Hubbry Logo
Guittard Chocolate CompanyGuittard Chocolate CompanyMain
Open search
Guittard Chocolate Company
Community hub
Guittard Chocolate Company
logo
7 pages, 0 posts
0 subscribers
Be the first to start a discussion here.
Be the first to start a discussion here.
Guittard Chocolate Company
Guittard Chocolate Company
Guittard Chocolate Company
View on Wikipedia
from Wikipedia

37°35′51″N 122°22′46″W / 37.597452°N 122.379557°W / 37.597452; -122.379557

Guittard Chocolate Company[3][4] is an American-based chocolate maker which produces couverture chocolate, using original formulas and traditional French methods. The company was founded in 1868 and is headquartered in Burlingame, California. It is the oldest continuously family-owned chocolate company in the United States, having been family-owned for more than four generations.[5]

Key Information

History

[edit]

Guittard Chocolate was founded by Etienne "Eddy" Guittard (1838–1899), who immigrated to the United States from Tournus, France, in the 1850s during the California Gold Rush.[5] He brought French chocolates with him, which he traded for supplies.[6] After trying without success for three years to strike gold in the Sierra, he returned to San Francisco, where shopkeepers with whom he had earlier traded his chocolate convinced him to become a chocolate maker. He then returned to Paris and saved money to buy the equipment he needed before returning to San Francisco[6] and opening his business at 405 Sansome Street on the San Francisco waterfront.[5] Initially, he also sold items such as tea, coffee, and spices alongside his chocolate.[6]

Horace C. Guittard, Étienne's son, was in charge when the 1906 San Francisco earthquake destroyed the city. In the aftermath of the quake, a new plant was built on Commercial Street.[6] The company expanded in 1921 and 1936 onto property on Main Street south of Market.[6]

In 1954, Guittard sold its property to the city so that Embarcadero Freeway could be built.[6] The company relocated to a 75,000-square-foot (7,000 m2) facility at the corner of Guittard and Rollins road in Burlingame, California, where it is still located today.[7]

Gary Guittard began working full-time at the company in 1975. He replaced Horace A. Guittard (his father) in 1989, becoming president and CEO.[5]

Pieces of Guittard bittersweet chocolate

Products

[edit]

The company produces cocoa, chocolate syrup, milk chocolate balls and eggs, and baking chips, as well as mints and mint wafers.[2] Eighty-five percent of Guittard's clients are food-industry professionals, while 15% are pastry chefs. Customers include See's Candies,[8] Rocky Mountain Chocolate,[9] Kellogg's, Baskin-Robbins, Recchiuti Confections, Garrison Confections,[citation needed] Williams Sonoma, Nation's Giant Hamburgers,[10] and Blue Chip Cookies.[11] The company also sells to chef Donald Wressel[12] and has recently developed a variety of chocolate bars specifically designed for amateur bakers.[10]

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Guittard Chocolate Company

View on Grokipedia
from Grokipedia
The Guittard Chocolate Company is an American manufacturer of premium artisanal chocolates, cocoa powders, and confections, founded in 1868 by Étienne Guittard in , California, making it the oldest continuously family-owned and operated chocolate-making business in the United States. Headquartered in , since 1955, the company specializes in high-quality products crafted through small-batch processing that blends traditional methods with modern innovation, serving professional bakers, chocolatiers, and home consumers alike. Now in its fifth generation of family leadership, with Gary Guittard as president and CEO since 1989, Guittard emphasizes sustainable sourcing from cocoa farms and honorable supply chain practices, as detailed in its annual progress reports. Étienne Guittard, a Frenchman who arrived in San Francisco during the California Gold Rush in the 1850s, initially imported and sold chocolate, coffee, tea, and spices from a small shop on Sansome Street before expanding into manufacturing. The business endured major events like the 1906 San Francisco earthquake and supplied chocolate to the U.S. military during World War II, while introducing innovations such as Sweet Ground Cocoa in 1900 and the first real semisweet chocolate chips in 1978. Today, Guittard's product lineup includes couverture chocolates for professionals, baking chips, drinking cocoas, and organic options categorized by flavor profiles like Bright & Fruity or Rounded & Chocolatey, all produced with a focus on quality from bean to bar. The company's commitment to craft is evident in its Burlingame facility, where vintage equipment is used alongside contemporary techniques to create chocolates for renowned partners in the culinary world, while its sustainability efforts prioritize direct farmer relationships and ethical cocoa procurement. As a family enterprise spanning over 155 years, Guittard continues to innovate, offering educational classes at its Chocolate Studio and maintaining its status as a cornerstone of American chocolate heritage.

