bake - November/December 2020 - 11

We let the cocoa beans tell us
how they want to be processed."

BARRY CALLEBAUT/GUITTARD

Gary Guittard, chief executive officer, Guittard Chocolate

chocolate, introduced in 2000,
was developed for the professional pastry chef and chocolatier.
This line is made from the world's
most select cacao beans using
time-honored vintage methods
and small-batch manufacturing
processes to produce the world's
finest chocolate. Guittard also
works closely with pastry chefs
and chocolatiers to come up with
a chocolate that accomplishes a
speciﬁc ﬂavor in their ﬁnal confectionary or pastry product. As a
result, Collection Etienne offers
a wide array of options in style,
form factor and ﬂavor proﬁle. This
expertise and ability to customize
a product for customers of all sizes
sets Guittard apart.
The company delivers to pastry
chefs, artisan chocolatiers, pâtisseries, restaurants, caterers and
hotels a premium line of single
origin and blended chocolates.
Guittard hand-selects Collection
Etienne cacao beans from farms
in the world's most exceptional
growing regions and crafts each
variety based on how to best
celebrate its true ﬂavor, character,
and optimal culinary applications.
The 150 years of Guittard serves
as a snapshot of California food
and commerce history from
its start as a manufacturer and
merchant during the Gold Rush to
its position today as a chocolate

industry leader and innovator.
Etienne Guittard opened Guittard
Chocolate Company during the
Gold Rush in 1868 where he sold
provisions such as chocolate,
coffee, tea, and spices.
The business quickly grew to
become an integral part of San
Francisco's burgeoning manufacturing community. Later, his son
Horace C. rebuilt the company
after the Great Quake of 1906
destroyed the factory and much
of San Francisco.
During the mid-1950s, the third
generation, led by Horace A.,
moved the company just south
of San Francisco to Burlingame
in order to make way for the
building of the Embarcadero
Freeway. He led the growth of
Guittard over the next decades,
balancing automation with artisanship to produce chocolate for
a growing number of industrial
and consumer retail customers.
The fourth generation of the
Guittard family, brothers Jay and
Gary, joined their father in the
1970s. Jay succeeded Horace
A. as president in the mid-80s.
In 1989, due to the untimely
deaths of Horace A. and Jay, Gary
became chief executive officer
and chocolate maker.
Desserts featuring the ﬁnest chocolates
in the world continue to gain popularity
among consumers in the United States.

Bake Magazine Digital Special Report  4 | Volume 1 | bakemag.com

11

http://www.bakemag.com

bake - November/December 2020

Table of Contents for the Digital Edition of bake - November/December 2020

bake - November/December 2020 - 1
bake - November/December 2020 - 1
bake - November/December 2020 - 2
bake - November/December 2020 - 3
bake - November/December 2020 - 4
bake - November/December 2020 - 5
bake - November/December 2020 - 6
bake - November/December 2020 - 7
bake - November/December 2020 - 8
bake - November/December 2020 - 9
bake - November/December 2020 - 10
bake - November/December 2020 - 11
bake - November/December 2020 - 12
bake - November/December 2020 - 13
bake - November/December 2020 - 14
bake - November/December 2020 - 15
bake - November/December 2020 - 16
bake - November/December 2020 - 17
bake - November/December 2020 - 18
bake - November/December 2020 - 19
bake - November/December 2020 - 20
bake - November/December 2020 - 21
bake - November/December 2020 - 22
bake - November/December 2020 - 23
bake - November/December 2020 - 24
bake - November/December 2020 - 25
bake - November/December 2020 - 26
bake - November/December 2020 - 27
bake - November/December 2020 - 28
bake - November/December 2020 - 29
bake - November/December 2020 - 30
bake - November/December 2020 - 31
bake - November/December 2020 - 32
bake - November/December 2020 - 33
bake - November/December 2020 - 34
bake - November/December 2020 - 35
bake - November/December 2020 - 36
bake - November/December 2020 - 37
bake - November/December 2020 - 38
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https://digital.bakemag.com/sosland/bake/bake-redbook-2024
https://digital.bakemag.com/sosland/bake/bake-may-june-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2024
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
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https://digital.bakemag.com/sosland/bake/2020_06_01
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https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://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
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