Philippe Suchard (1797-1884): Swiss Chocolatier

Philippe Suchard, a pivotal figure in the history of Swiss chocolate, is credited with crafting the image of Swiss chocolate that the world cherishes today. Born in Boudry, Switzerland, in 1797, Suchard's early encounter with chocolate came through an intimate and personal experience. His ailing mother sent him to an apothecary in Neuchâtel, Switzerland, to procure a pound of chocolate, intended as a key ingredient in a tonic for her health. This incident sparked Suchard's lifelong passion for chocolate.

Suchard began his career in confectionery as an apprentice in his brother’s confiserie in Bern. This experience laid the foundation for his future endeavors. In 1825, he opened his first confectionery shop in Neuchâtel, Switzerland. With the help of a single assistant, he produced 25 to 30 kilograms of chocolate bars daily. His initial success led him to expand his operations; a year later, he moved into an empty mill in nearby Serrières, where he established his own chocolate factory. Demonstrating a pioneering spirit, Suchard designed his own chocolate-making equipment and harnessed water power to drive his machines, significantly enhancing production efficiency.

Suchard's innovative approach extended beyond chocolate-making. He was ahead of his time in recognizing the importance of employee welfare, building houses for his workers—a practice that was quite progressive for the era. The arrival of the railway in Serrières in 1860 provided a substantial boost to his business, facilitating broader distribution of his products.

In 1878, Philippe Suchard applied for his first British trademark for Chocolat Suisse. As demand grew internationally, he expanded his operations beyond Swiss borders. In 1880, Suchard opened his first chocolate factory outside Switzerland, in Lörrach, Germany. This expansion marked the beginning of Suchard's transformation into a global brand.

The 1890s saw another significant milestone with the introduction of milk chocolate by Suchard, and in 1901, the Milka trademark was registered in Britain. Suchard's commitment to innovation and quality helped establish Swiss chocolate as a symbol of excellence worldwide.

Following the First World War, the reimposition of high tariffs and currency restrictions posed challenges to exports. In response, the company strategically established chocolate factories in the United States, the United Kingdom, Argentina, Sweden, and South Africa, ensuring continued global reach and growth.

Philippe Suchard's legacy endures in the world of chocolate, his contributions having laid the groundwork for the global reputation of Swiss chocolate. His vision, innovation, and commitment to quality have left an indelible mark on the confectionery industry.
Philippe Suchard (1797-1884): Swiss Chocolatier

Joseph Terry of York: A Confectionery Legacy

In 1823, Joseph Terry embarked on a journey that would leave an indelible mark on the confectionery industry. Joining the established business of Bayldon and Berry, founded in 1767 by William Bayldon and Robert Berry, Terry contributed to a lineage of sweet craftsmanship. However, fate intervened as Bayldon departed and Berry passed away, leaving Terry at the helm. Undeterred, he transformed the enterprise, eventually christening it Terry’s, in partnership with Berry’s son, George, operating from the quaint premises of St Helen’s Square in York.

The advent of railways catapulted Terry's confections to over seventy-five towns across the Midlands and northern England, igniting a fervor for their delectable treats. To accommodate burgeoning demand, Terry relocated the manufacturing hub beyond the city walls in 1862, a strategic move that propelled growth.

In 1886, Joseph Terry Jr. steered the family legacy toward chocolate, a visionary decision that would redefine the brand. Post-World War I, the Terry lineage expanded with the inclusion of his sons, heralding an era of innovation and excellence. Notably, Terry’s of York became synonymous with iconic creations like the Chocolate Orange and All Gold chocolates, cherished by connoisseurs worldwide.

Pioneering a commitment to quality, the Terrys ventured to Venezuela, acquiring a plantation to secure a premium cocoa supply, ensuring unrivaled taste and consistency in their products.

Despite changes in ownership, including acquisitions by Forte in 1963, Colgate-Palmolive, and United Biscuits in 1975, Terry’s resilience endured. However, it was the acquisition by food giant Kraft in 1993 that marked a significant shift. As the company bid farewell to its York roots in 2005, after gradually scaling down operations, a chapter closed in the annals of confectionery history.

Joseph Terry's legacy transcends the confines of time and geography, embodying the essence of craftsmanship and entrepreneurial spirit that defined an era. Though the factory may have relocated, the sweetness of Terry’s confections continues to linger in the collective memory of generations, a testament to enduring excellence and innovation.
Joseph Terry of York: A Confectionery Legacy

Milton S. Hershey (1857-1945)

Milton S. Hershey was born on September 13, 1857, in Derry Church, Pennsylvania, into a Mennonite family descended form immigrants from Germany and Switzerland. Like many people of that time, Hershey had little formal education.

