fruit, or a non-traditional combination.” Liz says. Popsicle.
“We also worked to make our products accessible to people with certain food allergies and restrictions by offering a lineup that is mostly dairy-free, gluten-free, soy-free, and non-GMO.”
The idea was developed by the couple focusing on a healthy lifestyle and status as a self-proclaimed “foodie”.
Liz previously worked as a holistic health coach after studying at the New York-based Institute for Integrated Nutrition. Maggie is still a respiratory therapist at a university hospital and holds a master’s degree in health education.
“The two of us are deeply interested in our food system and understand where our food comes from and how it’s produced. Still, we eat cleanly. Not only finding a balance between things and eating well, but also completely attributed to the philosophy of enjoying food. Experience, treatment, or indulgence. ”
From the early days in the kitchen, I created more than 40 flavor combinations while stirring pop music. This is neither basic nor mainstream, such as the Cleveland Garlic Festival’s Peach Sriracha and Agave Syrup hosted by the North Union Farmers Market.
The company’s website offers six types: avocado mint chips, black pepper plums, kokomoka fudge, lemon ricotta, sea salt strawberry cream, and the most requested watermelon lime.
“People always share that it tastes exactly like frozen watermelon, and we answer with entertainment,” Liz said.
Women are working hard to produce thousands of pops to keep up with demand, but they’re still looking ahead.
“The pipeline has some neat iterations, and we hope these products will be available when the time is right,” Liz said. And one day they will offer their own retail format or pop-ups. I want to debut the option. ” During the summer season. ”
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