Pastry chef
Fran Bigelow
- Discipline
- Pastry chef
Portrait of Fran Bigelow
i. Biography
The Path
University of Washington and California Culinary Academy are the two schools named in Fran Bigelow’s training, and they frame the technical base behind a career that moved into chocolate production rather than restaurant service. Fran’s Chocolates has been the company attached to Fran Bigelow since 1982.
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The Work Today
Seattle is the market and production context for Fran’s Chocolates, where Fran Bigelow serves as founder and owner.
Signature
Gray & Smoked Salt Caramels, Smoked Salt Caramels, sea salt caramels, and coconut gold bars are the signature items associated with Fran Bigelow’s work at Fran’s Chocolates. The line points to a confectionery practice built around caramel, salt, and chocolate pairings.
In Their Words “I started by going through Julia Child in I guess about 1965.” The reference places Fran Bigelow’s early cooking education in the printed canon that shaped a generation of cooks.
Acclaim
Specialty Food Association Hall of Fame induction, Good Food Award, Northwest Chocolate Festival Award Winner, Mott Green Sustainability Award, Sofi Award, and Lifetime Achievement Award are the honors attached to Fran Bigelow’s name.
FAQ
Asked of Fran
What is Fran Bigelow's current role?
As of 2026, Fran Bigelow is Owner and Founder.
Where did Fran Bigelow train or study?
Fran Bigelow trained at University of Washington and California Culinary Academy.
What recognition has Fran Bigelow received?
Specialty Food Association Hall of Fame induction (2018).
Explore
The Sunday email
Read about chefs like Fran Bigelow in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.