bake - November 2019 - 30

Josh Johnson

GUITTARD
Guittard Chocolate Company is a San

These recommendations take into account

Francisco Bay Area chocolate maker

viscosity, fat and ﬂavor. 

celebrated for crafting world-class couver-

Guittard Chocolate, the
family company that has
expertly crafted chocolate in
the San Francisco Bay Area
since 1868, is proud to announce that its manufacturing facility is tree nut free.
Throughout its 151-year history, Guittard Chocolate has
worked to represent quality
and innovation at every level
of its production and product
line. Guittard's tree nut free
certification joins the company's existing Cultivate Better commitments including
non-GMO, peanut free, gluten
free, sunflower lecithin and
Fair Trade Certified with the
goal of bringing thoughtfully
sourced and allergen-friendly
products to customers.
The tree nut free claim applies
to Guittard Chocolate products
produced after July 31, 2018.
All Guittard Chocolate consumer products are now tree
nut free, including the entire
line of baking chips, organic
baking wafers, baking bars
and cocoa powders.

30 < NOV 2019 | bakemag.com

Josh Johnson is the Pastry Chef of Guittard

methods. Founded in San Francisco in 1868,

Chocolate Company, where he brings his

Guittard Chocolate Company is the oldest

celebrated craft, artistry and palate in devel-

continuously family-owned and operated

oping new recipes and ideas with Executive

chocolate-making business in the United

Pastry Chef Donald Wressell. Earlier this

States. Guittard is an industry leader in its

year, these Guittard Chocolate Company

global efforts to promote sustainability

pastry chefs wowed the crowds at the 2019

of the environment of the cocoa-growing

Kentucky Derby where they crafted innova-

regions and the well-being of cocoa workers.

tive chocolates and pastries. The pastry
chefs made it happen with a creative work-

Guittard supplies pastry chefs, artisan choc-

around that involved a true team effort.

olatiers, patisseries, restaurants, caterers
and hotels with a premium line of single

Johnson made up laminated dough at

origin and blended chocolates.

the College of DuPage in Chicago, stored
the dough sheets in a chest freezer and

Collection Etienne is made in small batches

loaded up for a 5½ hour drive to Louisville.

in the centuries-old, French artisan tradi-

Wressell manufactured pan goods to bring

tion. A variety of styles designed to meet

with him from Los Angeles. He explained

the various demands of the pastry kitchen,

that there would be no way to produce

every Collection Etienne chocolate is care-

intricate laminated dough pastries in the

fully crafted for taste, quality and perfor-

industrial kitchen at Churchill Downs. "We

mance. Looking for a chocolate for a partic-

were doing this delicate work in and around

ular application? Search by percentage

cooks making 6,000 pounds of beef,

or application to discover what Guittard's

bringing in pallets of asparagus and other

pastry experts have found to work best.

products. It was quite a thing to behold."

JOHN UNREIN

FAST FACTS

ture chocolate based on traditional French
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