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Gandour Order

Maison Gandour · Est. 1857

Taste,
remembered.

One hundred and sixty-eight seasons of patience, slow-roasted cacao, brown butter, fleur de sel — composed into confections that ask to be tasted slowly.

Discover the Maison Our Heritage
G

Six maisons · Twelve countries

168

Years of craft

Maison

Six houses.
One obsession.

Each brand under the Gandour umbrella carries its own history, its own terroir, its own quiet devotion to craft.

Est. 1857

Gandour

Est. 1923

Chocolat Noir

Est. 1948

Biscuit Royal

Est. 1962

Caramel d'Or

Est. 1975

Mille Saveurs

Est. 1991

Praline Suisse

Collections

Confections,
composed.

Single Origin
01

Chocolat Noir 72%

Ecuadorian cacao, slow-roasted, conched for 48 hours.

Heritage Recipe
02

Biscuit Royal

A 1948 recipe — brown butter, vanilla from Madagascar, sea salt.

Limited Edition
03

Caramel d'Or

Tahitian vanilla, fleur de sel, a whisper of smoked oak.

Heritage

One hundred
and sixty-eight
seasons.

What began as a single Geneva atelier in 1857 has become a quiet constellation of confectionery houses — each holding to the same first principle: that taste is a form of memory.

  • 1857

    Henri Gandour opens a small atelier in Geneva.

  • 1923

    Chocolat Noir introduced — a recipe still kept in a vault.

  • 1962

    The first international maison opens in Beirut.

  • 1991

    Praline Suisse wins the Salon du Chocolat grand prix.

  • Today

    Six houses, twelve countries, one quiet devotion.

Atelier

Visit, write,
or send a parcel.

Maison Mère

14 Rue du Rhône, 1204 Genève

Correspondence

maison@gandour.ch

Heures

Tue — Sat · 10h — 19h

Send a note.

We answer every letter, in time.