bake - June 2018 - 26

chocolate & decorating

Strategic Chocolate Production
Surging demand for chocolate in the United States is driving

Planning for future generations has been a hallmark of Guittard

up the need for expanded production capabilities among the

throughout its 150 years in the Bay Area.

largest chocolate companies in the nation.
"Foresight and thoughtful planning is how the company has
Guittard Chocolate Company has expanded chocolate

managed to thrive and continue creating jobs here in Northern

production, effective May 15, at its second facility in Fairfield,

California in 2018," says Gary Guittard, a member of the fourth

California. Guittard president and chief executive officer Gary

generation to own and manage the firm. "That the long-antici-

Guittard announced that the strategic decision to add a second

pated launch of chocolate production in Fairfield also coincides

facility with chocolate production capabilities results from the

with our 150th anniversary is sweet serendipity."

long-range thinking integral to 20 years of planning for growth
and innovation.

Guittard will commemorate its 150th anniversary throughout
the year and across the country with celebrations and pop-up

Guittard recognized years ago that the Bay Area's ever-

events, collaborations, and the unveiling of a limited edition

increasing technology and biotechnology sectors would chal-

150th anniversary chocolate blend for chefs.

lenge his company's ability to grow near its headquarters in
Burlingame, California. He located the Fairfield site 20 years

In addition to honoring the farmers, workers, retailers and chefs

ago and built the 300,000 square-foot facility in 2001, which is

who have supported Guittard throughout the years, Guittard

used for warehousing and high-speed packaging.

will also bring its 150th anniversary to the people through a
series of consumer events, historical society and restaurant

The addition of new, custom-designed proprietary chocolate

partnerships, industry leadership and new products.

production equipment allows Guittard to meet the growing
domestic and international demand for its unique premium

A limited-edition chocolate, Eureka Works 62%, was introduced

chocolate products from its three customer categories:

in the spring. It's a tribute to where Guittard began and is made

wholesale/manufacturing, professional/foodservice, and

with beans sourced from the same locations available to founder

consumer/retail.

Etienne Guittard: South America, Indonesia and Samoa. The
and reflects sourcing along the Pacific trade routes that has

60-year history, is among the makers of quality chocolate prod-

impacted the evolution of California-made chocolate.

ucts that the Fairfield facility will further support. The company
headquarters will remain at the Burlingame site, where propri-

The 150 years of Guittard serves as a snapshot of California

etary processes and vintage equipment for producing specialty

food and commerce history from its start as a manufacturer

and limited-edition products as well as some of the traditional

and merchant during the Gold Rush to its position today as a

products, will continue.

chocolate industry leader and innovator.

26 < JUN 2018 | bakemag.com

JOHN UNREIN

resulting chocolate demonstrates the West Coast flavor profile
The Bay Area's See's Candies, with which Guittard has a


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Table of Contents for the Digital Edition of bake - June 2018

http://digital.bakemag.com/sosland/bake/2019_09_01
http://digital.bakemag.com/sosland/bake/2019_08_01
http://digital.bakemag.com/sosland/bake/2019_07_01
http://digital.bakemag.com/sosland/bake/2019_06_01
http://digital.bakemag.com/sosland/bake/2019_05_01
http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
http://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
http://www.nxtbook.com/sosland/bake/2015_02_01
http://www.nxtbook.com/sosland/bake/2015_01_01
http://www.nxtbook.com/sosland/bake/2014_12_01
http://www.nxtbook.com/sosland/bake/2014_10_01
http://www.nxtbook.com/sosland/bake/2014_09_01
http://www.nxtbook.com/sosland/bake/2014_08_01
http://www.nxtbook.com/sosland/bake/2014_07_01
http://www.nxtbook.com/sosland/bake/2014_06_01
http://www.nxtbook.com/sosland/bake/2014_05_01
http://www.nxtbook.com/sosland/bake/2014_04_01
http://www.nxtbook.com/sosland/bake/2014_03_01
http://www.nxtbook.com/sosland/bake/2014_02_01
http://www.nxtbook.com/sosland/bake/2014_01_01
http://www.nxtbook.com/sosland/bake/2013_11_01
http://www.nxtbook.com/sosland/bake/2013_11_02
http://www.nxtbook.com/sosland/bake/2013_10_01
http://www.nxtbook.com/sosland/bake/2013_09_01
http://www.nxtbook.com/sosland/bake/2013_08_01
http://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
http://www.nxtbook.com/sosland/bake/2013_05_01
http://www.nxtbook.com/sosland/bake/2013_04_01
http://www.nxtbook.com/sosland/bake/2013_03_01
http://www.nxtbook.com/sosland/bake/2013_02_01
http://www.nxtbook.com/sosland/bake/2013_01_01
http://www.nxtbook.com/sosland/bake/2012_11_01
http://www.nxtbook.com/sosland/bake/2012_10_01
http://www.nxtbook.com/sosland/bake/2012_09_01
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http://www.nxtbook.com/sosland/bake/2012_02_01
http://www.nxtbook.com/sosland/bake/2012_01_01
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