“It’s not very gratifying when the only time people call you is when there is a problem or they’re angry and trying to sue somebody or being sued.” says Judd Wiggins as he recalls the spark that inspired him to leave his corporate law career in Birmingham, Alabama four years ago to chase the crazy dream of making artisan frozen fruit pops in Savannah.
Wiggins and his husband initially came to visit some friends. By the third visit, a decision had been made and a lease was secured on a small storefront on MLK Junior Boulevard downtown Savannah with the intent of offering handcrafted all-natural fruit pops.
While he knew that they wouldn’t have the walk-through traffic of Broughton Street or City Market, the growth of Savannah’s tourism industry gave him hope that it wouldn’t be long until visitors were expanding their curiosity towards the west side of the downtown historic area. Since then, it’s been a steadily growing process towards name recognition and expansion, including a visit by Duff Goldman of the Food Network and named one of the top ten sweet treats in the country just a few months after opening.
Now Judd has opened what can technically be called a 2nd location. A smallish kiosk at the brand new Kessler owned Plant Riverside District. Small, yes, but a huge move for Savannah Square Pops especially during a year that hasn’t exactly proven to be an ideal time for expansion.
There’s been some nail biting of course. Their Grand Opening was originally scheduled for Summer. A far more “popisicle friendly” time of the year. After a handful of delays, they finally celebrated opening day on October 26.
It’s been a long time coming to say the least. As I was indulgently enjoying a perfectly tart blackberry lemon pop, Wiggins shared with me that by the time they were 2 years into the business, they had created 22 unique flavors. Today, there are 25 regular flavors plus a few seasonal flavors.
Whenever possible, local vendors are used, but since they are working with natural ingredients, variations in color and flavor are common and contribute to the artisan quality of their product. Wiggins, who happens to also have training as a classical pianist compares them to making fine Steinway pianos–no two are ever the same. Flash-frozen at -30 degrees Celsius, the pops are fully frozen in 20 minutes, creating consistency and texture that is not achievable without the use of professional equipment. Even the appearance has an artistic quality to the colors and striations. It’s worth mentioning that they hold up especially well in the sultry Savannah heat without dripping everywhere.
While competitors’ products are widely available all over the area, they are not made locally or handcrafted with the same attention to detail. That said, the pops are not mass-produced or shipped nationally, they are exclusively a Savannah specialty. Daily production is based on demand and all bars are made in small batches with strict attention to quality and detail. After all–you don’t leave a successful corporate career unless you know for certain that your product is amazing.
As the business continues to grow with the expansion at Forsyth Park and Plant Riverside, Wiggins is looking forward to utilizing the space on MLK to host more private events. Already a popular location for Girl Scouts to make their own lemonade pops, he is looking forward to hosting other groups and events as well.
There are plans to add a walk-up window and obtain a liquor license and a few “adults-only” boozy pops to the current lineup. Aside from hosting events, Savannah Square Pops also has a fundraiser program available for non-profit groups, with many coolers available to pick up and sell the bars at events. Additionally, you will find their freezers at various downtown locations such as Sly’s Sliders and Savannah Bee Co.
No doubt that there are great things ahead in the future, but for now, be sure to visit the new kiosk at Plant Riverside to enjoy these locally handcrafted treats.
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