San Francisco-based Guittard Chocolate continues its push into the UK market by announcing a deal with Reach Food Service (RFS) to cater to the London fine dining market. RFS is used across the UK by chocolatier, Paul A. Young as well as restaurateur and chef Adam Handling, Crosstown Doughnuts and Lily Vanilli.
The company says by appointing Reach Foods it will allow it to access new customers and expand its growing number of partners within the London fine dining market.
Bea Vo, pastry creative, RFS said:"I am really excited to start up REACH's Pastry Ingredients Division and thrilled to offer Guittard Chocolate to our clients. As an American, it really is for me the ultimate American-style chocolate, and perfect for those who want a milky, smooth, nostalgic and classic chocolate that works from making ice creams to truffles to baking cakes."
Single origin
Guittard’s range offers single origin, blends, fair trade and organic chocolate and it has forged a reputation in its 150-year history to ‘create the best chocolate on earth by blending tradition and adventurous innovation in a way that nurtures the environment and cultivates constructive relationships with their extended family of customers, co-workers, farmers and suppliers’.
Erik Bruun Bindslev, MD, Guittard Chocolate Company Europe, said: “Working with Reach Food Service is the perfect alignment of two companies who have quality and sustainability at the core of their offering.
"They understand our desire to reach the fine dining industry and they have the expertise and contacts to truly drive our expansion forward, alongside the Guittard Europe and HB Ingredient teams.”
