Guittard Chocolate Company
37°35′51″N 122°22′46″W / 37.597452°N 122.379557°W
| Company type | Corporation (family-held) |
|---|---|
| Founded | 1868 |
| Founder | Étienne Guittard |
| Headquarters | , United States |
Key people | Gary Guittard (President and CEO) |
| Products | Confectionery Couverture chocolate |
| Owner | Gary Guittard |
Number of employees | 240 |
| Website | www |
| Footnotes / references [1][2] | |
The Guittard Chocolate Company 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.[3]
History
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.[3] He brought French chocolates with him, which he traded for supplies.[4] 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, saved money to buy the equipment he needed, before returning to San Francisco[4] and opening his business at 405 Sansome Street on the San Francisco waterfront.[3] Initially, he also sold items such as tea, coffee, and spices alongside his chocolate.[4]
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.[4] The company expanded in 1921 and 1936 onto property on Main Street south of Market.[4]
In 1954, Guittard sold its property to the city so that Embarcadero Freeway could be built.[4] 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.[5]
Gary Guittard began working full-time at the company in 1975. He replaced Horace A. Guittard (his father) in 1989, becoming president and CEO.[3]
Products
The company produces cocoa, chocolate syrup, milk chocolate balls and eggs, baking chips, as well as mints and mint wafers.[2] 85% of Guittard's clients are food industry professionals, while 15% are pastry chefs. Customers include See's Candies,[6] Rocky Mountain Chocolate,[7] Kellogg's, Baskin-Robbins, Recchiuti Confections, Garrison Confections,[citation needed] Williams Sonoma, and Nation's Giant Hamburgers[8] The company also sells to chef Donald Wressel and has recently developed a variety of chocolate bars specifically designed for amateur bakers.[8]
References
- ^ "Secretary of State Statement of Information (California Stock, Agricultural Cooperative and Foreign Corporations)". California Secretary of State. January 19, 2018. Archived from the original (PDF) on September 26, 2020. Retrieved July 18, 2018.
- ^ a b "Guittard Chocolate Company". Hoover's. Archived from the original on January 10, 2012. Retrieved February 24, 2012.
- ^ a b c d Guthrie, Julian (November 6, 2011). "Guittard Chocolate Co.'s quest for perfect candy". SFGATE. San Francisco Chronicle. Retrieved September 29, 2022.
- ^ a b c d e f Larsen, Elaine (February 11, 2000). "A Chip off the old Block". SFGATE. San Francisco Examiner. Retrieved September 29, 2022.
- ^ Knickerbocker, Peggy (January 21, 2005). "Old-line chocolate maker still keeps eye on competition". SFGATE. San Francisco Chronicle. Retrieved September 29, 2022.
- ^ Roberts, Daniel (August 22, 2012). "The secrets of See's Candies". Fortune. Retrieved September 29, 2022.
- ^ Mathew, Teresa (November 13, 2015). "Most Admired CEOs 2015: Guittard CEO restores family's Gold Rush-era chocolate enterprise to its former glory". San Francisco Business Times. Retrieved September 29, 2022.
- ^ a b "Pies - NATION'S Giant Hamburgers". NATION'S Giant Hamburgers. Retrieved December 4, 2023.
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