Inside the Mempops production kitchen, strawberries are sliced, mangoes are blended and banana Nutella pops are poured into molds to be frozen — all by hand.

For owner Chris Taylor and workers, such as Abdinasir Bilaw and Khadra Shein, the rhythm is familiar. But it speeds up around this time of year.

“From the middle of April through the Fourth of July, things get kind of crazy,” Taylor said. “We’re really busy.”

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