This 200-Year-Old Chocolate Brand Is a Portrait of Switzerland
Switzerland is renowned for its high-quality chocolate, and Cailler stands out as its oldest brand. Established in 1819, Cailler has continuously produced chocolate, making it a pioneer in the industry.
Nestled in the beautiful village of Broc, the Cailler Chocolate Factory is a historical and modern production site that reflects a rich legacy of innovation, quality, and craftsmanship.
The origins of Cailler can be traced to François-Louis Cailler, born in Vevey in 1796. Cailler, hailing from an old Veveysan family, encountered chocolate for the first time during a visit to Italy, where he witnessed Italian chocolatiers demonstrating their craft at an annual fair. The sight and taste of chocolate intrigued Cailler so much that he decided to learn the art of chocolate making. He trained at a chocolate factory in Turin, where he honed his skills and absorbed techniques from one of the leading chocolate producers of the time.
Upon his return to Switzerland, in 1819, Cailler established a small chocolate factory in Corsier-sur-Vevey, a commune near his hometown. The location of his factory is of particular historical importance, as it is believed that a small chocolate workshop had existed in the area as early as 1803. Whether or not this earlier establishment influenced Cailler’s decision is unclear, but his efforts in 1819 certainly marked the formal beginning of the Cailler brand. His early chocolate offerings were distinctly different from the smooth bars we enjoy today. Instead, he produced chocolate in the form of small loaves, which could be cut and shared, in contrast to the Italian tradition of hand-rolling chocolate into various shapes.
What made François-Louis Cailler stand out as a chocolate maker was his desire to mechanise the chocolate production process. Inspired by the laborious hand-grinding techniques he observed in Italy, Cailler invented a stone grinder with two cylinders that would turn at the same speed, effectively crushing the cocoa and sugar into a finer texture. This early form of mechanisation allowed him to produce chocolate more efficiently, paving the way for innovations like the conche machine, later perfected by Rodolphe Lindt, which would revolutionise the texture of chocolate.
Although the high cost of cocoa beans, driven by political and logistical challenges in importing raw materials, posed an obstacle, Cailler’s determination to create high-quality, affordable chocolate made him an early success. He introduced flavoured chocolate, combining cocoa with ingredients such as sugar, vanilla, and cinnamon, which appealed to a broader audience not only in Switzerland but beyond its borders.
After François-Louis Cailler passed away in 1852, his wife took over the management of the chocolate factory, as their two sons, Alexandre and Auguste, were still minors. During this period, the business faced various challenges, including competition and difficulties in scaling production.
