Bakers C&C

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(801) 487-3300


What are your hours?

Mon - Fri: 9AM - 6PM & Sat: 9AM - 1PM

Where are you located?

Bakers C&C
44 W. Vine Street
Murray, UT 84107

We are located on Vine Street in Murray, Utah.

- Vine Street intersects State Street at 4940 South
- At that intersection you just head 1 ½ blocks West
- Vine take a hard bend to the left
- We are on that bend on your right-hand side
- LOOK for Bakers C&C blue/white awning

Get Detailed Driving Directions and View Map


Provided courtesy of Guittard Chocolate Company

What is the proper way to store chocolate?

Chocolate is best stored at cool room temperatures (60-70°F), well wrapped to keep moisture out, and away from highly scented foods or aromatic products that might be absorbed by the chocolate. Chocolate is a stable product that does not require refrigeration. Ideally, it should not be refrigerated as this will change the appearance of the chocolate. Specifically, the condensation that forms when it is taken from the refrigerator will cause sugar bloom on the chocolate’s surface.

Are there any additives or preservatives in Guittard chocolates?

No, pure chocolate needs no additives or preservatives, so we do not use any.

Are your chocolates kosher?

Yes, all of our chocolates are kosher.

Do your chocolate products contain nuts?

While our facility is peanut-free, almonds are used in some chocolate products made at Guittard.

Are your chocolates made in a peanut-free environment?

Yes, Guittard Chocolate Company is peanut-free.

Are your chocolate products gluten-free?

Our products and our processing are gluten free. 

Are your dark chocolates (i.e. semisweet, bittersweet) dairy-free?

Although milk is not an added ingredient in our dark chocolates, they are processed on equipment that is also used to process milk chocolate.

Is an emulsifier, such as soya lecithin, an animal product?

The emulsiers in our products are derived from only vegetable sources.

Is there caffeine in white chocolate?

Analytically, there is no caffeine in white chocolate. Caffeine is water-soluble and is not carried with the cocoa butter that is used in making white chocolate.

Should Guittard syrups be refrigerated after opening?

No, they do not require refrigeration. They store better at room temperature than in the refrigerator, even with a wide range of room temperatures. The syrups are best consumed within 12 months of purchase.

What is the shelf-life of your chocolate products?

The shelf life of chocolates depends on the conditions under which they are stored. The usual shelf life of milk chocolates is nine to twelve months. The shelf life of dark chocolates is generally twelve to eighteen months. For best results, store chocolates in a place that is dry, 68ºF and free of any other odors.

What is "bloom" on chocolate, and is it still possible to use the chocolate?

"Bloom" is cocoa butter from within the chocolate that rises to the surface when the chocolate is exposed to warm temperatures and then cooled. While unappetizing to look at, it is completely safe and will disappear when the chocolate is melted.

What do the percentages on packages of chocolate mean?

When you see a number such as 64% Cacao on a dark chocolate bar, this means that 64% of what is in that bar comes from the cocoa bean as chocolate liquor and added cocoa butter. The remaining 36% is mainly sugar. The higher the percentage on the package, the more chocolate there is in the product.

What are the cacao percentages in Guittard's milk chocolate and semisweet baking chips?

The milk chocolate and semisweet baking chips are 30% minimum cacao and 43% minimum cacao respectively.

Do Guittard chocolate products work well in chocolate fountains?

Yes, all Guittard chocolates can work. There are a number of fountains available now, costing from $40 to as much as $3,000 with a lot of variety, which makes it difficult to offer the perfect solution for all machines. That said, from what we've been told, E. Guittard couverture chocolates are tops for both workability and flavor. Heated to 115°F and added to a pre-heated fountain, these chocolates work well as is — no oil is needed. Fountains can run for 3 hours, or as many as 6-7 hours, at a time, provided ventilation holes remain open at all times. Guittard high grade A'peels and Melt 'n Mold chocolate compounds can also be used in chocolate fountains. They seem to need about a cup of added oil (any oil) per 5 pounds of chocolate. However, some fountain customers can use A'peels and Melt 'n Mold without adding oil. Baking chips are made to hold their shape in baking applications, such as cookies, so they have a higher viscosity and are therefore less appropriate for use in chocolate fountains. However, they can work. They seem to need about 1 cup of oil (any oil) added per 5 pounds to flow better. 

Which chocolates are best for melting and dipping, like for truffles or pretzels?

