Inside ChaChaCha: The Fremont Boba Shop That’s Redefining Sweet Treats
This Korean-inspired boba shop is shaking things up in Fremont with inventive fusion drinks, crispy corn bread, and a fearless approach to flavor.
Taylor didn’t set out to open a boba shop—but once the idea took root, she didn’t hesitate. “I think I’m kind of brave,” she said. “I didn’t really know much, I just started.”
In August 2021, Taylor and her husband took over an existing milk tea shop called 99 Tea House. It was a decision born out of pandemic restlessness, neighborly encouragement, and a shared desire to build something of their own.
She poured her energy into transforming the space into something new, renaming it ChaChaCha and infusing the menu with Korean-inspired twists and homemade creativity.
A Korean Twist on Classic Boba
While many boba shops lean heavily into Taiwanese or Chinese influences, Taylor set out to do something different: introduce Korean flavors to the world of milk tea. “I’m Korean, so I wanted to bring something familiar from my culture, but still keep the traditional feel,” she explains.
That fusion can be seen across the menu, particularly in standout snacks and drinks like:
Corn Bread – a crispy, mold-baked street food treat inspired by Japanese and Korean cuisine. “It’s more chewy and crispy than taiyaki,” Taylor notes. “Even my team says ours is better than what they had in Japan.”
Dubi Choco Croffle – a wildly popular dessert hybrid made with chocolate, pistachio, and flaky croissant dough. “It’s perfect,” she says. “The nuttiness balances out the sweetness just right.”
Iron Spinner – a double-shot espresso drink layered with rich cream that’s become a surprise hit among milk tea fans.
These menu items aren’t just popular—they represent Taylor’s dedication to innovation. “When I invent a new item and the customers love it and come back for it, that makes me really happy,” she says.
Building a Loyal Community, One Post at a Time
In the early days, marketing was the last thing on Taylor’s mind. “I didn’t know how to do it,” she admits. “I was pregnant at the time, and I had three kids—it was really tough.”
But when the team introduced the Corn Bread, something clicked. Local foodies began posting about it. Influencers reached out. Taylor launched an Instagram account and began inviting creators to collaborate in exchange for food. “We didn’t have a marketing budget,” she says, “so we just kept trying. Instagram started really working for us.”
That scrappy, trial-and-error approach has paid off. ChaChaCha has built a loyal following on social media and in-store, even drawing in customers who’ve moved away. “Sometimes someone comes back from another state just because they missed our drinks,” Taylor says.
Looking Ahead: Expansion Plans and Sweet Dreams
With three kids and a shop to run, Taylor’s schedule is packed—but her ambition hasn’t slowed. “We’re looking for a second location now,” she shares. “We want a space that’s a little bigger, with more seating. I also want to expand the dessert menu.”
That includes traditional Korean favorites like bingsu, plus new coffee offerings inspired by her growing passion. “I’ve been seriously learning about coffee since last year,” she says. “My dream is to open a coffee shop in maybe three years.”
In the meantime, ChaChaCha continues to evolve with seasonal menus and trend-driven experimentation. “The world is always changing,” Taylor says. “You have to keep up. People expect something new.”