History

Founding and Early Years

Étienne Guittard, born in 1838 in Tournus, , immigrated to in the 1850s amid , bringing bars of from his uncle's factory to trade for mining supplies. After prospecting for gold and recognizing the greater opportunity in supplying goods to miners, he returned to to learn the craft of -making before establishing the business. In 1868, Guittard established the Guittard Chocolate Company at 405 Sansome Street in , initially operating as a trading that exchanged , , , and spices for mining equipment. The venture capitalized on 's role as a bustling commercial port, where demand for imported luxuries was high among prospectors and settlers. Drawing on his French heritage, Guittard adopted traditional methods of producing , emphasizing high-quality cocoa beans processed in small batches to preserve flavor and texture. The company's early growth was interrupted by the and subsequent fires, which destroyed the Sansome Street facility and much of the surrounding city. Under the leadership of Guittard's son, Horace C. Guittard, operations were swiftly relocated to a temporary site on Commercial Street to maintain continuity amid the disaster's aftermath. The business, which had expanded from a handful of cocoa bags at its , remained under family ownership through these trials, ensuring the preservation of its founding principles.

Expansion and Modern Developments

In the early 20th century, Guittard Chocolate Company underwent significant expansions to accommodate growing demand for its chocolate products. In 1921, the company acquired additional property on Main Street south of Market in to increase manufacturing capacity. This was followed by another expansion in 1936, further extending its facilities on the same street and solidifying its position as a dedicated chocolate producer. By the mid-20th century, the need for larger-scale operations prompted a major relocation. In 1955, under the leadership of Horace A. Guittard, who became president in 1950, the company moved its factory from to , where it established a more expansive facility to support professional and commercial production. This shift marked a transition from a regional trader to a major manufacturer, enabling greater output while maintaining family oversight across generations. Key innovations further drove the company's evolution into the late 20th and 21st centuries. In 1978, Guittard introduced its line of semisweet chocolate chips, packaged in distinctive gold foil bags, which quickly became a staple for home bakers and expanded the brand's consumer reach. Earlier, in 1900, the company launched Sweet Ground Cocoa, a sweetened cocoa powder inspired by Mayan traditions, which gained popularity at venues like San Francisco's Cliff House and laid the foundation for its cocoa product lines. The company's longevity was celebrated in 2018 with its 150th , highlighting 150 years of family-owned making since 1868. Events included pop-up collaborations, a limited-edition Eureka Works , and reflections on its enduring craft traditions. Most recently, in 2025, Guittard partnered with RSM to implement a project, creating a virtual model of its production processes to simulate optimizations, reduce , and enhance without interrupting live operations.

Operations

Facilities and Manufacturing

The Guittard Chocolate Company's headquarters and primary manufacturing facility are located at 10 Guittard Road in Burlingame, California, spanning approximately 100,000 square feet. This site serves as the core hub for chocolate production, encompassing research and development, sales, marketing, and the creation of artisanal couverture chocolate. An additional facility in Fairfield, California, covers 300,000 square feet and handles warehousing, high-speed packaging, and chocolate production to support distribution needs. Guittard's manufacturing processes begin with sourcing high-quality cacao beans directly from global growers, emphasizing heirloom and fine-flavor varieties through premiums paid for sustainable practices and oversight of and . Beans are then roasted with scientific precision tailored to each variety or blend to optimize flavor profiles. Subsequent steps include grinding to break down the nibs into a coarse paste and , a prolonged agitation process that refines texture, develops smoothness, and enhances taste using generations-old techniques rooted in traditional French methods. These stages ensure the production of premium while maintaining control over at every point. The company integrates vintage equipment, such as traditional roasters and conches, with modern to balance artisanal craftsmanship and efficiency in small-batch production. This hybrid approach preserves the nuanced flavors derived from time-honored methods while enabling scalable output for applications. Approximately 240 employees support these operations across facilities as of 2023. Guittard's operations emphasize bulk production for clients, with about 80% of sales directed to professionals, including manufacturers in , , , and sectors. This focus allows the company to supply customized, high-volume solutions without compromising on quality standards established over 150 years.

