Stick&Pop Cake Treat Debut
French Culinary Institute graduate, Jacki Caponigro, and design professional, Christy Nyberg, launched Stick&Pop in New York in the Fall of 2010. The pair has crafted a menu of 12 delightfully creative flavors that are as fun to look at as they are enjoyable to eat.
The eye-catching flavor, Darling (marble cake dipped in white chocolate and covered in sugar sprinkles), made a splash as The Savoy Hotel re-opened in New York—the treats were covered in gold and silver sprinkles to announce the occasion.
The diversity of flavors on the menu though, show that Stick&Pop is not relying on the novelty of a new “food-on-a-stick” but instead putting flavor and creativity at the helm. Johnny Cakes, for example, is peanut butter cake dipped in dark chocolate covered in pretzel and sea-salt and Griswald is essentially a S’more on a stick.
“We spent months experimenting with flavor combinations and even sprinkle options—each flavor has to bring something unique to the menu. We’ve also been enjoying seasonal specialty flavors. The Halloween Dirt Pop was a favorite…it was covered in Oreo with a gummy worm sticking out, so it expressed a bit of our sense of humor.”
Stick&Pop is currently working on plans to open a storefront in Manhattan.