In the mid-1800s, Etienne Guittard ventured from France to the West Coast of America in hopes of striking it rich during the California Gold Rush. He brought delicious chocolate from his uncle’s factory to trade for mining supplies but soon discovered that wealthy miners were willing to pay a premium for the treat. Armed with the knowledge that there was another kind of “gold”, he sailed back to France to finesse his craft and, in 1868, returned to San Francisco and opened Guittard Chocolate. The business remains family-run to this day.
|Baking Chips – Extra Dark||326g||12|
|Baking Chips – Milk||326g||12|
|Baking Chips – Semi-sweet||340g||12|
|Baking Chips – Super Cookie||283g||12|
|Baking Chips – Akoma||340g||12|
|Baking Chips – Choc-Au-Lait||326g||12|