The new Meltdown Snoballs piles its desserts with cotton candy and cheesecake

Temperatures are inching closer to 100 degrees, and customers in line at The Meltdown Snoballs are dressed in flip-flops and shorts, their sweat beginning to pool under the beaming sun.

Lines have been lengthy since this new stand opened in February off of Highland Road, about a half-mile from LSU’s North Gates. Customers linger around the baby blue building, slurping snoballs through sour straws or munching on cheesecake or cotton candy toppings. These juicy, customizable snoballs are well worth the wait.

The brain behind this operation is 19-year-old Zein Clayton. The Brusly native began The Meltdown Snoballs in his hometown about three years ago and branched out to Baton Rouge for his second location this year. He already has his eyes other markets, too.

The Meltdown Snoballs’ signature Strawberry Cheesecake flavor

“The atmosphere we try to create is something that sets us apart from other snoball stands,” Clayton says. “We go above and beyond to make sure our customer leaves with a smile on their face.”

After parking in a lot to the immediate right of the building—or in a handful of spaces on the building’s left—customers find a patio with picnic tables under bright blue umbrellas. With bass thumping, speakers play the latest pop songs.

Behind the counter, the staff assembles its signature snoballs, like Strawberry Cheesecake or customer fave Meltdown Juice, a tropical blue variety.

“We go above and beyond to make sure our customer leaves with a smile on their face.”

[Owner Zein Clayton]

It slings savory items, too, like Hot Sausage with Chili and Cheese.

While the snoball toppings are eye-popping, the flavors are just as inventive. Think: Cookie Dough, Fruitasia (a mango and peach mix), Silver Fox (which tastes like a marshmallow-forward almond cake) and the tropical red Wine Cooler.

Zein Clayton, 19, is the owner of both locations of The Meltdown Snoballs.

“We’re taking that time to put out quality product,” Clayton says. “I train my employees not to rush.”

And by late spring, as those temps are firing up, many of the customers at this stand aren’t newcomers anymore—they are doubling back for a second helping.

This article was originally published in the June 2024 issue of 225 Magazine.