We don’t do scoops to go. Not because we don’t want to sell, but because ice cream melts and so does the planet when we use styrofoam. So yeah 300ML Pints only.
We’ve always worked with coconut, but lately that’s been changing. Sourcing it the way we believe in has become harder prices rising, supply uncertain, and the coconuts we rely on more difficult to come by. The past months have been a constant balancing act. We know this shift might disappoint some of you, especially since coconut has been part of Mad Pops from the start, but we can’t keep pretending everything is fine when it isn’t, and we can’t be everything for everyone.
So we’re expanding. Some flavours are becoming dairy-based not as a replacement, just another way forward. What hasn’t changed is how we make things: still from scratch, still slow. And honestly, it’s been exciting. New bases mean new flavours, and space to experiment again
Nothing stays the same. Everything shifts. So do we.
Seminyak is open. Not finished just open. The rest will come slowly, between melts and holidays.
For now, the windows stay handwritten. Thoughts, feelings, reminders. Because outside these walls, forests are disappearing, floods are happening, and too much is being ignored.
Ice cream doesn’t live in a bubble. This is our home. We’re open AND we’re paying attention.
yesterday we had our Melaspas ceremony in our new production space. it felt warm, calm, and quietly special the kind of moment that reminds you why beginnings matter.
mad pops has always been a mix of people from different islands, different cultures, different beliefs. somehow we all ended up here, working under the same roof, chasing the same dream even if we come from completely different corners of indonesia.
we’re not Balinese, and this land isn’t our birthplace… but it is our home right now. and because some of our team is Balinese, it feels important to honour their way of doing things, to step into a new space the way they do with respect, intention, and a little bit of grace.
we might not always find the perfect words, but we’re grateful. grateful to be welcomed, grateful to be learning, and grateful to grow a small part of our story here, even if we’re just visitors passing through time.
Today’s the first moving day. from our old production to the new space. eleven years worth of stuff, dust, and memories packed in boxes — who knew we had so much?
sad? not really. more like… full. we’ve lived a lot in those walls, but we’re ready to move forward. no point in holding on too tightly — the past already did its job.
we’re grateful for every scoop, every mistake, every sticky floor. and now, we build again. new walls, same madness.
🎃 Happy Halloween from one monster to another 🎃
The excitement’s real.
A new space, a new chapter — same chaos, different view. Running a business feels a lot like running up and down a mountain: some days you sprint, some days you crawl, sometimes you just sit and stare at the sky.
Turns out, it’s never been about the destination — it’s about the climb, the stumbles, and the view you get when you finally look back.
The good old Canggu days. Before the lines, before the chaos. When everything felt a little slower, a little softer.
We’ve been messing around with new ingredients again.
Over 30 coconut-based flavors later — still no shortcuts, no powder mixes, no “base”. Just our own formulas, built from zero. Because that’s how we’ve always done it — the hard, handmade way.
