Sikou has a long history that has had its setbacks and successes. In a way the life of a business is rarely very different from that of men. The story begins in 2009. At this time Sikou is still a small organic restaurant with an array of homemade ice cream crafted by artisan Bruno Lai. In 2011 the small restaurant went bankrupt. Bruno was forced to sell his home to pay off his debts. Nevertheless he didn't give up. A small group of private investors is attracted by the quality but above all by the philosophy that underlies it all : Raw milk and cream, simple recipes with just a few ingredients known by everyone, all high-quality raw materials, naturals and unprocessed, and flavours homemade by the artisan. The aim was to make ice cream and sorbets according to the rules of the trade in the true sense of the term.The workshop and the brand "Sikou" are acquired and the small group associates the artisan to re-launch the activity, but in prepackaged ice cream dedicated to groceries.
Tavsiye