Leadership and Workforce

The Guittard Chocolate Company has maintained family ownership across five generations since its founding in 1868, with governance centered on preserving the legacy while adapting to contemporary demands. The fourth generation, represented by Gary Guittard, joined the company full-time in 1975 and assumed the role of President and CEO in 1989 following the passing of his father, Horace A. Guittard, and brother, Jay Guittard. Under Gary's leadership, the company has modernized operations—such as introducing premium product lines like the Collection Etienne in 2000 using select cocoa beans and vintage methods—while upholding traditional craftsmanship to ensure flavor consistency and quality. The fifth generation continues this involvement in daily operations, with family members contributing to key areas such as marketing, sourcing, and efforts. Amy Guittard, a fifth-generation family member, serves as and has played a pivotal role in promoting the company's heritage and ethical practices, marking the first woman on the team. This generational continuity fosters a structure that balances innovation with the core values established by founder Étienne Guittard. The company's workforce, numbering approximately 240 employees as of 2023 primarily at its headquarters with additional staff at Fairfield, emphasizes long-term retention and specialized training in chocolate craftsmanship. Many employees have served for over 20 years, reflecting a stable, family-like environment that supports skill development in artisanal techniques passed down through generations. This focus on expertise ensures high standards in production while cultivating a dedicated team committed to the company's traditions.

Products

Chocolate and Couverture

Guittard Chocolate Company specializes in , crafted in small batches using a centuries-old French tradition to ensure high content that enables smooth melting and tempering for professional applications. In 2024, the company introduced the Guittard Couverture line, a new category of versatile, application-driven professional products including 31% cacao Crème Française White Chocolate, 35% cacao Soie Blanche , and 38% cacao Lait Doux . This premium line is designed primarily for pastry chefs, confectioners, and chocolatiers, offering a range of dark, milk, and white varieties with varying cacao percentages and viscosities to suit diverse culinary needs. The company's chocolate varieties include semisweet options such as the Semisweet Chocolate Wafers, which provide a balanced flavor profile ideal for enrobing and molding, and the chip line introduced in 1978 to cater to home bakers while maintaining professional quality. Milk chocolate products feature classics like the Milk Chocolate Wafers, known for their medium-strength flavor and lighter appearance, perfect for dipping and coating. Dark chocolate offerings encompass the innovative Santé 72% Cacao Chocolate Chips, sweetened with organic coconut sugar for a keto- and paleo-friendly profile with 1g net carbs per serving, delivering deep cocoa notes without refined sugars. White chocolate varieties, such as the Choc-Au-Lait Baking Chips, incorporate real essence for a creamy, silky texture with a lingering milky finish, suitable for both and confections. Organic selections include the Akoma Organic Extra Semisweet Chips, made from certified organic ingredients to appeal to health-conscious consumers and professionals seeking sustainable options. Additional formats encompass wafers across multiple cacao levels, bittersweet baking bars at 70% cacao with bright red fruit and cherry notes for versatile use in recipes, and chocolate syrups like the Syrup, which provide a rich, robust flavor for beverages, desserts, and professional preparations without mess or refrigeration needs. These products serve both professional and home users, with a significant portion directed toward pastry chefs for applications in , , and enrobing; notable clients include , which incorporates Guittard chocolate into its confections. The formulations emphasize non-GMO ingredients, real , and gluten-free production in peanut-free facilities to meet high standards for quality and safety.

Cocoa and Other Ingredients

Guittard offers a range of cocoa powders tailored for and beverage applications, including the Dutch-processed Cocoa Rouge, which features a deep-red color, 22-24% content, and an intense bittersweet flavor with robust, fudge-like notes favored by professional chefs. The company's Sweet Ground cocoa powder, introduced in 1900 inspired by Mayan techniques, is a sweetened, Dutch-processed blend that provides a smooth, well-rounded taste ideal for hot cocoa and mochas, reflecting Guittard's tradition of quality since the late . Organic variants, such as the Organic Natural Unsweetened Cocoa Powder, undergo natural processing to preserve the bright, flavor-forward profile of organic beans, with high content suitable for both and drinking. Beyond cocoa powders, Guittard produces drinking chocolate like Grand Cacao, a sweet ground formulation combining red Dutch-processed cocoa with finely ground , real , and no GMOs, offering a rich, old-fashioned experience. Specialty items include baking chips, which deliver a rich essence enhanced by real , made with cane sugar and palm oils without hydrogenated fats. Green mint baking chips provide a smooth, cool mint flavor for and snacking, using similar natural ingredients free from artificial colors. Milk nonpareils, featuring creamy milk wafers topped with colorful crunchy seeds, serve as versatile confections resembling small balls for decoration or direct consumption. Guittard also caters to dietary needs with kosher and vegan options across its line, certified by vegan.org and Orthodox organizations to ensure no animal-derived ingredients or , enabling broader use in inclusive recipes. For wholesale needs, the company supplies bulk formats such as 55-pound pails of liquors, including Liq-Co with 34-35% , designed for industrial manufacturing and large-scale production. Historical products like the 1900-era Sweet Ground cocoa emphasize Guittard's commitment to clean formulations, avoiding synthetic colors, flavors, and hydrogenated oils throughout its cocoa and chip offerings. These ingredients are often used in applications alongside chips for enhanced flavor depth.

