Entering Rock ‘n’ Pops in Perkins Rowe is like stepping out of the 21st century and back in time to an old-school soda shop, complete with Motown music and servers sporting bright red lipstick.
The renovated 844-square-foot space sports a dark brick backsplash and chalkboard menus with neon bubble letters. Retro bottled sodas are tucked into the cooler behind the cash register, and sleek black ceiling lamps shine down on the popsicle toppings bar.
The popsicle bar may be the coolest food concept since the build-your-own sandwich shop. In Subway-esque fashion, patrons choose one of 21 flavors as their base and decorate it with an unlimited amount of the shop’s 15-plus toppings.
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The burning question: How do you top a popsicle? The masterminds behind Rock ‘n’ Pops found a way. The pops are drizzled with warm chocolate or peanut butter, which solidifies slightly when it hits the popsicle but remains sticky enough to capture cookie crumbles, chocolate chips, coconut and other toppings.
Rock ‘n’ Pops will rotate flavors regularly, but 21 will remain the number of offerings. The pops are categorized three main ways: fruit pops, cake pops and creamsicles. The fruity popsicles are icier than the others and melt a bit quicker but serve as a refreshing summer snack. The creamsicles and Ambrosia Bakery-inspired cake popsicles are heartier and heavier but don’t show signs of melting for about 15 minutes, allowing customers to really enjoy the indulgence. The best of many surprises at Rock ‘n’ Pops may be the discovery that real chunks of Ambrosia cake are inside the cake pops.
A smaller fourth category includes gluten-free, organic, non-GMO gelato pops made with ingredients shipped from Italy.
“We want everyone to be able to come in here and enjoy a popsicle,” says Director of Operations Marc Mann. “Lord knows we all need cold treats in Louisiana summers.”
Mann says the team is continually developing and taste-testing new flavors. The popsicles will rotate seasonally and special flavors will be developed for holidays. Possibilities include candy corn for Halloween, pumpkin spice and pecan pie for Thanksgiving and candy cane and sugar cookie for Christmas. Mann says a red, white and blue popsicle is in the works for Independence Day.
The shop’s current menu:
• Fruit popsicles: sour pickle, sweet tea, fruit punch, blue lagoon, watermelon, Death Valley (orange-infused lemonade and grape)
• Cake popsicles: red velvet, birthday cake, wedding cake, chocolate brownie, strawberries & cream
• Cream popsicles: vanilla bean, chocoholic, cream & berries, coffee and cream, bananas foster, peanut butter, s’mores, Fat Elvis (peanut butter, banana and bacon)
• Gelato popsicles: Lemon, chocolate, vanilla
Despite the name, Rock ‘n’ Pops serves more than just popsicles. The shop partnered with Ambrosia Bakery to offer a variety of their baked goods and sweet treats, including breads, brownies, cupcakes, candied pretzels and cookies, as well as root beer floats and coffee.
Mann says the paleteria was inspired by a craze that’s already swept through other parts of the country.
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“We really wanted to jump onto the front end of this craze and get ahead of the curve,” he says. “I really think this is more than just a trend, especially down South where we need cold treats all the time. And it’s really a fun, interesting concept.”
A Rock ‘n’ Pops bike cart will travel around the shop’s Perkins Rowe home and make visits to community parks and public spaces, as well as venture to local events and festivals. The cart can be rented out for private events, and Mann expects to eventually add a whole fleet of bikes if the demand is there.
Rock ‘n’ Pops is in the former Red Mango space next to California Pizza Kitchen. The paleteria is open 11 a.m.-9 p.m. Sunday-Wednesday and 11 a.m.-10 p.m. Thursday-Sunday. Located near its sister company Lava Cantina, Mann says the two establishments will have quite a bit of crossover, especially during outdoor events and concerts.
