Upcoming Giveaway: Fran's Salted Caramels

In early April, we started giving away some of our favorite products from local companies to bring some unexpected joy to our customers and support local businesses. The reception has been so great that the giveaways have taken on a life of their own.

Next up, one of Seattle’s quintessential contributions to our nation’s culinary scene: Fran’s Salted Caramels.

When Fran Bigelow introduced her Chocolate Salted Caramels in 1998, little did she know they’d inspire a national trend. More than twenty years later, Fran’s Salted Caramels have been critically acclaimed as one of the top artisanal confections in the United States.

And this Saturday (June 13), we are thrilled to giveaway a three-pack of Fran’s Gray Salt Caramels with every whole pie order.

Fran’s signature confection is comprised of a soft, butter caramel coated in dark chocolate and a topping of tiny flecks of sea salt harvested off the coast of Brittany. If you’ve somehow never tried this legendary Seattle treat beware, you may never again be able to pass up an artisan chocolate shop.

The sea salt chocolates were inspired by the French salted caramels, which used salted butter in their caramel. Fran tweaked the form by garnishing her chocolate-covered caramels with crunchy sprinkles of Brittany’s sea salt, which would otherwise melt into the caramel. Initially, some customers were confused, according to Andrina Bigelow, Fran’s chief executive, and Fran Bigelow’s daughter. But the new taste and texture quickly became Fran’s most popular confection.

Fran opened her first shop in Seattle’s Madison Valley in 1982. In the decades since, Fran has been recognized as a pioneer of the artisanal chocolate movement, including being named “The best overall chocolatier in the United States” by The Book of Chocolate. In 2018, she was inducted into the Specialty Food Association Hall of Fame.

Of the giveaway, Andrina says, “Thanks again for supporting Fran’s—we love working with the Pagliacci team!”

Publish Date: June 9, 2020