MAY 26 • 2022 | 65
try, Kasle connected with a contract culi-
nary expert to help develop Belgian choc-
olate recipes. With 12 flavor profiles ready
to go, the idea hit another roadblock: the
COVID-19 pandemic.
“Now, there was no way for me to get this
out into the public,
” Kasle recalls.
Instead of using soft-serve like the shop
in Montreal, she had to pivot to something
more realistic. “I realized the only way I
could get this into people’s hands is if I
used a popsicle and I dipped the popsicle in
chocolate,
” she says.
Pivoting to an idea that’s portable and
possible to package and deliver, Kasle
officially launched her business during
COVID-19 by delivering to people’s homes.
Her husband, Matt, served and continues
to serve as co-owner and “right hand ice
cream man.
”
Bombshell Treat Bar’s original Party Pops
Boxes came with sampler bars delivered
contact-free across Metro Detroit. Kasle
also found a dedicated employee, “Chef
Tori,
” who could work with her around-
the-clock on making ice cream products
and fine-tuning Belgian chocolate recipes.
Tori, ironically, doesn’t like chocolate, which
Kasle says worked out perfectly for creating
standout recipes that everyone would love.
As things began to open back up,
Kasle brought her products to farmers
markets, where they offered a different
menu each month with unique flavor
profiles. Bombshell Treat Bar, which
was now becoming more well-known
around the area, was promoted entirely by
word-of-mouth, especially by mothers in
Birmingham and Bloomfield.
The biggest flavor hit, Kasle says, was a
sweet and salty ice cream bar made with
potato chip ice cream. It was dipped in
dark Belgian chocolate, then rolled in
crushed Better Made potato chips and Rold
Gold pretzels, finally topped with edible
gold glitter stars, gooey caramel and pink
Himalayan sea salt. “That one was a show-
stopper,
” Kasle recalls.
A WORLD OF FLAVORS
Priding herself on using premium ingre-
dients, Kasle says people are drawn
to Bombshell Treat Bar because of its
high-quality products and unique flavors,
which range from key lime pie to plain ol’
traditional Belgian chocolate. Using pre-
mium ingredients, Kasle says, is something
she’ll never compromise on.
“You can go to Dairy Queen and get a
cone dipped in chocolate, but it’s all wax
and flavor oils,
” she says. “There’s no choco-
late in the chocolate dip and it leaves a waxy
residue on your tongue. With our chocolate,
it’s pure chocolate. It has the crunch.
”
Bombshell Treat Bar also creates dairy-
free ice cream bar options, which Kasle says
is important to her brand.
In addition to offering a standard menu
of select flavor profiles, they also have fla-
vors unique to holidays, like Christmas,
Kwanzaa and Chanukah.
A Halloween set of gourmet ice cream
bars, for example, included Candy Corn-ish
and Purple People Eater, which were vanilla
popsicles dipped in caramel and grape-fla-
vored chocolate. A dairy-free option, Snack
for Drac, incorporated a cranberry peach
popsicle with dark chocolate, red sugar
crystals and bat-shaped sprinkles, while
Mummy Dearest, on the other hand, had
a milk-and-cookies popsicle in a cookie
dough shell.
“Our goal is to show how versatile and
creative we can be,
” Kasle explains.
Now, Kasle, who is a member of Temple
Beth El in Bloomfield Township, has
returned to her event planning roots, com-
bining the best of both worlds. Bombshell
Treat Bar caters to a wide variety of events,
including weddings, bar and bat mitzvahs,
corporate events and more.
Eventually, she’
d like to open a brick-and-
mortar store just like the one that inspired
her several years back in Montreal, when
things were tough, and she simply needed
a smile.
“I really believe it has legs,” Kasle says
of her vision, “and that it can go many
places.”
Jill
Kasle