Froggy’s Puts Flavors First

April 23, 2021

Froggy’s Puts Flavors First

Here at Froggy’s, we know that our flavors are craved far and wide. That’s why our founder, Popcorn Mel, is hard at work all year long to develop the most delicious, most mouth-wateringly-amazing flavors you can imagine. How does she do it? We wondered the same thing!

“I’m always keeping an eye on food trends,” says Mel. “But one of my secret sources of inspiration is the spice aisle at my favorite international market. Then of course, I have to swing by their dessert section and see what they’re whipping up. Sometimes it’s surprising what you’ll find on their ingredient lists!”

But trips to the market aren’t all that Mel does to keep her flavors so spot on. “I have taste testers who are really honest and always game to try new things,” Mel says. “They’ll really let me know what they think and I always feel like it makes the flavors better. We put a lot of love and time into the process.”

“Sometimes it works out right off the bat, and I think that’s because I’ve written so many recipes now. Sometimes it takes a lot longer though – there are some that I’ve been trying to perfect for years,” says Mel. “When I think a flavor is perfect, I take a portion home and try it a couple more times. Then I make notes and head back into the kitchen for tweaks.”

That’s how Popcorn Mel perfected this spring’s favorite flavors. “I’m loving the fruit flavors this season,” she says. “Lemon Sugar Cookie and Blueberry Pie are perfect for this time of year.” Mel is also loving the unique mixes she’s concocted. “Our Wild Mixes are so snacky. Honey Pistachio + Cream Cheese is delicious and the color actually looks like pistachios. Then we’ve mixed our Bacon BBQ with Farmhouse Cheddar for a sweet, smoky snack.”

If your mouth is watering, you’re not alone. Before she had to get back to work, we convinced Mel to give us a big hint about what is coming up next for Froggy’s. “Think Derby,” she says. “We’ve got a lot of quintessentially Kentucky flavors coming up soon, and one recipe that took me over two years to get exactly right!”




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