His formal education ended in the fourth grade and he became an apprentice to Joseph R. Royer, a well-known candy maker in Lancaster, Pennsylvania.

At the age nineteen Hershey attempted to start his own candy business, but failed six years later.

He went to work for a caramel maker, learned the business and tried to open his own caramel store, but it, too failed.

In 1886, he opened another caramel business, Lancaster Caramel Company in Pennsylvania. One day an English importer came to town and tasted Hershey’s Crystal A milk caramels and marvel of marvels, placed an order, the first large order the company had received. His business soon employed 1100 people.

After visiting Chicago World’s Fair Columbian Exposition in 1893, he purchased some machines from Germany and began experimenting with different recipes of making chocolate. 

At first he simply chocolate-coated his caramels, then later added novelties like chocolate cigars and cigarettes.

He hired chocolate makers and in 1903, he began producing milk chocolate under the Hershey name. 

Hershey sold his caramel company to the American Caramel Company for $1 million but retained the chocolate company.

Hershey’s main products were the Hershey’s Bar, which he launched in 1900, and Hershey’s Kisses launched in 1907.

He brought Mr. Goodbar to market in 1925, Hershey’s Syrup in 1920, chocolate chips in 1928, and Crackle in 1938.
Milton S. Hershey (1857-1945)

Johann Jakob Tobler

Jean Tobler was born Johann Jakob Tobler in Appenzell, Switzerland.

After learning his craft in Paris, Jean Tobler worked for many years in Germany and France.  In 1865, he opened his own confectionary in Bern.

The shop sold mostly handmade candies with coatings made of chocolate supplied by other manufacturers. He was going through so much chocolate that it became clear it would be cheaper to make it himself.

In 1899, he and his sons founded the “Fabrique de Chocolat de Berne Tobler & Cie.” It was later expanded under his sons.

In 1908 they invented ‘Toblerone’. Tobler used the Italian ‘torrone ‘formula, a mixture of chocolate, honey, egg whites and almonds and the famous three-dimensional triangular bar was created.

Tobler used the Matterhorn Mountain to inspire the shape of his product. Fearing that a competitor would duplicate his concept, he applied for a patent on the manufacturing process in Berne.

This was granted and Toblerone became the first chocolate product in the world to be patented.
Johann Jakob Tobler

Philippe Suchard (1797-1884)

Philippe Suchard is credited with being the creator of the image of Swiss chocolate.

Suchard was born at Boudry, Switzerland.  He had first encountered chocolate when his ailing mother sent him to an apothecary in Neuchatel Switzerland to secure a pound of that product to incorporate into a tonic she was taking to improve her health.

He began his career as an apprentice confectioner in his brother’s confiserie in Bern.

He opened his first confectionary shop in Neuchatel in Switzerland in 1825.  He produced between 25 to 30 kg of chocolate bars each day with help of a single assistant.

A year later Suchard moved into an empty mill in nearby Serrieres and there built his own chocolate factory. Suchard pioneered the building of houses for his workers. He also designed his own chocolate-making equipment and harnessed water power to drive the machines.

When the railway reached Serrieres in 1860, his business was given a substantial boost.

In 1878 Philippe Suchard applied for his first British trademark for Chocolat Suisse. Growing demand from other countries led to the first Suchard chocolate factory outside Switzerland being built in 1880 in Lorrach, on the German side of the Swiss border.

Milk chocolate was introduced by Suchard in the 1890s and in 1901 the trademark Milka was registered in Britain.

After the First World War, when exports were hindered by the reimposition of high tariffs and currency restrictions, the company opened chocolate factories in the US, the UK, Argentina, Sweden and South Africa.
Philippe Suchard (1797-1884)

Joseph Terry of York

In 1823, Joseph Terry joined the business, Bayldon and Berry confectionery. The company was opened in 1767 by William Bayldon and Robert Berry selling a range of sweets.

William Bayldon soon left the business and Robert Beery died, leaving Terry to run the firm which later renamed Terry’s – along with Berry’s son George, from premises in St Helen’s Square.

With the arrival of the railways, Joseph Terry was soon selling to customers in more than seventy-five towns across the Midlands and the north of England.

To meet rising demand, he moved his manufacturer in 1862, to a larger site just outside the city walls.

In 1886, Joseph Terry Jr. turned his father’s thriving confectionary business toward chocolate. After World War I, his sons joined the business. Terry’s of York was soon beloved for its Chocolate Orange and All Gold chocolate.

The Terry made a point of finding quality beans; they bought a Venezuelan plantation to ensure a supply.

The catering giant, Forte, bought Terry’s in 1963, followed by Colgate-Palmolive, United Biscuits acquired the company in 1975. Terrys was acquired by food giant Kraft in 1993 and left York for good in 2005 after gradually winding down business in the city.
Joseph Terry of York