Reaching the chocolate factory is an experience in itself, as the journey takes you through some of Switzerland’s most beautiful landscapes.
The Chocolate Train (Le Train du Chocolat): For the ultimate experience, take this specialized train departing from Montreux. It runs during the peak season (May to September) and takes you directly to the factory in Broc while serving coffee and chocolate bread on board. It also includes a stop at the Gruyères cheese factory.
By Public Transport (SBB/CFF): From Geneva or Zurich, take the train to Bulle, then transfer to the local train to the Broc-Chocolaterie station. The factory is located right at the station exit.
By Car: If driving, use the A12 motorway and take the Bulle exit. There is free parking available on-site for visitors.
The Nestlé-Cailler experience is one of Switzerland’s most popular attractions, so planning is essential.
Maison Cailler Ticket Price: In 2026, an adult ticket costs approximately CHF 17.00. Children under 16 accompanied by an adult usually enter for free.
The “Nest” Museum (Vevey): If you wish to visit the historic headquarters and interactive museum in Vevey, a separate ticket of around CHF 18.00 is required.
Booking: It is highly recommended to book your time slot online via the official Cailler website. The tours are self-guided with an audio device (available in English, German, French, and several other languages), but entry is staggered to prevent overcrowding.
Workshops: For an additional fee (approx. CHF 45.00), you can book a Atelier du Chocolat, where you work with a professional Nestlé chocolatier to create your own bars.
Adults (16+ years): 89 CHF for 2nd class or 99 CHF for 1st class.
Children (6–16 years): 69 CHF for 2nd class or 79 CHF for 1st class.
Toddlers (Under 6 years): 49 CHF.
Discounted Prices with Rail Passes:
Holders of valid Swiss rail passes only need to pay a supplement fee, which includes the seat reservation and the full program.
The ticket price includes:
The train journey in a “Belle Époque” style coach between Montreux and Montbovon. Coffee and a chocolate pastry served on the morning train. Bus transfers to the village of Gruyères and the chocolate factory. Entrance to the La Maison du Gruyère cheese factory and the Maison Cailler chocolate factory.
Avoid the Weekend Rush: As one of the top tourist destinations in Switzerland, weekends can be incredibly crowded. A Tuesday or Wednesday morning arrival (right when they open at 10:00 AM) ensures a more peaceful experience.
Winter Magic: Visiting in December adds a fairy-tale layer to the trip, as the factory is decorated for Christmas and the surrounding mountains are snow-capped.
The tour is designed to engage all five senses, moving from history to modern industrial production. Allot at least 1.5 to 2 hours for the factory tour and shop.
Unlike many food tours, here you can actually touch and smell the raw ingredients. You’ll see (and smell) the high-quality cocoa beans, the hazelnuts from Piedmont, and the condensed milk that gives Cailler its unique, creamy texture.
While for hygiene reasons you don’t walk directly on the factory floor, the tour features a glass-walled viewing area. Here, you can see the robotic arms wrapping thousands of “Branches” per minute with mesmerizing speed and precision.
At the end of the tour, you reach the Degustation Room. This is not just a small sample; it is a buffet of Nestlé and Cailler’s finest products. You are encouraged to try as many different varieties as you like, from dark ganache to creamy pralinés.
Don’t Eat Beforehand:
This is the only factory tour where “coming hungry” is a legitimate strategy. The tasting room at the end is generous.
Exclusive Products:
The factory shop sells “seconds” (products with slight packaging defects) at a significant discount, as well as exclusive flavors that aren’t exported.
The Nestlé-Cailler tour is a masterclass in brand storytelling. It manages to bridge the gap between a 19th-century craft and a 21st-century global powerhouse. You leave not just with a sugar high, but with an understanding of why Swiss chocolate became the global gold standard. It is a celebration of the “Swiss Made” philosophy: quality, reliability, and just a little bit of magic.
If you go with managed expectations—seeking entertainment and insight rather than a rugged factory floor—you will likely find these visits to be a highlight of your journey through the Lake Geneva region. If you truly crave a raw, non-commercial experience, your time might be better spent at a traditional mountain dairy.