No building in Adelaide is better named than Beehive Corner, home to Haigh's Chocolates for 100 years.

The site, on the corner of King William Street and Rundle Mall, is a veritable sugar-pot, tempting locals with its treats and drawing in tourists like bees to honey.

The store's doors were opened on May 1, 1915, by company founder and entrepreneur Alfred Haigh, whose interest in confectionery began while living in Jamestown in the mid-north.

Today, the store is one of 14 outlets around the nation and the business, which employs more than 450 workers, remains in the hands of the Haigh family.

Chief executive Alister Haigh - the great-grandson of Alfred - marked the anniversary by cutting a cake, chocolate flavoured, of course, outside the shop.

"It's a great tribute to my great-grandfather who started the business and the generations that continued on it with it," he said.

"So many people walk past and see our window displays. Chocolates are an impulsive line, so they get tempted and come in."

The building's name predates the arrival of its most famous occupant, and is capped by a statue of a bee sitting on a hive.

Special commemorative chocolates were handed out to the crowd gathered below, and the company promised to unveil new products over the next 12 months to mark the centenary.

Mr Haigh said, over the years, the company had resisted buy out pitches by bigger firms.

"We intend it to remain a family business," he said.

"We've always had offers but there's really no point. We love the business, we love the industry and we want the next generation to enjoy it as well."

Since opening a century ago, Haigh's has expanded interstate to open shops in Melbourne and Sydney, and now has an online branch.

Mr Haigh said his company's commitment to a wide range of sugary wares, tempered by a strong traditionalist streak, had been its recipe for success.

His personal favourite, he said, was the "dark apricot fruits that my great-grandfather invented".

"We really haven't changed our flavours and tried to follow fashions. We've stuck to proven formulas," Mr Haigh said.