Guittard Chocolate

Today, Guittard is the last of the group of original family-owned food businesses that defined nineteenth century San Francisco. Guittard's newest product line—E. Guittard—is named to honor Gary's great-grandfather, Etienne, and reflects a return to the family's traditional French methods and original formulas. E. Guittard meets a niche in a growing market—the artisan foods market. After five years of testing several hundred small, handcrafted batches of varietal cacao bean blends, Gary announced the first of the E. Guittard line in May 2001, with additions to the line released in early 2002.

Gary foresees E. Guittard as taking on a major part of the artisan chocolate market. As ever at the Guittard Chocolate Company, Gary notes that one of the company’s strengths continues to be the demonstrated ability to remain flexible, personal—“artisanal." He looks forward to the advent of more at-home chocolate candy-making, to serving consumers with increased sophistication of awareness of cacao history and bean varietals, to bringing more of the European interest in artisan chocolate to America, and to what appears to be a still deeper love affair with Theobroma cacao—the bean that first captivated Europe nearly five hundred years ago.

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