Guittard Chocolate Company

I have ordered from them online and am satisfied with the chocolate products. I use them on the baked goods during the holidays and other seasonal events.The service has been exceptional.I had tried both services either online when shipping is not a problem. But I tried picking my order once because I need the chocolate order for several baked goods to be done in a few days. I placed the order online, and was so excited that I can pick it up when it went through. Although one caveat and con, is they don't send you a confirmation that your order is complete. But for me, I had to call and pick up in the afternoon going to Burlingame.I had to go to the reception area and met a person at front desk to pick up my order, I told my name and a hard copy of my confirmation order. She brought it in a box packed nicely.It was definitely a great experience picking up the chocolates that I ordered. Several single origin chocolates, few packs of Akoma semi-sweet chocolate chips and milk chocolate chips, MIni chocolate chips. Au lait chocolate chips.It was a lot in 1 box, but it was worth the experience and trip. I would do it again, if there is an emergency order for my small shop. Otherwise, I would recommend doing it onlne and shipping is great. If you cannot find some products at shops and groceries, then order online and let it ship it to you. But if you are in the area at Burlingame, especially the hilly area. It is very secluded factory. I prefer this over other chocolates because of accessibility, it is local and can rely on Guittard when Valrhona or Callebaut are sold out at food service and wholesalers.

I'm excited to have finally found one of the sources of that awesome chocolate smell I get when I take the Millbrae Ave exit. I placed my pickup order online and received a confirmation email shortly after. 2 Quetzalcoatl Bittersweet Chocolate - 72% Cacao $9.981 Bittersweet Chocolate Baking Bars - 70% Cacao $6.991 Nocturne Extra Dark Chocolate - 91% Cacao $4.99 Total $21.96If you park at a visitor spot in the parking lot, the office entrance is to the right through the courtyard. I walked into the reception area and was greeted by the front desk person. I told her that I was picking up an order and gave her my name. She went to the back and got my bars for me and I was on my way. So far, I've only gotten into one of my 72% bars so far but killed it in one sitting. The chocolate is tasty and I'd recommend it to anyone. Protip: The confirmation email that is generated for pickup orders does not state that Guittard will send the customer a follow up email when their order is ready to be picked up. All it says at the bottom is: "HOW TO PICK UP YOUR ORDER:You selected Pick Up as your shipping selection. To pick up your order, please visit our offices between the hours of 8am and 5pm."It would be informative if Guittard added a blurb here about what to expect for pickup orders.

Been around forever with a wide variety of chocolates. They have been very supportive of local clubs with donations for fundraisers.

This is my holiday chocolate of choice. Although products are found locally in retail grocery stores, not all stores carry all varieties. I always place a pick up (will call) order from this chocolate factory. You can order and pay on line and save on shipping. They have all kinds of chocolate varieties, cacao percentages, international originations of cocoa etc. Site also has recipes :) Even if your local, they ship to make sure chocolates arrives safe and unmelted, so shipping can be as much as 3 bags of chocolate chip, morsels bags etc. So it's preferred to just pick up and save on shipping. Customer service was very easy to work with (Sarah was friendly and timely in responding). I'm always happy with service and merchandise.Tip: Siri takes you to back of factory where the trucks dock. But pick up is in front lobby on the other side of building. So you have to get to the next street. Look for the chocolate bar squares. See my pics :)

Simply the best chocolate in the Bay Area. You can order online and the delivery takes no time at all. Thank you for continuing and sharing this delicious French chocolate tradition! I highly recommend their chocolate above any other.

Do you smell chocolate while driving along California Drive or Rollins? Well don't freak out that you may have a tumor growing in your head because it's a real chocolate factory!Yay!!

