François-Louis Cailler is born in Vevey. He would later found Switzerland’s oldest chocolate brand still in existence.
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.
The oldest price list from François-Louis Cailler’s business:
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.
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.
François-Louis Cailler dies, and his wife continues to run the business together with their two sons, Auguste and Alexandre.
Alexandre-Louis Cailler, grandson of François-Louis Cailler, is born.
Daniel Peter, François-Louis Cailler’s son-in-law, starts producing chocolate under the name Peter-Cailler.
Daniel Peter invents milk chocolate.
Cailler pralines are invented.
Alexandre-Louis Cailler opens a new factory in Broc and begins producing milk and hazelnut chocolate on a large scale.
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.
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.
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.
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.
Kohler launches Chocmel brand chocolate with honey and almond slivers.
Cailler launches Frigor, which was developed by Cailler confectioner Charles Panchaud.
Peter, Cailler, Kohler, Chocolats Suisses S. A. merge with the Nestlé Group.
Invention of air bubble technology for chocolate bars; the chocolate produced using this technology has been sold under the name Rayon to this day.
Launch of Cailler Dessert.
Launch of Ambassador pralines.
Relaunch of the brand under the name Cailler of Switzerland.
The Chocolate Centre of Excellence (CCE) opens in Broc.
Launch of Sublim.
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
Launch of the Cailler Cuisine brand.
Launch of 200-gram Cailler chocolate bars.
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.