History
In 1982, Fran Bigelow opened Fran's Patisserie and Chocolate Specialties in Seattle, finding special satisfaction in sharing the pure joy of chocolate with her customers. Her pursuit of perfection led to intense, exquisite confections and earned Fran's a following that has never stopped growing. Fran's Chocolates now consists of a production facility, four retail locations, a website [www.frans.com] and a wholesale division. Fran Bigelow is currently the president of Fran's Chocolates. Her daughter, Andrina, a Cornell MBA, is the CEO and her son, Dylan, a graduate of the Culinary Institute of America Greystone, is the Director of Chocolate.
Specialties
Fran Bigelow's passion for chocolates began with her first taste of French confections in 1969. The rich and delicate flavors captivated her senses unlike anything she had experienced. Devotion to furthering the art of chocolate is reflected in every recipe, method and ingredient. Each confection is made in small batches with meticulous care and skill in Fran's Seattle facility. For her couvertures, she uses exclusive blends of the highest quality cacao from regions such as Venezuela, Madagascar and Ecuador.