California Centers Magazine serves retailers, developers, shopping center owners, investment sales brokers and tenant representation firms throughout the state of California.
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12 California Centers Magazine | August 2016 C C T here's nothing that quite com- pares to the satisfaction of con- suming a flavorful frozen ice pop on a seasonally balmy day. For a growing segment of California res- idents, their cravings for innovative, refreshing treats are being met in the form of Popbar. Founded in New York's West Village in 2010, this mak- er of customizable popGelato (hand- crafted gelato on a stick), popSorbetto and YogurtPops opened its first West Coast location in the city of Anaheim, California, in May 2014. The brand has taken the frozen dessert category of retailing to an unprecedented level — as evidenced by the remarks of the owner of the Anaheim location, Anne Tran, "I really believe in Popbar's all natural products and unique concept. Ever since I set eyes on the store's dis- play and had the Popbar experience in New York City I've wanted to own one myself, and am excited to make that dream a reality here at the Ana- heim Packing House." The brand was founded by Reuben BenJehuda and Daniel Yaghoubi. The two combined their hometown mem- ories (hailing from Italy and Germa- ny) and unique skills with a passion for authentic, all-natural, frozen treats in creating a concept offering flavor- ful bars (gluten free and low in sugar and calories) that can be dipped and topped according to each customer's specifications. Each of the concept's U.S. and international locations dis- plays a variety of popbars in eye catching displays. The shop interiors also feature larger than life popArt. Much appeal stems from the crafting process, with all the pops being made fresh daily with high quality, all nat- ural ingredients. That they are free of added preservatives, and artificial coloring or flavors additionally makes them a particularly good for you treat. The unique taste and satisfaction that comes from consuming Pop- bar's products' is attributed to their simplicity, freshness and use of high quality ingredients. The production methods (that ensure an abundance of flavor in every bite) and presentation approach certainly set this concept apart from mass produced ice cream products that are typically prepared off site and stored for long periods in warehouses or store freezers. In fact, gelato is superior to ice cream in that it has less cream, (translating into less fat and calories), and less air (creating a denser, richer product that is light on the palate). Popbars are produced and designed daily in the popLab, in full view of the consumer. The onsite Po- pologists prepare them in batches of 26 at a time, using premium, natural ingredients. The traditionally inspired bars are made using real fruit and genuine ingredients. In an innovative move intended to evoke a nostalgic experience, the gelato is served on a stick — making it instantly appealing, customizable, portable, and environ- mentally friendly. Popbar has the classically favorite popGelato flavors of chocolate and vanilla, as well as indulgent ones as coffee, dulce de leche, hazelnut, and green tea. Premium combinations and special flavors are routinely rotated, to offer a wide and varied selection upon each visit. Alternatively, one can se- lect from popSorbetto choices, which evoke fruit sorbet flavors. Seasonal flavors are periodically introduced for further consideration, with some of the most popular being pumpkin, mango and kiwi. Also available are yogurtPops, in classic flavors featur- ing fruit and fresh yogurt; and Pop- Bites, which are praline sized popSor- betto or popGelato treats, packaged in 12 packs to be consumed on-the-go. POPBAR Elevates frozen delights. Popbar's enticing display case shows off the company's frozen treats. The Popbar location at Del Amo Fashion Center in Torrance is the latest to open in California.