Sweet, spicy and a little unexpected, this edition of Market Report is packed with bold flavours and local creativity.
Cool off with a custom creation at Dirty Pop, then turn up the heat with hot sauces, spices and global finds at YYC Sweet and Spicy.
DIRTY POP
When inspiration strikes, it’s usually worth following. And for Neil and Abby Clissold, the husband-and-wife team behind Dirty Pop, that spark came on a leisurely Sunday drive when what began as an offhand comment quickly took on momentum. “My wife and I were driving back from Banff, and I just kind of blurted out, ‘What do you think about doing a dirty soda shop?’”
Those big dreams soon became a reality at the Crossroads Market, where Neil and Abby are bringing a local twist to the American dirty soda, renaming it dirty pop (a fitting nod, given that Canadians tend to call soda “pop”).
So, what exactly is “dirty pop”? As Clissold explains, “A dirty pop is really any sort of soda pop customized with flavoured syrups like coconut, cherry or lime. Some drinks even have cream added, which really elevates things.” The concept originated in the LDS community in Utah, where demand for fun, non-alcoholic beverages helped fuel its rise. “They’re doing for sodas what Starbucks did for coffee,” as he puts it.
At Dirty Pop, the approach blends novelty with craft. Using Canadian-made syrups from Kelowna and signature nugget ice (the slower melt keeps the drink cold without diluting the flavour), these drinks are designed for both texture and flavour. “As far as recipes, it’s been a lot of trial and error – some didn’t work, some have been awesome,” Clissold says. “We’ve travelled down to the U.S. to see what other places are doing. It’s been a lot of fun research.”
Customer favourites include the OG Dirty, a mix of cola, coconut, cream and lime, as well as the Main Squeeze, a creamsicle-inspired blend of Orange Crush, vanilla and fresh cream. For something with a buzz, the popular new Purple Drank combines a sugar-free energy drink with blue raspberry, grenadine and lime. Customers can also select from a wide range of soda and flavour options to DIY their own dirty pop combinations.
Looking ahead, Dirty Pop is eyeing expansion, with a potential new storefront on 17th Ave. S.W. But Clissold says their roots will still remain firmly planted in Calgary’s market culture. “Being part of the market community is great — we all support each other,” he says. “It’s an incubator, and shopping there is a way to invest in local entrepreneurs and help them grow.”
Dirty Pop | Crossroads Market | 1235 26th Ave. S.E. | dirtypopshops.com
YYC SWEET AND SPICY
Tucked inside Fresh & Local Market and Kitchens in Avenida Village, YYC Sweet and Spicy is a little shop with a global mindset where heat, sweetness and culture collide.
The inspiration behind the business is rooted in family. Owner Ashif Samnani grew up around his father’s longtime shop, Island Foods, a specialty bodega-style grocery many Calgarians will remember from the former Eau Claire Market. When the market closed and his father retired in 2023, Samnani was left considering what to do next. With years of knowledge, experience and equipment already at hand, he saw an opportunity to build something new, this time focused on unique, global flavours with a particular emphasis on hot sauces. With family roots in East Africa and a long history in importing foods, YYC Sweet and Spicy carries that concept forward in a fresh, focused way.
Today, the shop offers a carefully curated mix of local and international products (roughly a 3:1 ratio) sourced through food shows, supplier connections and a commitment to supporting small producers. The shelves are packed — nearly 1,000 products in just 200 square feet. Inventory includes over 300 spices, specialty salts, rubs and dozens of salsas ranging from mild to Carolina Reaper-level heat.
Customer favourites include sauces featured on Hot Ones, the cult YouTube series known for pushing spice to the extreme without sacrificing flavour. Heat levels range dramatically. You’ll find everything from an approachable 50,000 Scoville units to intense extracts nearing 9.6 million.
For summer barbecue season, YYC Sweet and Spicy shines as a natural grilling companion. Applewood and bourbon rubs pair perfectly with smoked hot sauces like Smokin’ Murray from Belize, while Japanese and Korean BBQ sauces add depth to marinades — think soy, ginger and garlic-glazed wings. As Samnani recommends, “start with familiar ingredients, then layer in global flavour.”
With another 100 hot sauces set to arrive this summer, YYC Sweet and Spicy proves that big flavour is limited only by your imagination.
YYC Sweet and Spicy | Fresh & Local Market and Kitchens | 426, 12445 Lake Fraser Dr. S.E. | 368.997.5724
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