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François-Louis Cailler (1796–1852) was the first Swiss producer of chocolate.
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He first tasted Italian chocolate at a local fair and spent four years in Turin learning the art of chocolate making.
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When he returned to Switzerland in 1819, he set up the first Swiss chocolate factory in Corsier, near Vevey.
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In 1825, he opened a second factory, which he later sold to his son Julian and son-in-law Daniel Peter.
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His great innovation was the development of a smooth chocolate that could be formed into bars. This was a worldwide sensation.
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In 1875, Daniel Peter had the idea of combining the chocolate with his neighbour Henri Nestlé's condensed milk to make milk chocolate.
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1890 saw the invention of pralines.
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1898 Alexandre-Louis Cailler opens the new plant in Broc.
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1905 Cailler distributed through the NESTLÉ international sales network.
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In 1907, the branches, - uneven sticks of chocolate - were introduced.
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In 1911, Alexandre-Louis Cailler developed a completely new process for manufacturing milk chocolate using condensed milk
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produced from the high-quality milk from the upper Gruyère region. It is this process that is still in use today.
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Also in 1911 the Caillers and Peter joined forces with Charles-Amédée Kohler (the inventor of hazelnut chocolate) to form the firm of
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Peter, Cailler, Kohler Chocolats Suisses S.A..
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In 1929 Cailler became a brand of the NESTLÉ Group.
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In 1937 using air bubble technology the chocolate bar Rayon was introduced.
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Presently Cailler is the only Swiss chocolate manufacturer using condensed milk to produce chocolate
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(other manufacturers use powdered milk), this gives it's chocolate a milky flavour with incomparable smoothness.
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Nostagie Closed Van - September 2014 livery 