The Bebop-pers

Bebop started during the pandemic lockdown in May, when all of us had some free time on our hands to finally work on this “new approach” to the thing we all loved to eat, as we tested it, friends started to try it, among them Sonia Sui’s husband Tony, Sonia liked it and asked if she could sell it on her new e-commerce site. On October 24th, Sonia help introduced Bebop to the world in her Instagram post. 

Shared Bebop with many brilliant chefs, restaurateurs, mixologists and hoteliers, getting insightful feedback for improvement as well as collaborating with many of them, including Regent Hotel, Sugar Pea, Tamed Fox, Heritage, Bridge and Ben Teppanyaki. Did a pop-up shop during the summer months at the Huashan 1914 Creative Park. Founded the Tainan Jazz Festival, the first jazz festival in Taiwan started by the people.  

Introduced our plant-based formula in May, with the help of Hawaiian ukulelist Cynthia Lin and Taiwanese guitarist Hope Yeh. Started to partner with The American Club Taipei, Flavors and Cosmopolitan for events and hosted the second annual Tainan Jazz Festival on October 25-28, inviting international musicians, like Joyce Cheung from HK to perform for the first time.

Moved our production facility to Taiwan Ministry of Agriculture’s Agricultural Technology Park in Pingtung. As we perfected our plant-based formula for texture and shelf-life, made the decision to phase-out dairy from our products (because it’s just better). Released the first Bebop Artist Project, the Landforms EP recording collaboration with the divine Yenting Lo. Partnered with Tainan’s Hiyashi to offer Bebop frozen desserts in their LIN HAO STORE. Hosted 3rd annual Jazz Festival on October 23-27.

Partnering with Bebop ambassador Tim Lin to introduce our plant-based cup frozen desserts to the world. Look forward to the 4th Tainan Jazz Festival on October 17th-19th.