That's right...I won a golden ticket, I won a golden ticket!!! Well, not so much won it, as got asked to go for work and not so much a ticket as Google Map Driving Instructions.Anyway...50 magical minutes in traffic and I was there! First we were escorted into a room with fruit-flavored, lick-able wallpaper! The snozberries really do taste like snozberries. Well, not so much fruit-flavored lick-able wallpaper as wallpaper made of natural fibers that tasted like hemp. My tongue still f eels furry. The group was asked to put on colorful protective gear, as to not disturb the inner-workings of this magical place.Well, no so much colorful gear as white aprons and hairnets.The first room we were lead to was the Cacao Bean Room, where the beans are shelled and ground up. Through modern mechanization, and the help of some little men, this is the start of the chocolate making process. I saw Oompa-Loompa's everywhere, working, dancing and frolicking. Well, not so much Oompa-Loompa's, as Mexican Day Workers. But they were singing...Not so much Oompa-Loompa songs about hearty life lessons as Spanish Folkloric ditties..."De colores,de colores se visten los campos en la primavera."Mr. Wonka (not so much Mr. Wonka as another man whose name I cannot mention due to proprietary and legal reasoning) led us to the Cocoa Butter Room. And that's when it happened. The greediness took over. The smooth, sinewy chocolate river was calling me. My precious needed me. I dove in. Augustus Gloop Belly Flop style. Well, not so much dove in, as stuck my hand in and grabbed a taste. And not so much my hand as Mr. Wonka's hand. And not so much his hand as a tongue depressor. And not so much a chocolate river as a machine filled with unsweetened cocoa butter.Then we were taken to the secret candy making room. There were Everlasting Gobstoppers, Sugared Whoozits and a gum that tastes like a whole meal!Well, not so much Everlasting Gobstoppers as Chocolate Chips, and not so much Sugared Whoozits as Chocolate Chips and not so much meal gum as Chocolate Chips...After the secret candy making room, Mr. W. led us to the Golden Goose Egg room, where I proceeded to have a tantrum and yell, "But Daddy, I want a Golden Goose Egg NOW," in a very contrived British accent.Well, not so much the Golden Goose Egg room as the storing and shipping room. And not so much a tantrum, as a stupid innocuous joke about wanting a Golden Goose, and not so much a contrived British accent as CA Valley Girl. Once the tour ended, Mr. Wonka informed me that I was really the only good egg of the whole lot and put me in a glass elevator. We shot through the ceiling, where he told me all this would one day be mine! And I could totally see my house from there.Well...not so much a Glass Elevator as stairs that led me to my car, and not so much that all of this would be mine, as the 5 bags of assorted chocolate chips I got to take home, and well, not so much my house, as the houses of Hunter's Point.

I just recently started baking and figured out I kind of have a knack for it.So when people ask me for my recipes, I'll be nice and I'll give them away. BUT what they don't know is half of my shit tastes so good because I use Guittard, not to mention I hold out and never give anyone my exact recipe. I tweak them, shhhhhhhhh, when its MY recipe its MY RECIPE, who cares if I stole it from Martha Stewart and added my Alton Brown knowledge on it?SO WHAT IF I HOLD OUT? They never asked the right question anyway: "Can I have your exact recipe?" Even if they did, I'd lie, just so I'd win a baking competition that doesn't exist.

If you've had anything chocolate from See's Candies, Kellogg's, Baskin Robbins, Recchiuti Confections, or Williams-Sonoma, chances are they were from Guittard. I know a handful of pastry chefs that use it but didnt know its rich history. 4 generations starting in SF then making it's way down to Burlingame through natural disaster and expansion. I grew up with See's which was the only chocolates my mother ate as a child. Now I've expanded the search for things more exotic and not so sweet and since Guittard allows you to buy in all forms, I can get what I want to my taste.

BITTERSWEET WAFERS FOR BAKING - for my HOT COCOALove these little babies. The baking wafers help melt the cocoa bits, making for a smooth cup that doesn't have a bunch O sediment sitting at the bottom of the cup. It's nice to actually drink all the cocoa instead of tossing out what's left at the bottom! :) It does color the flavor, but I find it to be a good coloring... like the homemade whip. USEI drop a couple in my cocoa mix before adding the cocoa powdered chocolate bits and a little milk before hitting the microwave. 40 seconds like that and I'm ready to roll! Add the rest of the milk, heat it all up, add the fresh made whip, and it's happy cocoa time. :)WHERE TO GET IN SFBelieve I got it at Brian's on California... maybe Cal Mart? Andronico's? Maybe just about any grocery store with good chocolate. : )