The Bernard Callebaut Story

In 1850 Bernard Callebaut's great grandfather Eugenius Callebaut opened a brewery in Wieze, Belgium and in 1911 his son, Bernard Callebaut's grandfather, in addition to carry on the brewery business, opened the Callebaut Chocolate Factory. His son, Bernard Callebaut's father, apprenticed with Cocolaterie Meunier in Paris, then returned to run the factory and guide the growth of the family business.

Rather than pilot the Callebaut family's prosperous chocolate factory in Belgium, Bernard Callebaut, carried the wisdom passed down through generations of European master chocolatiers, chose to start his own venture, and founded his own chocolate factory in Calgary, Canada. The family agreed to sell the Callebaut Factory in Belgium 1980, and the factory has continued to grow, its annual sales exceeding $3 billion, processing 15% of the world's cocoa bean supply.

Bernard Callebaut has a university degree in electro-mechanical engineering, and completed a business management course in Switzerland. He worked as an unpaid apprentice to one of Europe's great chocolatiers: Rene Goossens, of Antwerp.

Notably, he is the first Callebaut to pioneer the creation of individual handmade praline chocolates (or small chocolates). With dedication to quality, and innovative craftsmanship, he is also renowned for his unique style in chocolate fillings. As a Master Chocolatier, Bernard Callebaut has made his vision a reality creating a balance of taste and style, in the Belgian tradition.

Bernard Callebaut has brought worldwide recognition to his craft. Throughout the years, many accolades have been bestowed upon him with career highlights that include:

  • 1996 - Invited as an honored guest to attend the "Festival International du Chocolat" (International Festival of Chocolate) – Montelimar, France.
  • 1996 - Inducted into the "Confrerie Du Nougat", and the "Ordre International de la Grastronomie Francaise" by the French National Committee of Gastronomy. This award is granted by the French Government to individuals recognized for their outstanding contribution to the culinary arts.
  • 1997 - Awarded the honorable "Prix d'Excellence" for overall score in the International Festival of Chocolate – Epinal, France.
  • 1998 - Awarded the prestigious title of "Grand Prix International Artisan Chocolatier" – the highest award in the competition – International Festival of Chocolate – Roanne, France, the last time the competition was held.