Ragusa
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ACHIEVED
ORIGINALLY IT WAS THE IDEA

The discovery of Ragusa dates back to 1942, a time when raw materials such as cacoa were scarce. Camille Bloch used a mass of chopped and whole hazelnuts to fill a chocolate bar. The chocolate and the mass were poured in successive layers, then cut into rectangular bars (the initial Ragusa shape). When she chose a name for her new product, Camille Bloch remembered the town of Ragusa, now Dubrovnik, in Croatia, which she had once visited on holiday. She decided to adopt this name because she found it pleasing to the ear and compatible with all national languages. Today, Dubrovnik still has all its original characteristics: the same recipe, the same production method with traditional confectionery quality and, of course, the same rectangular shape.

A FAMILY BUSINESS THAT KEEPS TRADITION ALIVE
Chocolats Camille Bloch SA is a traditional family business based in Courtelary in the Bernese Jura. It was founded by Camille Bloch in Bern in 1929. Today Daniel Bloch directs the fate of the Swiss chocolate producer in the third generation. He keeps tradition alive and creates new taste experiences in the spirit of the company’s unconventional trend. Ragusa Noir appeared in 2008. In 2014, the launch of Ragusa Blond created a new chocolate category that shook not only Ragusa fans but the entire Swiss chocolate market.

Chocolats Camille Bloch SA is one of the largest chocolate producers in Switzerland and employs 180 people. Around 3,700 tons of chocolate specialities are produced every year, of which around 20% are exported.

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