Inspired by a life-changing trip to Paris, Fran Bigelow opened her first shop, Fran’s Patisserie and Chocolate Specialties, in Seattle’s Madison Valley in 1982. Cakes and pastries were the focus in the early days. As her reputation grew, so did the lines of customers. During the holidays when wait times were especially long, Fran treated her guests to freshly made chocolate truffles. An immediate success, these pure chocolate confections soon became the heart of Fran’s business.

In the 41 years since, Fran has built a loyal following around her elegant mastery of chocolate. Recognized as a pioneer of the artisanal chocolate movement, Fran has been named The best overall chocolatier in the United States by The Book of Chocolate, and Outstanding Fine Chocolatier — North America by the Fine Chocolate Industry Association. Many of her products have won national awards for innovation and quality, and Fran has been inducted into the Specialty Food Association Hall of Fame.

Fran continues to find immense satisfaction in sharing the joy of pure chocolate with her customers. Confections are handmade at her production facility in Seattle’s historic Georgetown neighborhood, where her team creates rich truffles, chocolate-covered fruits and nuts, and signature salted caramels from only the highest-quality ingredients. Each ingredient is essential to the quality of our chocolates, and we are committed to the highest standards of ethical sourcing through lasting and transparent relationships with our suppliers and Organic and Fairtrade certifications. Learn more about our Ingredients and Sourcing.

Over the years, the love of chocolate has become a family affair, with Fran’s daughter Andrina now working alongside her as CEO, and her son Dylan as Director of Chocolate, carrying the tradition of excellence forward into a new generation.