RAGUSA IN THE BEGINNING WAS THE IDEA h1>
The discovery of Ragusa dates back to the year 1942, a time when raw materials such as cacoa were in short supply. Camille Bloch used a mass of ground hazelnuts and whole hazelnuts to fill a bar of chocolate. The chocolate and the mass were poured in successive layers then cut into rectangular bars (the initial shape of Ragusa). When choosing a name for his new product, Camille Bloch recalled the town of Ragusa, now Dubrovnik, in Croatia, which he had once visited on holiday. He decided to adopt this name because he found it pleasing to the ear and compatible with all the national languages. Today Ragusa still possesses all its original characteristics: the same recipe, the same method of manufacturing with traditional confectionery quality and, of course, the same rectangular shape.
A FAMILY BUSINESS THAT KEEPS TRADITION ALIVE h3>
Chocolats Camille Bloch SA is a traditional family business headquartered in Courtelary in the Bernese Jura. It was founded by Camille Bloch in Bern in 1929. Today Daniel Bloch directs the fortunes of the Swiss chocolate maker in the third generation. He keeps the tradition alive and creates new taste experiences in the spirit of the company’s unconventional bent. Ragusa Noir appeared in 2008. In 2014, the launch of Ragusa Blond created a new chocolate category that rocked not only Ragusa fans but the entire Swiss chocolate market.
Chocolats Camille Bloch SA is one of the largest chocolate manufacturer in Switzerland and employs 180 staff. Some 3,700 tons of chocolate specialities are manufactured annually, of which roughly 20% is exported.