Baking chips are formulated with just the right amount of cocoa butter to make a nice shape and a nice finished cookie but not enough to flow easily for candy making. That's why we make other chocolates for that purpose, such as couverture chocolate. Please see "How to Temper Chocolate" in the Chocolate Chemistry section of our web site, under Learn. You can find our 1 lb E. Guittard Couverture Chocolate Wafers in select stores or online at If, after reading about tempering, you don't think you're ready for that, you may want to try our A'peels products. They can be found online at The handling is easier but some attention to temperature of melting is still required. With gentle heat, as over a double boiler with below-simmering water, melt them to 110°F and then coat the items and cool them under a fan in a cool room 60°-70°F. A microwave oven can also be used for melting the A'peels products when handled in a microwave proof container on half power with 30 second intervals of heating and stirring. 

Which Guittard chocolates are best for moulding?

We recommend E. Guittard couverture chocolate wafers for moulding applications. It’s necessary to temper chocolate before moulding it. If you’d like assistance with this, please refer to our page on Tempering. E. Guittard chocolate wafers are sold at gourmet markets, specialty food stores and online ( in a variety of types (semisweet, bittersweet, milk, white) in 1 lb boxes.

Provided courtesy of Peter’s Chocolate

What is milk chocolate?

According to the U.S. Food and Drug Administration Standard of Identity, milk chocolate must contain a minimum of 10% chocolate liquor, 12% milk solids and 3.39% milk fat. The standard for all chocolates specify that only nutritive carbohydrate sweeteners can be used and that optional flavors cannot imitate the flavor of milk, cream or butter. The milk solids used in Peter’s™ milk chocolate are derived from crumb. The Peter's milk crumb process (equipment, formula, and precise controls) produce a unique milk chocolate crumb with a rich, creamy and caramelized flavor.

What is the difference between bittersweet and semisweet?

According to the U.S. Food and Drug Administration, there is no technical difference because both chocolates must contain at least 35% chocolate liquor and less than 12% milk solids. After these requirements are met, it is up to the individual manufacturer to adjust the amount and type of chocolate liquor and the amount of sugar, cocoa butter and milk solids. Also, flavorings such as vanilla can be added. Traditionally, bittersweet chocolate contains 50% or more chocolate liquor. However, both semisweet and bittersweet chocolate are still referred to as "dark chocolate”. Peter’s Chocolate has a variety of the highest quality dark chocolates (both semisweet and bittersweet).

What is white chocolate?

According to the U.S. Food and Drug Administration, white chocolate is the combination of sugar, cocoa butter, milk solids, lecithin and optional flavor. White chocolate is basically milk chocolate without any chocolate liquor. The standard for white chocolate is a minimum of 20% cocoa butter and 14% milk solids with a maximum of 55% sucrose. Peter’s Chocolate offers Peter’s Original™ White Chocolate or Finley™ White Chocolate.

What is a compound?

A compound is a blend of sugar, vegetable oil and other products, which may or may not include cocoa powder and/or chocolate liquor. Since they do not contain cocoa butter, compounds do not require tempering. Compounds are not defined by the U.S. Food and Drug Administration Standards of Identity; therefore any number of compound coatings can be developed with a variety of flavors, colors and performance based on the fat system used. Peter’s Chocolate offers Westchester® (milk chocolate flavored), Eastchester® (semisweet chocolate flavored) and White Icecap® Coatings. Peter’s Chocolate also offers Darley™ and Melbourne™ Coatings; these are compound “bottomers” that are compatible with real chocolate.

What is tempering?

Tempering is a conditioning process that involves the controlled cooling and heating of melted chocolate to promote the formation of small stable cocoa butter crystals. Correctly tempered chocolate with small stable crystals will produce finished products with excellent gloss, snap, texture and bloom resistance.

Is chocolate healthy?

Chocolate has been in the news for its potential health benefits. At this time scientific evidence does suggest that some chocolates may have the potential to contribute to health benefits when consumed in moderation. Some chocolates are rich in a group of antioxidants known as flavonoids. The flavonoids present in chocolate may enhance cardiovascular health by reducing damage to blood vessels caused by oxidation.

What is the difference between Peter’s caps and blocks?

Caps are approximately 1” in diameter at a count per pound of approximately 200. Caps are packaged in 25 lb. poly lined cartons. Blocks are a moulded cake at a net weight of 10 lbs. and measure approximately 18.25” length x 10” wide x 1.5” thick. Blocks are packaged in 50 lb. cartons.

What is chocolate bloom?

There are two forms of bloom – Fat Bloom and Sugar Bloom – common to chocolate. Fat Bloom results from inadequate tempering or temperature abuse of well-tempered chocolate, producing a visible dull white film surface to severe whitening of the surface, with soft or crumbling textures on the interior. Sugar Bloom is a hard white surface film resulting from exposure to moisture. It is formed by the dissolution and subsequent crystallization of sugar on the chocolate’s surface. While Fat Bloom and Sugar Bloom have a negative effect on appearance, the product remains perfectly safe to eat.