Press

Press Mentions


Haute Living, January 2014 

Luxe Rodeo Drive and Guittard to Create 15,000-Slice Centennial Cake

"The Luxe Rodeo Drive Hotel has taken on the task of creating the celebratory confection, and has partnered with Guittard Chocolate Company’s corporate executive pastry chef, Donald Wressell, to present the City of Beverly Hills with a larger-than-life birthday cake on April 27. ... The Luxe Hotels/Guittard cake, will stand at a staggering 10-feet high, 15-feet wide, 20-feet long, and will weigh approximately 4,000 pounds. It will depict the iconic Beverly Hills City Hall tower and the world-renowned Rodeo Drive."

New York Times, January 2014 

Tweaking Hot Chocolate with Wild Flavors 

NYT's Dining in New Jersey column featured notable hot chocolates in the region including Maricel Presilla's place Zafra and the Bent Spoon in Princeton, NJ:

"'Three are on the menu daily: the classic; the habanero, made with heirloom local peppers harvested in summer and ground into a powder; and a nondairy version blended with organic coconut milk instead of cream and milk. The fourth is “a wild card,' Ms. Carbone said, but all share a main ingredient — 61 percent cacao Guittard chocolate, from California. 'It’s fair trade and has a great reputation, but it’s also really rich and thick,' she said."

Bay Area Bites, January 2014

Bay Area Companies Win Big at the 2014 Good Food Awards 

"Bar chocolate from Guittard (an intense 100% bar of blended beans) ... [was] honored among a strong category of contenders from states as far-flung as Vermont, Hawaii, and North Carolina."

PopSugar, January 2014

8 Unusual Finds at the Good Food Awards Marketplace 

"The Guittard 100 Percent Cacao Unsweetened Baking Bars...from California's beloved chocolate factory will blow your mind, because the bars contain no sugar whatsoever. Yet they maintain a rich chocolate flavor and smooth, creamy mouthfeel. This is no bitter baking bar."

Table Matters, December 2013 

Nuts About Chocolate: Sophisticated versions of a kid-friendly combo 

"When it came to sourcing the chocolate for Poco Dolce, Wiley stayed local. Located just 15 miles south of San Francisco, Guittard Chocolate Company has been making chocolate for more than four generations. Wiley uses Guittard exclusively in her selection of flavored bars (the olive oil bar is another winner), toffees, and tiles—small squares of chocolate featuring additions like burnt caramel toffee, candied ginger, or roasted almonds."

Los Angeles Times, December 2013 

Sweet! Pastry chefs are making a comeback
Betty Hallock of the LA Times highlights what it takes to be a top pastry chef, featuring Donald Wressell amongst several other top "dessert makers." "The orchestration of plating is like a dance," says Wressell. 

San Francisco Business Times, November 15-21, 2013

Executive Profile of Gary Guittard, President and CEO of Guittard Chocolate Company

At Home in Fairfield County, November/December, 2013

Warming Trend: Guittard Grand Cacao Drinking Chocolate

Food & Wine | foodandwine.com, October, 2013

Baker's Delight
Food & Wine Executive Food Editor Tina Ujlaki about the Collection Etienne baking bars.

Nick Malgieri, September 28, 2013

Chocolate Cakes with Guittard's New Gourmet Baking Bars
“My friends at Guittard Chocolate have new Fair Trade Certified baking bars that are great for cakes, desserts, cookies, and even a furtive munch or two.”

Laughing Squid, August 12, 2013

Liquid Chocolate Bars at Outside Lands 2013
“In true Willy Wonka fashion, Burlingame, California-based Guittard Chocolate Company served up ‘Liquid Chocolate Bars’ to patrons of the 2013 Outside Lands festival.”

Bay Area News Group, August 8, 2013

Guittard’s best-ever brownies
“…this brownie recipe recipe is — pardon the informality — OMG, insane.”

Wine Spectator, July 31, 2013

Chocolate: Like Butter for Chocolate
Gary Guittard is interviewed on the importance of cocoa butter in the making of chocolate.

New York Times, July 30, 2013

Front Burner: To Melt, When a Bit of Chocolate Will Do
“Now, for home cooks, [Guittard Chocolate Company] has introduced the fine-textured, complex bars in smaller sizes, in semisweet (64 percent cacao), bittersweet (70 percent) and unsweetened (100 percent).”

WSJ.com, July 19, 2013

Cocoa Processing: It’s a Grind, But Sometimes Price Helps
Gary Guittard is interviewed about the rise in cocoa prices.

The Well-Tempered Chocolatier, June 4, 2013

Meet the Maker: Gary Guittard of Guittard Chocolate Company
Q&A with Gary Guittard

Food Network, 2008

Unwrapped: Chocoholic
A behind-the-scenes tour of Guittard Chocolate Company.

San Francisco Chronicle, May 30, 2007

Tasters Choice: Guittard Tops a Heap of Chocolate Chips
Guittard Real Semisweet chips and Super Chips place first and second in this tasting.

San Francisco Chronicle, April 18, 2007

Guittard Protests Proposal to Allow Vegetable Oil in Chocolat
Gary Guittard is interviewed about his grass roots effort, “Don’t Mess With Our Chocolate.”

San Diego Union-Tribune, February 7, 2007

Let the Chips Fall Where They May
Guittard Real Semisweet Chocolate Chips is the winner of this taste test.

Manufacturing Confectioner, September 2005

Origin Cocoa: Vive La Difference
Gary Guittard’s talks about what origin cocoa is and why it’s important.

Food & Wine, February 2004

Bay Area Chocolate Binge
“ ‘You can’t help but love it,’ said Guittard. This is a man who once told the San Francisco Chronicle that ‘chocolate melts in the mouth like two lovers in each other’s arms.’ “

Los Angeles Times, March 16, 2002

Raising the Bar on Chocolate
“Swishing the smooth, dark blend around in his mouth, Gary Guittard searches for the right words. ‘Astringent,’ he decides, ‘with some floral notes.’ “

New York Times, November 29, 2000

The Boss: I’m A Chocolate Maker’s Son
Gary Guittard’s first person account of being the fourth generation of his family to go into the chocolate-making business.