In a labyrinthine building outside Los Angeles’ Arts District, food entrepreneurs buzz through the hallways of LA Prep – a snazzy facility that rents out production spaces where brands can cook, bake and store their wholesale goods.
Businesses large and small operate out of their respective nooks and crannies along the white hallways. In one such lab-like pocket is Dream Pops, where co-founders David Cohen, David Marx and David Greenfeld are disrupting the dessert game with superfood-filled ice cream popsicles, made-to-order in 3D-printed molds.
“Our main differentiation from [other ice cream companies] is that we can 3D print any shape,” Cohen says. He’s referring to the chic, geometric shapes that make Dream Pops so unmistakable. The company has also partnered with companies like Versace, Beats by Dre and Patron to create custom “avant-garde” pops that beg to be captured on Instagram.
But it’s not just how Dream Pops look, it’s equally how they taste. With the help of Juan Amador, chef at Germany’s three-Michelin-starred restaurant Amador, the company whips up inventive flavors like So Matcha Goodness, made with matcha and coconut milk.