Share
Tweet
Share
Share
The world of South Aussie sweets just got a whole lot bigger, as Haigh’s Chocolates, Australia’s oldest family-owned chocolate maker, has officially opened its brand-new $120 million production, warehouse, and online fulfilment facility in Salisbury South.
The huge 18,000m² complex has been designed to meet demand and support Haigh’s ambitions for national expansion. Currently producing 1,100 tonnes of chocolate annually across its 22 retail and online stores, the new facility will allow production to grow to an impressive 2,000 tonnes per year, enough to satisfy chocolate lovers around Adelaide and well beyond.
The facility is sprinkled with magical touches, like the giant golden chocolate frogs and rainbow freckles.
CEO Peter Millard shared, “The Salisbury South Complex is a significant physical manifestation of a company-wide investment in people, systems and capabilities over the last four years. Today’s opening recognises the completion of our chocolate capacity building phase, the continuing growth of our retail network in the eastern states and the meeting of increasing demand of our chocolate.”
The timing could hardly be sweeter too, as Haigh’s recently celebrated its 110th anniversary, opened its seventh Sydney store, and welcomed a new CEO, all while staying true to the family-owned ethos that has defined the brand since 1915.
Owner and Brand Ambassador Alister Haigh shared, “In the last five months alone, we celebrated our 110-year anniversary, opened our seventh store in Sydney and appointed a new CEO, it’s been an exciting time for the business and I am so proud to see the love for our chocolates continue to span all generations.”
The Salisbury South facility is powered by 1,180 solar panels, and with 1.7km of chocolate delivery pipes and over 5km of linear storage, it will accommodate up to 400 employees and create around 100 new jobs over the next five years. A $30 million investment in advanced equipment has introduced specialised panning, enrobing, and moulding lines, as well as kitchen and packing equipment, perfectly suited to Haigh’s artisan chocolate-making expertise.
Haigh’s remains committed to its ‘bean to bar’ philosophy, sourcing ethically grown cocoa beans from around the world and blending them into exquisite milk and dark chocolate creations. It’s these meticulous artisan techniques that make sure every piece not only tastes exceptional but looks like a work of art.
This combination of all things heritage, craftsmanship, and cutting-edge production is what has made Haigh’s Chocolates’ new facility the perfect addition to the business and SA’s chocolate scene for years to come.
For more information, click here.
