150 Years of Guittard Chocolate Traditions

Guittard.com
On Turning 150

Guittard Chocolate. Passion 150 Years in the Making.

150 years isn’t a mark of our longevity. 150 years is a testament to our passion. And passion? Well, that never gets old.

You don’t make chocolate for a century and a half because you like it. You make chocolate for that long because you’re over-the-top, up-all-night obsessed with it. Like Etienne Guittard, who prized his chocolate more than gold in the 1800s, sailing halfway around the world to perfect his craft before setting up shop in San Francisco. After him came five generations of Guittards, all self-professed chocolate devotees.

And we want to be around for 150 more years. For the chocolate, naturally, but also for the community of people who grow our cocoa, make our products, and enjoy our chocolate. That’s why we work to protect family-run cacao farms, pound on the FDA’s door to uphold standards, and innovate to make chocolate in traditional ways.

We never rest. Because in every bean, every bar, every ounce of chocolate is a chance to do something extraordinary. And, in this family, we wouldn’t do anything else.
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Meet The Chocolate That Tells The Story

Eureka
Works

In 1868, Etienne Guittard landed in San Francisco. Others had come seeking gold, but he had his own treasure: an unassailable passion for chocolate. He set up his first factory, Eureka Works, and sold his chocolate to scores of fortune seekers.

OUR EUREKA WORKS CHOCOLATE IS A TRIBUTE TO WHERE WE BEGAN

In turning 150, we were inspired by a vintage ad illustrating our original sourcing. Early on, we sourced most of our cocoa from around the Pacific, giving our first chocolate a flavor unique to the west coast.

Our Eureka Works chocolate recreates that classic west coast flavor, using cocoa from our earliest sourcing locations for a taste of history."

Indonesia

Cacao first arrived to Indonesia in the 1600s and today the country is the third-largest cocoa producer in the world. We’re partnering with the Indonesian Coffee & Cocoa Research Institute to help them rediscover the unique, historic flavors of this diverse island nation.

Hawaii

The only region in the U.S. that grows cocoa. Its award-winning cacao industry has bolstered farms like Waialua Estate on the north shore of Oahu, where these beans are from. Since 2005, we have worked closely with the farm on post-harvest techniques that bring out the full flavor of this unique cacao.

Ecuador

The largest producer of cocoa at the turn of the century, Ecuador is still home to the Arriba or Nacional variety of cocoa. Renowned for its aroma and complexity, this historic cocoa variety is grown by the organic-certified Sabor Arriba cooperative in Esmeraldas.

Brazil

Cocoa sourced for this chocolate comes from the Fazenda Camboa farm, in the heart of the Bahia growing region, where the 3rd generation of the Carvalho family has worked to restore this plantation to its former glory. Family to family.

Made with beans sourced from the same locations we used when we opened our doors, Eureka Works is a limited-edition 62% chocolate that provides a taste of history.

This uniquely complex, multi-bean blend has an early mild-fresh fruit acidity along with notes of pineapple, dark cherry, slightly under-ripe banana and hints of citrus.

For every Eureka Works bar sold, a portion of proceeds will go to the Heirloom Cacao Preservation Fund.

As founding members of the HCPF, we’re proud of the work it does to conserve biological diversity, support premium prices, empower farming communities, and help ensure delicious chocolate for years to come.

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