Oser Communications Group

1 7 December 2017 SNACKING NEWS Fran Bigelow Makes Her Name in Chocolates BY LORRIE BAUMANN On Fran Bigelow's list of the most impor- tant things in life, chocolate is way up there. Like, really way up there. A visit to Paris planted the seed in 1969, when Bigelow walked into a chocolate shop and found something that had been missing from her life. "The smell and the taste of the chocolate was something we didn't have here. We just didn't," she says. When she returned home to Seattle, Washington, that thought came with her. "I was very interested in fine food, and I was tak- ing cooking classes, and I ended up pursu- ing my love of cooking at the California Culinary Academy," she says. "It's all been wrapped up in fine food and choco- late, and it's been really great." The seed planted during that trip to Paris blossomed in 1982 when Bigelow opened the first of what is now four retail stores, all in Seattle. The location is not a coinci- dence, and it's more than just that it's Bigelow's home. "Seattle is a really welcoming place for new busi- nesses, and it still has that very supportive atmosphere," she says. In the early 1980s, chocolate wasn't a superfood — an entire concept that hadn't yet been born — and the American food move- ment was in its infancy. Bigelow's obsession with chocolate was a little odd back then. She spent a lot of time educating her customers about what fine chocolate was supposed to taste like and why it was more expensive than the mass-marketed products, an effort that continues today. "At that time, great chocolate was not readily available. This was a commitment to finding high-quality chocolate and working with it," she says. "Because at Fran's, chocolate is the central focus, and when you eat a Fran's product, you should always taste the wonderful fla- vors of fine chocolate." "All along, we have been trying to edu- cate people about what fine chocolate is," she adds. "Now we've developed some re- ally fine tasters who are holding us to higher standards, so it's been a really nice ride." Her search for better and better choco- late has led her to a recent reformulation of many of her products with all organic ingredients, following two years of work getting organic certification and fair trade certification. "We now use a very good or- ganic chocolate," Bigelow says. Fran's Chocolates' Almond Gold Bar, winner of the 2017 sofi Award for Best New Product in the Chocolate Candy cat- egory, and Macadamia Gold Bar are two of those. The Almond Gold Bar is made with caramel and roasted almonds and dark choco- late, and the Macadamia Gold Bar is the same, except that it has macadamia nuts instead of al- monds. Frans' Choco- lates' Gray Salt Caramels, made with 67 percent dark chocolate and finished with sea salt harvested off the coast of Brittany, and Milk Chocolate Smoked Salt Caramels, dipped in 39 percent deep milk chocolate and sprinkled with sea salt smoked over Welsh oak, were the first of Fran's Choco- lates' products to go organic, and the com- pany's Park Bar, made of milk chocolate with roasted peanuts, is now organic as well, as is the Fran's Chocolates Dark Chocolate Sauce, Caramel Sauce, and Raspberry Sauce. "Those have been a huge hit," Bigelow says. "With the Choco- late Sauce and Caramel Sauce, you're going to have it on ice cream, and particu- larly for children, people are incorporating organic ingredients and sustainable philos- ophy in all of their food decisions." Bigelow's children, small when she began making chocolate and feeding a good deal of it to them, have now joined her in the business. Her son, Dylan, is now the company's Director of Chocolate and does a great deal of work on recipe de- velopment. Her daughter, Andrina, with a master's de- gree in business ad- ministration from Cornell University, is the company's Chief Executive Of- ficer. Bigelow her- self stays busy with quality control and staff training, which is particularly vital for a company that's still a very seasonal business. The com- pany has a permanent staff of about 85 em- ployees, but additional employees come on board as production ramps up for the holiday season. "All the wonderful staff at Fran's have worked so hard together to get to this place, and everybody's been totally on board. It's made expansion doable while keeping the quality everything we want it to be. ... It's been a wonderful 35 years and a great way to enjoy the family and build something we're really proud of." n Treat Right During the Winter Holidays Chocolate and candy have long been a special and fun part of the winter holidays like Christmas, Hanukkah and the cele- bration of the New Year, and today these treats continue to be an integral compo- nent of holiday celebrations and family traditions. If you keep a couple of these tips in mind, says the National Confec- tioners Association, the whole family can enjoy treats during the holidays while maintaining a happy, balanced lifestyle. Understand Candy Portions Most people in the U.S. enjoy chocolate and candy 2-3 times per week, averaging about 40 calories per day and about one teaspoon of added sugar per day from confectionery items. Candy accounts for less than 2 percent of the average Ameri- can's overall caloric intake. Make a Plan During the holidays, there will be many events serving treats. Think about when and how you want to treat yourself, so you are not faced with making an on-the-spot decision. You can also prepare for holiday events by choosing a lighter lunch or in- corporating a brisk walk in your day. Focus on Favorites Whether it's a cup of steaming hot cocoa with whipped cream or candy cane truf- fles, everyone has a few of their holiday favorites. Enjoy these special treats and skip the rest or swap them for lower-calo- rie alternatives. Celebrate with Candy in Different Ways It's exciting to sample candy items during the holidays, but remember that you can enjoy candy in other ways, too. Decorat- ing gingerbread houses, playing dreidel, hanging candy canes on the tree, discov- ering sweets in an Advent calendar or baking with some of your favorite candy and chocolates are fun ways to include treats in your celebrations. Model Good Behavior Parents often use holidays as an opportu- nity to talk to their children about the im- portance of balance. Show your children how to enjoy a balanced diet that can in- corporate the occasional treat. Mint – it's the Flavor of the Season If you find yourself needing to freshen up your breath, mints and sugar-free gum are both great options. These little treats typ- ically contain only 5-10 calories each, and might help you curb your desire to sample an additional appetizer or another glass of wine! Don't Forget the Chocolate While chocolate and cocoa products are some of the tastiest holiday treats, and they may also play a special role in the diet. Some types of dark chocolate and cocoa contain antioxidants called fla- vanols, which studies suggest may pro- mote heart health. Stay Active with Fun Winter Activities Be sure to maintain your exercise routine around the holidays. Outdoor activities like ice skating, skiing and sledding, are an easy way to incorporate exercise into your holiday plans. Savor the Flavor Slowing down and mindfully consuming chocolate and candy can help maximize enjoyment and reduce mindless overeat- ing. This holiday season, try to focus on the unique flavors, textures and unique flavors to help manage your enjoyment of treats. Don't Prohibit Treats Recent research suggests that restriction may increase your child's desire for the very treats parents attempt to limit. The same goes for you! Overly emphasizing restriction of treats may lead to overindulgence in adults, too. Instead of restricting treats, use these tips to make a plan to embrace balance. n

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