Wicked Good Frozen Yogurt Lives Up to Its Name

By Kim Siebert MacPhail

When Wicked Good Frozen Yogurt owners Maria and John Cronin started to consider opening a business in Bedford, one of the things they did was study food trends making their way east from California. Another thing they did was to make sure that, whatever business they started, it would be a positive addition to the town, a fun and attractive place to gather, and a way for kids just starting out to learn how to function in the work world.

With five children of their own— several of them of college age— the Cronins know how hard it is for young people to find jobs. They also know the sorts of things that adults familiar with the world of work often take for granted that actually require training.

“This is a fun atmosphere here,” John Cronin said. “We have a staff of eight and they’re all great kids. [For most of them] it’s their first job. It’s an easy environment for them to learn in and get comfortable with working: handling money, having responsibilities, showing up for your shift—and getting coverage if you aren’t able to.”

“We’re not a franchise,” Cronin added. “We’re locally owned and we buy things from local vendors.”

Architecturally, Wicked Good was modeled on the design of IYO Frozen Yogurt in Somerville’s Davis Square. The concept includes 15 flavors of self-serve yogurt and 36 topping choices— plus caramel and chocolate sauces— also self-served. A customer chooses the cup size and puts in the desired amount of frozen yogurt, dispensed from five sets of three spigots stationed along one long, tiled wall.

Each set of three spigots has two flavors—one from the left-most spigot and one from the right—that together create the middle flavor. For example, Tahitian Vanilla on the left can be chosen on its own, as can Orange Sherbet on the right but together, in the middle, the flavor dispensed is Creamsicle.

36 topping choices include an array of options such as several flavors of fruit bobas, crumbled oreos, kiwi and other fruits, granola, gummies, yogurt pretzels and jimmies. After the customer’s choices are made, the cup is weighed at the cash register and the transaction is complete. The yogurt can be taken out or enjoyed on the premises; there is a comfortable, colorful seating area for approximately 20 people along one long wall of the store.

The Cronins say that the frozen yogurt flavors will change from time to time and certainly with the seasons.  They emphasized that they are open to ideas from customers about yogurt flavors and toppings and are considering adding a suggestion box to collect ideas. For now, patrons can communicate their thoughts while in the shop or submit them on Wicked Good’s Facebook page: https://www.facebook.com/pages/Wicked-Good-Frozen-Yogurt/159009204247866?fref=ts

Wicked Good is happy to be in the center of town, the Cronins said, calling the Blake Block an “A” location. “There was plenty of property [available] down there at the busy malls [when we started looking for a business site], said John Cronin. “But here, we’re near the schools and in a neighborhood where people can actually walk and get a [dessert].”

Bruce Blake, owner of the Blake Block in which the store is located, and Building Inspector Ian Sullivan were great to work with, the Cronins say. “They wanted it done right but they were easy to talk to,” John Cronin said.

As for what the near future holds, since Wicked Good opened on June 10, John Cronin said, “Our short term goal is to put all our effort into making this successful. Once we get established, we want to give back to the community and become a place that sponsors different things. We think this is a good fit for the community and we look forward to giving back,” John Cronin said.

“And it’s dessert!” added Maria Cronin. “It makes people happy.”