2013
The Mushroom Obsession Begins
Meet Katie and Paul, a duo whose love for nature, flavor, and all things fungi runs deep. Living in Santa Cruz County, they became captivated by the mysterious world of mushrooms—not just eating them, but truly understanding them.
They spent their days foraging in the forests, experimenting with cultivation techniques, and soaking up every bit of mushie knowledge they could find. The journey into the wonderful world of mushrooms had officially begun.
2021
From Classroom to Cultivation
After years of balancing their love for mushrooms with everyday life, Paul made a bold move and he left teaching behind to go all-in on mushroom farming.
With a vision (and a whole lot of spores), he transformed their home (and many grow sheds) in the Santa Cruz Mountains into a full-fledged fungi farm. The days became a blur of mixing substrate, tending to fruiting blocks, and hustling to bring their gourmet mushrooms to market.
Meanwhile, Katie worked behind the scenes, crafting the brand, handling marketing, and making sure their tiny fungi business had a big presence. Paul grew, harvested, and sold; Katie made sure people knew about it.
2022
Mushrooms Everywhere (Literally)
We were trying to find our rhythm, figuring out how to balance growing mushrooms with demand. But there was one problem: we always had extra mushrooms on hand.
We were eating mushrooms in every meal, getting creative with new ways to use them. But how could we go beyond savory dishes? That’s when the idea hit: what if mushrooms could be in a dessert?
Paul, the experimenter, started working on sweet creations featuring functional mushrooms. The biggest hit? Lion’s Mane mousse. Customers loved it—rich, creamy, and packed with benefits. The only downside? No preservatives, no synthetic stabilizers, no long shelf life. Keeping it fresh and stocked became a challenge.
2023
Pursuing The Wonderfully Weird
Farming is rewarding but by early 2023, the challenges of running a small mushroom farm were stacking up, and we found ourselves at a crossroads, asking: what’s should we do?
Then, Katie had a wild idea. Instead of fighting the short shelf life of the mousse, why not freeze it? That same day, we bought a popsicle mold, poured in the mousse, and popped it in the freezer. The next day, we took our first bite. It was awesome!
That was it. The farm chapter was over. The Popsicles with Benefits era had begun. Over the next few months, we obsessively tested recipes, experimenting with ingredients that were organic, dairy-free, functional, and actually delicious. We weren’t just making another frozen treat. We were on a mission to create something entirely new.
2024
1,000's of Confused Faces
The past year was a whirlwind with over 35 events and more than 12 wholesale partners signed. We met countless amazing people and learned a ton about what works (and what definitely doesn’t). First and biggest lesson mid season: "popsicle" was trademarked and owned by Unilever...DERP!
As mushroom-obsessed people, Shroomsicles™ felt like the perfect new name. But there was just one problem: not everyone is as fungi-obsessed as we are. Turns out, people hear "shroom" and think they're about to eat a frozen portobello on a stick or go on an interstellar adventure. Spoiler: they’re not doin' either.
2025
New Name, Same Mission
Our frosty pops are made with adaptogenic extracts, so you don’t actually taste them—you just get all the benefits in a delicious, dairy-free treat. And every time someone takes a bite? They're stunned at how good (and healthy) they are.
So, we decided to pivot one last time—not changing the product, but changing the way we introduce it to the world. Benni Pops™ launched in Spring 2025, a name that lets the product shine without the mushroom hang-ups.
What started as a passion project has grown into something we never could have imagined—crafting delicious, healthy frozen desserts that bring joy in every bite. From day one, our journey has been fueled by curiosity, creativity, and the pursuit of better-for-you food.
