Simon Coll is a Spanish chocolate maker founded in 1840 in Sant Sadurní d’Anoia, Barcelona.
Centuries of knowledge and experience allows Simon Coll to select the best cocoa beans at source, mainly from Ghana and Ecuador.
As a “Bean-to-Bar” producer, all the chocolate making process, from cacao beans roasting to chocolate moulding is done with great expertise in the small town of Sant Sadurní.
It’s noticeable the contrast of innovative technology being used together with old equipment such as their roasting machines, which according to their skilled operators give Simon Coll chocolate a special characteristic flavour.
Some of the chocolate wrappers created in 1880 are still in use today.
They show the sailboats that transported the cacao beans from Africa and South America, evoking memories of the 19th century.
Simon Coll is still run as a family business by the 6th generation of Colls.
If you happen to be in Barcelona we definitely recommend you to visit the Simon Coll factory at just 35 minutes by train.
You can combine its chocolate Experience guided tour with an arranged visit to a local cellar in Sant Sadurní d’Anoia, the capital of cava (sparkling wine).
Memorabilia is exposed in the factory, such as this collectible cards book and pictures of the Ebro delivery van (around 1950).
There are not many better things than cava and chocolate to be enjoyed in a wonderful town surrounded by vineyards!
Not in Barcelona? Le Chat Blanch will send Simon Coll chocolate to your place in Bangkok!