We are Scientist, Artist-Designer, Engineer but now Freezeologists. We discovered the joy of using liquid nitrogen to make frozen desserts while doing cryogenic experiments.
We have been creating Freeze in private for several years and master in making these high quality desserts to serve friends and families. We perfected our recipes & designed a system to safely handle liquid nitrogen for food making. Now, it is time for us to share these creations with the public.
We are a team of 7 – scientist, engineer, designer, artist, manager, health care professional and creative genius. But none of us can, hand-on-heart, say that we enjoy commercial frozen desserts for taste, aesthetic, health and dietary reasons. We want simple high quality ingredients that we know are good for us and good for our Freeze. We provide personalized Artisan desserts, return freedom of choice and total control back to the consumers.
Most of all, we want dessert NOW – freshly made and the way we like it!
It is our 77K team’s goal to return control back to the hand of the consumers and to rid the world of boring and “harmful” desserts.
We aim to create personalized; high quality products, and to explore new processes, bringing thoughtfulness, transparency, flexibility, inclusiveness, fun, entertainment, and creativity to a frozen dessert that we call Freeze.
Using liquid nitrogen we freeze our honest cream & milk at blinding speed to reduce ice crystal growth, giving silky-smooth results even with reduced fat and sugar content.
We have the flexibility to control our ingredients, proportions and the churning time, using our in-house designed & Canadian-made CCU – Cryogenic Control Unit. This freedom allows individualization of product & almost limitless creativity at ease.