- The craze for artisanal soft serve: Forget industrial Italian-style ice cream from the beach. Here, Italian-style ice cream machines dispense ultra-smooth, homemade ice cream made from Bresse milk and cream.
- The cult of local and seasonal produce: Founded by two graduates of the Institut Paul Bocuse, the establishment uses no artificial colors or ready-made fruit purees. The menu is short (4 flavors per month) and changes according to the availability of fresh fruit from local producers.
- High-fashion toppings: You personalize your cone (also homemade) with high-flying sauces and pastry biscuits (cookies, caramel, crispy toppings) to make it a truly creative dessert.
Fresco Glacier is an artisanal ice cream shop located on the banks of the Saône, in the heart of Lyon's 2nd arrondissement. Created by Julia Canu and Tiago Barbosa, also founders of the famous Único Artisan Glacier, Fresco specializes in Italian-style ice cream ("soft serve") prepared with fresh, local and seasonal ingredients.
Identity and concept
Fresco stands out for its intimate setting and short but inventive menu. Each month, the establishment offers four flavors that change with the seasons, made with milk and cream from Bresse and fresh fruit from regional producers. The creations are served in homemade cones or cups, often adorned with original toppings that play with textures and temperatures.
Origins and craftsmanship
Originating from the world of Único, Fresco perpetuates the same philosophy of "homemade" and short supply chains. The founders, graduates of the Institut Paul Bocuse, prioritize transparency and artisanal quality: no fruit purees or colorings, only raw products processed on site.
Reception and reputation
Praised by the food press and guides like Le Fooding, Fresco is frequently cited among Lyon's best ice cream parlors. Customers rave about the creative flavors – tonka bean, peach, mixed berries, or mirabelle plum – and the perfectly balanced sweetness of its Italian-style gelato. The friendly atmosphere and attentive service further solidify its status as a popular gourmet stop on Lyon's riverbanks.
Special features
The establishment operates primarily during the summer season, with an extended winter closure. It also offers frozen desserts inspired by the Minnà pastry shop, another brand owned by the Canu-Barbosa duo, extending the ice cream experience beyond the simple cone.
