In the early months of 2010 Stephen DiMare was working in Montana for a winter at the Lodge at Big Sky and flew home to St. Augustine for a friend's wedding. On the flight he pitched his idea for a coffee shop to the (random) nice woman sitting next to him. She told him that what he needed in his coffee shop were ice pops, gourmet ice pops in the Mexican style. Stephen listened as she explained that paletas (Spanish for ice pops) could contain anything from cucumbers to fresh pineapple to jalapeños.