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History

1796

François-Louis Cailler is born in Vevey. He would later found Switzerland’s oldest chocolate brand still in existence.

1806

Records show that Vevey was already home to seven chocolate factories at this time, meaning it had already been established as a hub of chocolate production.

1818 – 1820

Together with Abram L. C. Cusin from Aubonne, François-Louis Cailler opens a grocery store in Vevey where they also sell chocolate. While his partner visits customers and collects orders, Cailler manages the business in Vevey.

1819

The oldest price list from François-Louis Cailler’s business:

1820

Starting in 1820, François-Louis Cailler rents additional factory space in order to produce chocolate on a larger scale.

If Cailler did not acquire his knowledge of chocolate production while travelling through Italy, it was certainly there that he increased his expertise. Personal and business relationships among chocolate producers developed between Turin and Vevey in particular.

1821 – 1826

In 1821, François-Louis Cailler and Abram L. C. Cusin dissolve the partnership, and Cailler continues to run the business on his own.

Financial difficulties force François-Louis Cailler to enter into a new partnership, this time with Jean-Louis Johannot-Chappuis, who had been mentioned in the books earlier as a cigar supplier. This partnership ends in 1825, and Cailler fully takes over chocolate production once again.

Cailler produces chocolate at the Chenaux Ziegler mill in Corsier-sur-Vevey using water-powered machinery.

1826 – 1828

After a bankruptcy in 1826, François-Louis Cailler’s wife runs the business temporarily until he is once again allowed to manage it himself.

1830

Charles-Amédée Kohler (1790–1874) buys a mill in Lausanne to establish a chocolate factory.

1832 & 1840

François-Louis Cailler buys two new factories in Corsier-sur-Vevey and Vevey. The factories are located on the Canal de la Monneresse and are water powered.

1852

François-Louis Cailler dies, and his wife continues to run the business together with their two sons, Auguste and Alexandre.

1866

Alexandre-Louis Cailler, grandson of François-Louis Cailler, is born.

1867

Daniel Peter, François-Louis Cailler’s son-in-law, starts producing chocolate under the name Peter-Cailler.

1875

Daniel Peter invents milk chocolate.

1890

Cailler pralines are invented.

1898

Alexandre-Louis Cailler opens a new factory in Broc and begins producing milk and hazelnut chocolate on a large scale.

1904

Daniel Peter and Charles-Amédée Kohler become partners and found the company Société Générale Suisse de Chocolats Peter et Kohler Réunis.

Cailler begins to produce its own Branches. The original Branche was first mentioned in Kohler’s recipe books from 1896.

1905

Under an agreement with Peter and Kohler, Nestlé launches its own milk chocolate produced by Peter and Kohler. At this time, all partners are benefiting from Nestlé’s international sales network.

1907

Before the start of the First World War, Cailler expands its range of chocolates by introducing Fémina, an extra-fine mix of pralines sold in a gift box.

1911

As the chocolate industry booms, the companies Peter (managed by Daniel Peter) and Kohler, which were already partners, merge with Cailler. They decide to join forces in order to introduce high-quality Swiss chocolate, whose reputation rests on the invention of both milk and fondant chocolates, to a larger international audience. The name of the new company is Peter, Cailler, Kohler, Chocolats Suisses S. A.

Alexandre-Louis Cailler develops a completely different process for the manufacture of milk chocolate than the one used by Peter. The process, which is still used today, allows for the production of chocolate that is creamier and has a richer milky flavour than ever before. To make this chocolate, Alexandre-Louis Cailler uses condensed milk made from Alpine milk from the Gruyère region, which is also renowned outside of Switzerland. To this day, Cailler is the only Swiss chocolate manufacturer that uses condensed instead of powdered milk to produce its milk chocolate, which is why the chocolate has such an incomparably rich milky flavour and is so meltingly smooth.

1920

Kohler launches Chocmel brand chocolate with honey and almond slivers.

1923

Cailler launches Frigor, which was developed by Cailler confectioner Charles Panchaud.

1929

Peter, Cailler, Kohler, Chocolats Suisses S. A. merge with the Nestlé Group.

1937

Invention of air bubble technology for chocolate bars; the chocolate produced using this technology has been sold under the name Rayon to this day.

1940

Launch of Cailler Dessert.

1979

Launch of Ambassador pralines.

2006

Relaunch of the brand under the name Cailler of Switzerland.

2009

The Chocolate Centre of Excellence (CCE) opens in Broc.

2009

Launch of Sublim.

2010

Grand opening of Maison Cailler – La Chocolaterie Suisse: a wonderful place where visitors can experience with all their senses the secrets surrounding the origins and the manufacturing of chocolate

2010

Launch of the Cailler Cuisine brand.

2012

Launch of 200-gram Cailler chocolate bars.

2015

New packaging is introduced, and Cailler chocolate is now sold in airport duty-free shops as well as in China and the US through Amazon.