DEMO — About (Staging Preview)
Handcrafted Since 2010
From a small shop on Carmine Street to 20+ locations worldwide.
We believe a great frozen dessert should taste like what it says on the label.
That sounds obvious. But in an industry built on artificial flavors, stabilizers, and mystery ingredients, it's a radical stance. When Popbar opened its first shop on Carmine Street in Manhattan's West Village in 2010, the idea was simple: make gelato on a stick, from real ingredients, and let the flavor do the talking.
Gelato is fundamentally different from ice cream. It uses less fat, less air, and is churned at a slower speed — which means more density, more flavor, and a smoother texture. Popbar takes it further: no artificial colors, no artificial flavors, no preservatives. Every pop is made from whole-fruit purées, real chocolate, fresh dairy, and natural sweeteners. If it's a mango pop, it tastes like mango — not a lab approximation of mango.
Over 14 years and 20+ locations, that commitment hasn't changed. It's shaped every decision — from the way we source ingredients to why we don't cut corners on production. It's also why Popbar works for events: guests notice the difference. A crowd that remembers the dessert is a crowd that remembers your event.
14 Years of Handcrafted History
West Village, NYC opens
Line out the door on day one. Carmine Street became the birthplace of gelato-on-a-stick in America. New Yorkers waited over an hour in the rain for a pop.
First franchise — Anaheim Packing House
Popbar proves the concept travels. The Anaheim Packing House location brings handcrafted gelato to Southern California, inside one of the West Coast's most celebrated food halls.
gelatoShake launches
A Popbar pop blended into a shake. Instantly became a customer favorite and expanded Popbar's format beyond just frozen-on-a-stick.
First international location — Lisbon, Portugal
Popbar crosses the Atlantic. The Lisbon opening proved the brand had global legs, opening the door to Portugal and eventually further international expansion.
Midtown Manhattan production facility
A dedicated production hub to support growing demand and events catering volume across the New York metro area. Quality at scale without compromising the handcrafted standard.
Oscar Mayer Cold Dog collab — national news
A hot dog-shaped gelato pop with mustard-yellow white chocolate dip. It was absurd, it was delicious, and it made national headlines. Popbar's boldest moment — and a reminder that great dessert can be playful.
New ownership — Popbar 2.0 begins
Under new ownership, Popbar enters its next chapter. The foundation is already extraordinary: the product, the brand, the loyal following. Now it gets the growth strategy to match.
Brand relaunch, events revenue prioritized
Popbar 2.0 launches with a sharpened focus on events catering — the highest-margin, fastest-growing revenue channel. Corporate clients, brand activations, health fairs, and private events now drive the business.
Berkeley, CA — First new West Coast location in a decade New
2125 University Ave, Berkeley CA 94704. The Bay Area has been waiting. The first new West Coast Popbar in over ten years — and a symbol of what's ahead for the brand.
Made from Real Ingredients
No artificial anything. Every flavor is the real thing.
60+ Flavors & Counting
Something for every palate — gelato, sorbetto, and seasonal specials.
The Popbar Commitment
All-Natural
We don't use artificial colors, artificial flavors, or preservatives. Ever. Every ingredient is chosen because it makes the pop taste better — not because it makes it cheaper to produce.
Handcrafted
Every pop is made fresh at each shop, daily. We don't ship frozen product from a central factory and call it "artisan." The production happens where the people are — because fresh gelato tastes different, and anyone who's had a Popbar knows it.
Inclusive
Great frozen dessert shouldn't require a dietary asterisk. A significant portion of our menu is vegan, gluten-free, or nut-free — not as an afterthought, but as a core product feature. When everyone at the table can have a pop, everyone has more fun.
Ready to Experience Popbar?
Whether you're planning a 500-person event or thinking about bringing Popbar to your city, we'd love to talk.
AS SEEN IN
The New York Times · Vogue · Food Network · Elle
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