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If you want more information on this sweet deal, I made a page for that.
This lollipop is part of the July 2026 Analog Joy in the Form of Lollipops subscription. Yes, I know it is a weird flavor for candy, but walk with me here.
Actually, I had to walk with myself, because this month’s flavors were curated by the author of this month’s bonus item. One, Cherry Daiquiri (yes, I know I have misspelled this previously) was easy: cherries + lime + rum = YUM.
The second request, though? That one stumped me. What would even go INTO a Sea Kelp Lollipop?! Pasta water. I like a challenge, though, so I agreed to create this unusual lollipop flavor.
I didn’t rush to make this flavor. I sat with the idea for a minute, turning over different ideas in my brain until I landed on something that I thought would taste decent. The two most important ingredients ended up being soy sauce (low sodium) and Momofuki Savory Salt.
I made them this morning, and I tasted one and, y’all. This weird-ass lollipop flavor might score a place in my Hall of Fame of Flavor. It’s so good. It’s deep, it’s salty, but not too salty. There’s texture but not too much. It’s just a well-rounded piece of candy. I’m very proud of myself and very grateful to Shannon for this challenge. I had a lot of fun making this one and I’ll make it again, for sure.
The Icon:
Sea Kelp / Seek Help, a chapbook by Shannon Weston
The Inspo:
Straight from the underwater forests of the coast. Drift-kissed, mineral-packed, and full of raw marine magic.
The Flavor:
Savory soy and sea salt balance sweet sugar, topped with crisp nori and Momofuku savory salt: a mouthwatering study in contrasts.
The Extras:
(photos, videos, flavor cards, etc)
