Little Bear founder, Chef Franck Bouilhol, made his strong commitment to flavours during his training at the Ecole Nationale Superieure de la Patisserie, Alain Ducasse Formation, in France. In addition to the technical training and the awakening of his natural passion, he also received there a long tradition of striving for excellence.
Chef Franck has since developed all of these elements through years of experience and refining his techniques in France, Belgium and Canada. In 2019, he capitalized on all of these: extensive training, experience and his natural passion and dedication to flavour, when he started Little Bear Gelato, an artisanal frozen dessert line.
Little Bear Gelato doesn’t compromise with taste. That is why the top and main ingredient of all of their products is what brings the flavor: the fruits, the nuts, the chocolate. Their secret for bold and memorable frozen dessert is first to curate the highest quality ingredients then to follow the traditional European savoir-faire.
The name, by the way, is inspired by his young son, whom he affectionately calls his “Little Bear”.