Sustainability

Sourcing and Certifications

Guittard Chocolate Company sources its cocoa beans primarily from and , including key regions in , , and , where it prioritizes traceable, high-quality beans through its Cultivate Better Cocoa program. This initiative supports the procurement of beans from certified farms, cooperatives, and farmer organizations, emphasizing flavor preservation via on-site flavor labs established in these origin countries to evaluate and protect desirable cocoa varieties. By partnering with local research institutions and development organizations, Guittard ensures transparency and from farm to factory. The company holds several certifications underscoring its commitment to ethical and sustainable sourcing. It has been licensed by USA since 2007, which certifies select cocoa to increase farmer profits through premium payments and community projects. Additionally, Guittard sources Certified cocoa (formerly UTZ), promoting sustainable farming practices that protect biodiversity and improve livelihoods. The firm offers organic lines certified under USDA Organic standards, ensuring no genetically modified organisms or synthetic pesticides in production. Products are also certified kosher by the , confirming compliance with Jewish dietary laws without dairy or meat derivatives, and many are vegan certified by Vegan Action, verifying the absence of animal-derived ingredients. Guittard fosters partnerships to enhance farmer income and , including participation in the Cocoa & Forests Initiative, a public-private collaboration in and aimed at halting and promoting for long-term supply stability. Through the Cultivate Better Cocoa program, the company works with cooperatives and organizations to provide training, premium pricing, and tools, enabling direct tracking of beans from specific farms. These efforts align with broader programs involving stakeholders like the World Cocoa Foundation, supporting , health services, and productivity improvements for cocoa farmers. Guittard maintains a commitment to 100% natural ingredients by avoiding synthetic additives, preservatives, and artificial flavors across its chocolate products, relying instead on high-quality cocoa, non-GMO , rBGH-free where applicable, and sunflower as an emulsifier. This approach ensures purity in manufacturing while adhering to certifications like non-GMO Project Verified for applicable ingredients.

Community and Environmental Efforts

Guittard Chocolate Company supports farmer training programs in key cocoa-growing regions, including , , and , to enhance yields and improve livelihoods through its Cultivate Better Cocoa initiative. In and , the company collaborates with local cooperatives to deliver training on good agricultural practices, reaching hundreds of farmers annually; for instance, in 2023, 763 farmers in Ghana's Offinso region and 490 in 's SCOSA CI cooperative received instruction on techniques that boost productivity and income stability. In , particularly , Guittard established a Flavor Lab in with the Indonesian Coffee and Cocoa Research Institute (ICCRI) to train farmers, cooperatives, and extension agents on flavor preservation and premium bean production through sensory evaluation and craftsmanship skills. These efforts emphasize hands-on learning to empower farmers with sustainable farming knowledge, fostering long-term economic resilience in cocoa communities. The company's environmental initiatives prioritize preservation and by promoting and regenerative practices in cocoa regions. Through participation in the Cocoa & Forests Initiative, Guittard has facilitated the planting of over 51,000 shade trees in and since 2019, enhancing forest conservation and creating resilient ecosystems that support and mitigate impacts. These programs encourage crop diversification, composting of farm waste, and conservation of natural shade to maintain and prevent degradation, enabling farmers to sustain higher-quality yields while protecting surrounding habitats. By integrating , Guittard aims to balance with viable farming outcomes. Guittard has extended its environmental commitments to packaging practices. As part of the Cultivate Better initiative, in 2022 the company transitioned its flexible film packaging for retail baking chips (including chocolate chips), wafers, and professional 3-kilo bags to include 24% post-consumer recycled (PCR) content. This change reduces virgin plastic usage while preserving product integrity and shelf life. A third-party analysis estimates the transition saved approximately 16,000 kg of virgin plastic, equivalent to the plastic from nearly 270,000 one-gallon milk bottles. The packaging does not feature a How2Recycle label or provide specific on-package recycling instructions. Flexible plastic films of this type are typically not recyclable curbside but may be accepted at store drop-off programs for plastic films. Guittard has earned recognition for its commitment to superior bean quality and traceability through long-term support of the Cacao of Excellence Awards since 2009, where company expert Ed Seguine (1946–2024) contributed to establishing evaluation labs and training centers. In 2023, partners like Ghana's Cocoa Research Institute received a award for fine-flavor hybrids, highlighting the impact of Guittard's collaborative programs on global cocoa excellence, as noted in the company's 2024 progress report. Locally, in the where Guittard maintains its Burlingame headquarters, the family-led company supports community causes including the Boys & Girls Clubs of for youth development and the Careers in Program for culinary education. Additionally, the Guittard Chocolate Studio hosts hands-on workshops with chefs and chocolatiers, promoting education in chocolate artistry and innovation for professionals and enthusiasts.

