Cold-brew coffee, emphasis on the cold, is what you get in this new ice pop from Brewla, a company whose other flavors are fruit based. The bar is a lightly sweetened mixture of the coffee and organic milk.
Brewla was founded by Daniel and Rebecca Dengrove, a brother and sister team with over 15 years of experience in food science and technology. The idea for Brewla Bars was born when the budding entrepreneur Daniel noticed an untapped market at the intersection between popular high-end juices and the boom in trendy frozen yogurt. A rising star in the beverage industry, Rebecca zeroed in on teas with health boosts. Although the concept was originally for a brick-and-mortar store, the siblings’ full-time jobs and cross-country residences created roadblocks, so Rebecca rented space in the industrial kitchen at her old graduate school, decorated a rolling freezer, and Brewla Bars began.
Brewla Barista, box of five, $5.99 at Union Market stores in Manhattan and Brooklyn, brewlabars.com.
When David Chang opened Momofuku Nishi in Chelsea 5 months ago, the chef generated the usual buzz for a new Momofuku concept. But Nishi was also earning press as the latest addition to the gratuity-free movement, so far spearheaded by other big names like Meyer and Tarlow. Chang even gave an interview in his magazine Lucky Peach on the decision, citing their desire to pay kitchen workers a living wage.
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