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Switzerland’s oldest chocolate brand still in existence

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François-Louis Cailler is born in Vevey. He will later found Switzerland’s oldest chocolate brand still existing.
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 chocolate business:
Starting in 1820, François-Louis Cailler rents additional factory space in order to produce chocolate on a larger scale.
In 1821, François-Louis Cailler and Abram L. C. Cusin dissolve the partnership, and Cailler continues to run the business on his own.
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 the Alpine 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".
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. The museum accounts for more than 400'000 visits per year.
Launch of 200-gram Cailler chocolate bars.
Cailler revisits its iconic milk chocolate recipe to better match consumer preferences (more milk, more cocoa and reduced sugar content).
Cailler celebrates 200 years of sharing our passion for chocolate excellence.
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The Art of chocolate-making

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At Maison Cailler, our chocolate factory in Broc, we combine our pride for tradition with our thirst for innovation. It's here that our chocolate goes through all the stages of production, from cocoa bean to finished chocolate creation.

Cailler is one of the few chocolate makers in the world that uses lightly-condensed milk. This milk is then added to the cocoa mass using our special procedure. It's this method that gives Cailler chocolate products their unmistakably delicious taste and unique texture.

Our creations are then packaged in-house at Maison Cailler, with over 300,000 chocolate temptations leaving our factory each day.


Our Commitment to the Region

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At Cailler, we have always valued the close relationships that we've maintained with the dairy farmers in our region. Our milk comes from around 1500 cows that graze within a 30-kilometre radius of Maison Cailler, spending spring to autumn on the untouched mountain meadows of the Fribourg Alps. 

How does Cailler achieve the creamy texture of its chocolate? Local farmers deliver their milk to our partner who condenses it and delivers it to Cailler. This slightly condensed milk is added to our delicious chocolate creations in liquid form within 24 hours. It is this process that gives our chocolate its smooth texture and characteristic milky taste.

Cailler is also the only chocolate producer in Switzerland that uses IP-SUISSE certified milk. All the local dairy producers who supply Cailler guarantee respect for nature in their production processes in order to preserve biodiversity. This is just another great example of our commitment to our region and to Switzerland.

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Sustainable Practices for a Better Future

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The Nestlé Cocoa Plan provides CAILLER with sustainably sourced independently certified cocoa. The Plan has 3 pillars: Better farming, Better lives and Better cocoa. Better farming means improving agricultural practices to increase yield and thus raising farmer incomes. To improve the environment we are also working to prevent deforestation and promote agroforestry. Better lives focuses primarily on gender empowerment and on improving access to education. Better cocoa comes from building long-term relationships with farmers and farmer groups, and achieving traceability. To learn more visit

The Rainforest Alliance seal means that farmers follow more sustainable farming practices that protect forests, improve their livelihoods, promote human rights of farm workers, and help them mitigate and adapt to the climate crisis. Find out more at

All the recipes for CAILLER chocolates, made at the Broc factory, are created in the purest respect of the chocolate-making tradition, from carefully selected ingredients, and are palm-oil-free.