References

  1. https://www.guittard.com/our-company
  2. https://www.guittard.com/
  3. https://www.guittard.com/assets/images/Guittard-CB-Report-2024.pdf
  4. https://www.guittard.com/assets/uploads/Guittard%20Backgrounder_Oct_7.pdf
  5. https://www.guittard.com/our-chocolate/type/professional
  6. https://www.guittard.com/cultivate-better
  7. https://www.guittard.com/events
  8. https://www.findagrave.com/memorial/11189277/etienne-guittard
  9. https://www.guittard.com/assets/uploads/Guittard_Backgrounder-July_2016.pdf
  10. https://www.sfgate.com/magazine/article/Guittard-Chocolate-Co-s-quest-for-perfect-candy-2324110.php
  11. https://www.sfgate.com/news/article/A-Chip-off-the-old-Block-3075281.php
  12. https://www.guittard.com/150
  13. https://www.forbes.com/sites/kimwesterman/2018/10/18/talking-with-gary-guittard-master-chocolatier-on-guittard-chocolate-companys-150th-anniversary/
  14. https://rsmus.com/insights/industries/food-beverage/chocolate-company-finds-its-sweet-spot-with-digital-twin-project.html
  15. https://www.just-food.com/news/us-chocolier-guittard-unveils-expansion-plans/
  16. https://www.tastingtable.com/1226946/guittard-chocolates-gold-rush-origins/
  17. https://chocolatour.net/a-visit-to-the-guittard-chocolate-company/
  18. https://oukosher.org/companies/kosher-parve-and-the-legacy-of-guittard-chocolate/
  19. https://candyhalloffame.org/inductee/gary-w-guittard/
  20. https://pastryartsmag.com/podcast/amy-guittard/
  21. https://www.owler.com/company/guittard
  22. https://www.linkedin.com/company/guittard-chocolate-company
  23. https://perishablenews.com/bakery/guittard-chocolate-company-introduces-guittard-couverture-a-new-category-oif-versatile-application-driven-professional-products/
  24. https://www.guittard.com/professional
  25. https://gygi.com/products/guittard-old-dutch-milk-chocolate-wafers-5-lb-bag
  26. https://www.guittard.com/our-chocolate/detail/sante-72-cacao-chocolate-chips
  27. https://www.guittard.com/our-chocolate/detail/choc-au-lait-baking-chips
  28. https://www.guittard.com/our-chocolate/detail/bake_bittersweet-baking-bars
  29. https://www.gourmetwholesaler.com/guittard-guittard-dark-chocolate-syrup-110421
  30. https://www.sfgate.com/food/article/bay-area-family-chocolate-royalty-20146620.php
  31. https://www.guittard.com/our-chocolate/type/bake
  32. https://www.guittard.com/our-chocolate/detail/bake_cocoa-rouge
  33. https://www.guittard.com/our-chocolate/detail/organic-natural-unsweetened-cocoa-powder
  34. https://www.guittard.com/our-chocolate/detail/drink_grand-cacao
  35. https://www.guittard.com/our-chocolate/detail/butterscotch-baking-chips
  36. https://www.guittard.com/our-chocolate/detail/green-mint-baking-chips
  37. https://worldwidechocolate.com/shop/guittard/milk-chocolate-wafers-with-colored-nonpareils/
  38. https://www.guittard.com/mindful-choices
  39. https://www.guittard.com/in-the-kitchen/article/faqs
  40. https://www.guittard.com/cultivate-better/protecting-flavor
  41. https://www.guittard.com/press/show/2018
  42. https://www.guittard.com/cultivate-better/honorable-sourcing
  43. https://www.guittard.com/assets/images/Cocoa-Forest-Initiative-2019-Guittard.pdf
  44. https://www.guittard.com/assets/images/GuittardCultivateBetterProgressReport_2023.pdf
  45. https://www.hcpcacao.org/action-blog/guittard-chocolate-company-expands-its-flavor-labs-in-ghana-ivory-coast-and-indonesia-to-protect-high-quality-cocoa
  46. https://www.guittard.com/cultivate-better/preserving-the-environment
  47. https://www.guittard.com/assets/uploads/Guittard_PCR_Media_Alert_Final.pdf
  48. https://www.guittard.com/cultivate-better/supporting-people-and-communities
Add your contribution
Related Hubs
User Avatar
No comments yet.