An interview with Amy Guittard, Chief Marketing Officer at Guittard Chocolate

Amy Guittard, Chief Marketing Officer at Guittard Chocolate, brings a deep passion for sustainability, craftsmanship, and storytelling to Guittard. In this interview, she shares insights into her inspirations, her experience working in a fifth generation family business and the artistry in the evolution from cacao bean to dessert.

Where do you find inspiration in your day to day?

So much of my inspiration comes from nature. One thing I find incredibly humbling is the transformative nature of chocolate – not only emotionally but also just simply in the essence of its creation in so much that it all starts from a seed. Inspiration to me comes first from slowing down and being able to observe the world around me; noticing the way the sunlight happens to peak through the leaves on a tree or even learning about a new kind of blueberry. While seemingly disconnected from chocolate and cocoa, seeing these moments in time as, not just moments, but inspiration to think about what we do at Guittard, how we do it and why we do it. Chocolate making is an art and a science; roasting and crafting the cocoa beans in a way that brings out their flavours is crucial to making a quality end product. I call it the evolution of artistry. We see it is as our duty to celebrate the flavours of the beans that cocoa farmers have so diligently and carefully cultivated in the fermentation and drying process. We honour that artistry and make a chocolate where the whole is greater than the sum of the parts so our customers can bestow their own level of artistry – we’re left with a dessert that’s an exponential summation of the entire supply chain.   
 
How does the family dynamic influence the company culture?

As a fifth-generation family business, we consider our employees and our customers as much a part of our family as we do each other. It’s a culture that infuses all that we do. We all wear a lot of different hats; we’re a small organization which means we’re all intimately involved in all aspects of the company. I describe us as a 157-year old start-up – collaborative, creative, innovative and dedicated to the success of our customers.
 
What's your go-to dessert to make if you're hosting friends? Do they have high expectations of your culinary skills due to your background?

Freshly-baked chocolate chip cookies – you can’t go wrong. The right recipe (I prefer a soft and chewy) with the right chocolate (I prefer a not-too-sweet 64%) – it’s warm puddly goodness that’s just the right sweetness to end a meal. I will also add that I sometimes need a little palette cleanser after a chocolate dessert. I remember once a dinner up in Oregon, our Pastry Chef Josh Johnson put a platter of frozen green grapes on the table for guests to enjoy after a robust chocolate dessert. It was the perfect touch. As for my friends, the bar is high but they also know I like to play around with things (and also that I’m my own worst critic) – I’m guilty of preparing multiple desserts (or in this case, different batches of cookies) to make sure I satisfy everyone at the table. They tend to be kind, all the while peppering me with their latest questions on cocoa and chocolate.
 
What role did you play in the business as a child / young person?

I spent summers working at the factory, whenever I could. Growing up, my mom owned a candy store so when I wasn’t at the factory, I was packing ½lb bags of Haribo gummies and chocolate malt balls. At the factory, my favourite job assignments were in R&D – calibrating tempering machines or developing recipes for new items. I loved learning about the science of chocolate and finding ways to bring to life our chocolate products in ways that inspire consumers.