Dylan’s Candy Bar has partnered with Chloe’s Soft Serve Fruit Co.
The frozen fruity treat will replace frozen yogurt in the café in Dylan’s flagship Upper East Side store.
“It’s a healthier alternative to frozen yogurt,” Dylan Lauren told Side Dish. “Dylan’s is all about enjoying treats in moderation. We are all for candy, sweets and ice cream but we also like having options for people who are into sugar free and low allergen products.”
Lauren tells Side Dish she is so focused on its Los Angeles opening and future Miami opening, along with the re-vamp of their Houston store, that they will not be opening a large pop-up shop in Bryant Park for the holidays like they did last year.
However, she is looking at opening other stores in major cosmopolitan areas like San Francisco, Washington, DC, Chicago, Toronto and Montreal.
“We want to conquer the world with candy,” Lauren quipped.
Chloe Epstein co-founded Chloe’s Soft Serve Fruit two years ago. She has two stand-alone stores in Manhattan — on the Upper East Side and her Union Square flagship — along with partnership deals where other stores sell her product, from Dylan’s to the Golden Pear Cafe in Southampton, LI.
The product is just fruit, water and organic cane sugar, making it-fat-free, allergen-free, gluten free and dairy-free.
“That is what distinguishes us from frozen yogurt and ice cream,” said Epstein, a former fro-yo fan who wanted to create a healthier alternative when she became pregnant and got concerned about what chemicals she was feeding herself and her baby.
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WE HEAR . . . That Mihoko’s 21 Grams in the Flatiron district opened its new lounge, The French Room.
Owner Mihoko Kiyokawa is a classically trained ballerina and a former costume designer for the Tokyo opera, as well as an art collector and philanthropist.
She partnered with designer Bruno Borrione, a longtime collaborator of Philippe Starck.