BIG INTERVIEW


AG: Sustainability and transparency are hugely important to our business. Our Cultivate Better™ program is built on four pillars: Protecting Flavour, Supporting People & Communities, Honourable Sourcing and Preserving the Environment. Our initiatives are interconnected, one part cannot flourish without the other, creating an integrated ecosystem designed for the long-lasting sustainability of the global cocoa and chocolate community. Collaboration is so central to effective efforts which is why we focus on building programs alongside our sourcing partners as well as origin governments. This provides opportunities for comprehensive and integrated efforts that underscore our dedication to sourcing with the utmost integrity so that we contribute to a thriving cocoa-growing community for generations to come.


You recently returned from a trip abroad. Can you tell us a bit about where you went, what you experienced, and how those insights influence your perspective on the chocolate industry? AG: Travel is such an important part of my life and feel it really provides perspective, inspiration and grounding. This last trip, I was in London and Paris, which, as a California kid I feel sounds “poshy”, if you will. There’s something about the smell of the air, the way the light hits, the sounds that gets me thinking. Of course, whenever I’m abroad, I love exploring local pastry shops, coffee shops and restaurants to see what’s being paired with what, techniques, and trends. But I also think having a pulse on the greater culture of the city you’re in, be it museums and galleries or just riding the tube gives you a sense of what people are gravitating to in their day to day. It’s very clear that chocolate and a “sweet treat” is still very much top of mind. Much like what


12 • KENNEDY’S CONFECTION • DECEMBER/JANUARY 2025/26


WE DON’T INNOVATE FOR THE SAKE OF NOVELTY; WE INNOVATE TO DEEPEN FLAVOUR, STRENGTHEN


COMMUNITIES, AND MAKE CHOCOLATE THAT HAS BOTH PURPOSE AND SOUL


we’re seeing in the States, there’s very much a nod to nostalgia but also just finding moments to slow down and connect; chocolate is often at the centre of those moments.


Innovation is clearly a big part of Guittard’s DNA. Could you tell us about any recent product developments or upcoming ranges — perhaps even the unreleased one showcased in London? AG: Next year we’ll be launching batons for pain au chocolat and a range of single origin couvertures for the trade. The single origins are created with special, limited quantity, hand selected cacao beans from small farms, crafted with our unwavering commitment to flavour and performance. They include a 64% Madagascar from the Akesson Bejofo Estate in the Sambriano Valley, with soft acid and notes of warm savoury spices and bourbon barrels. Bright and tart citrus fruit intermingle with under ripe berries and a dash of spice to envelope a smooth rich chocolate. Also, two couvertures made from Hawaiian beans, a 55% and a 38%. The beans for these Hawaiian chocolates are grown on the north shore of Oahu, at the Waialua Estate. Since 2005, we have worked closely with Waialua Estate on post-harvest techniques, like fermentation and drying —key elements to flavour development— so that we can cultivate fine-flavour cacao that celebrates the flavours of the islands and one that we can then bring to life in the crafting of chocolate that honours the heritage, partnership, and cultivation of this unique, rare and flavourful cacao. We’re also launching a 72% made with coconut sugar in response to growing consumer demand, it is free from all 14 major allergens with notes of dried fruits, nuts and coconut. This is a product that’s already available in the US, and we’re extremely excited to be bringing to the UK.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64