72 Hours in Switzerland: Part II (Maison Cailler)

The day was wet, overcast, and dreary when I landed at EuroAirport Basel-Mulhouse-Freiburg in France. That didn’t faze me as I rolled my luggage through the gate and exited the airport to meet my friend, Izz. (Isabelle, but she preferred Izz.) She's fly like that. I would be staying with her during my time in Switzerland. I bounced from the sidewalk to her car as soon as I spotted her smile. It was bright and warm, quite a contrast to the day. It widened the closer I got; taking up space from the dashboard to the back speakers by the time I opened the passenger door. Mine was permanently plastered to my face.

“I have a surprise for you! Do you like surprises? Well, I hope you do because I have one”, she bombarded me as soon as I got settled and clicked the seatbelt.

“I love surprises! Girl, take me away”, I responded with my whole chest. And my chest was out. I was decidedly unprepared for the weather. Per usual.

We drove from Saint-Louis, France through the mountainous landscapes of Basel, and stopped at McDonald’s in Bern before arriving at Maison Cailler in Broc, or “Chocolate House” as it translates.

QUICK FACTS

HISTORY

Founded in 1819 by François-Louis Cailler,

Maison Cailler is Switzerland’s "oldest chocolate brand still in existence." Cailler’s love and reverence for crafting “decadent, artisan chocolate” probably stemmed from his roots and upbringing in Vevey. Born in 1796, Cailler’s birth town was home to seven chocolate factories by 1806 and had been established as a hub of chocolate production in Switzerland. It’s no wonder Cailler made a life and legacy in the world of chocolate!

A fact I found most interesting is that Cailler revolutionized chocolate production by changing the way they manufactured milk chocolate. Cailler chocolate is creamier and has a richer milk flavor because they use condensed milk from the Alpine Gruyère region, as opposed to the powdered milk other brands use.

I can confirm this chocolate is downright sinful. It doesn't melt on your tongue, it's like satin on the skin, just brushing over your tastebuds and leaving the whisper of its presence behind. Cailler chocolate is smooth like when you clean your room, put down new sheets, clean the bathroom, take a shower, shave your legs, and hop in the bed after. Yea. Every bite.

For further reading, check out this and this.

Contact

Rue Jules Bellet 7, 1636 Broc, Switzerland

+ 41 26 921 59 60

maisoncailler@nestle.com

WHY YOU SHOULD VISIT

If the chocolate itself doesn't bring you in, the immersive experience awaiting you should certainly pique your interest.

Maison Cailler offers:

-museum tours learn about the production of chocolate from the Aztec cocoa ceremonies to their present-day cocoa farmers.

-chocolate workshops Learn the art of tempering and ganache-making and create your own chocolate masterpiece under the guidance of resident chocolatiers.

- escape game "In an authentic vintage wagon, you will be immersed in the universe of our famous Rayon chocolate. A delicious reward is awaiting the bravest ones."

Before embarking on A hour-long tour, we purchased our tickets and waited our turn in a hallway lined with vintage advertisements from Cailler's earlier days.

Part III will take a look at how Cailler's chocolate is produced from their cocoa farmers of various regions, like South America and Africa, to their in-house facilities. As always, thank you for reading!