A new business has popped up in Maplewood: Blissfully Popped Popcorn (7318 Manchester), which aims to take popcorn to a new level. From classic savory options (classic butter, cheddar) to decadent flavors (cookies and cream, very berry strawberry shortcake, tuxedo, caramel cashew), there’s no shortage of options. The shop hosted its grand opening this past Saturday, June 3, and many of the options sold out within three hours. Here’s what to know before you go.
The Menu
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Owner Janee Cawthon makes all of the popcorn flavors herself and plans to add either weekly or monthly flavors, with another 20 homemade concoctions in the hopper.
“I do pay homage to our city by making a flavor called So St. Louis,” she adds. “It’s our classic cheddar with a hint of spice along with St. Louis very own Old Vienna Red Hot Riplets. Another popular flavor, It’s Lunatic, stems from Nelly & The St. Lunatics and includes classic cheddar and caramel mixed with Riplets and Old Vienna’s Hot Sundance corn chips.”
Blissfully Popped is open for walk-in customers from 10 a.m.–6 p.m. Tuesday through Saturday. Cawthon also offers custom popcorn buffets and treat bags for events. (Customers can call ahead a week or two in advance to place custom event orders.)
The Background
“I’ve been eating popcorn forever, like, all my life,” says Cawthon. “I used to pop it on top of the stove, and my grandma and mom used to pop it on the stove.”
Cawthon came up with the idea to create a popcorn business while working as an event planner at a bridal shower five years ago. She was helping set up a buffet table filled with treats, and it didn’t look quite complete to her. “I actually customized her treats that night,” Cawthon says, recalling how she drizzled some pink chocolate over freshly popped popcorn, and it ended up being a hit. “[The bride] had people calling, asking her who made the popcorn.”
From there, Cawthon learned how to candy-coat popcorn, bought two table top poppers, and decided to start her business. Cawthon began taking orders from home and making the popcorn in her basement. “That’s how I got started,” she says, “and now here I am.”
