Double V

What we know

• Founder Willson Chen trained at a French pastry school after starting as an unpaid bread-shop apprentice, then placed in international gelato competitions (2015 Marco Polo International Gelato Cup, Taiwan team; 2014 冰淇淋達人創意大賽 champion) before opening Double V in 2016
• Wrote 《冰淇淋風味學 Gelato & Sorbet》 (2022), Taiwan's own published reference text on gelato/sorbet formulation and flavour theory, and teaches an online course on the technique
• Runs single-ingredient themed weeks (a chocolate week sourcing multiple single-origin cacaos, a 15-variety mango week, a honey week distinguishing avocado, orange-blossom and camphor-tree honeys by their fermentation and floral character) rather than a fixed menu
• Deliberately reduces stabiliser/gum content so the gelato melts faster than competitors', a stated formulation choice explained on the record: 'so consumers don't confuse a slow-melting mouthfeel with richness'
• Adjusts the day's flavour mix to the day's weather (more milk-forward flavours on cold rainy days, more fruit on hot ones) rather than a fixed seasonal calendar alone
• Collaborates with named specialists in other fields — Simple Kaffa's world barista champion 吳則霖 (matcha), bar Testing Room (cocktail-flavour week) — rather than working in isolation