Factory store
Professional area
over 100 years of pleasure
Felchlin can look back with pride on a success story spanning more than a hundred years. Max Felchlin started trading in honey at the turn of the 20th century and shortly afterwards discovered his love of cacao products. The company developed over time to become the leading niche producer of the finest couvertures.
In the Heart of Switzerland
Felchlin has been a familiar feature of the Schwyz valley basin since 1908. The company's opening of its new headquarters in Ibach-Schwyz in 2018 further demonstrates its strong ties to the region.
2025
Swiss Ethics Award
Felchlin wins the Swiss Ethics Award for its sustainability project «Healthcare in the Cacao Origin Regions.»
2023
Change of Management
After more than 30 years of consistently being at the helm of Felchlin, Christian Aschwanden now retires and hands over the reins of company management to Thomas Truttmann.
2020
The Cacao Fruit Couverture
Felchlin breaks new ground. A new and innovative product in the chocolate market was launched, Cacao Fruit Couverture which is made from 100% cacao fruit – in its purest form without any added sugar.
2019
The New Schooling Centre
Felchlin’s new schooling centre «Condirama» was opened.
2018
Everything Under One Roof
After four years of planning and building, Felchlin unites and moves into the new company headquarters at Gotthardstrasse 11 in Ibach-Schwyz. This centralisation has greatly benefited employees by allowing them to work together more simply and efficiently and encourages team spirit. As Max Felchlin himself quoted: «The spirit in which we act is the highest matter» Goethe.
2014
The Go-ahead for Centralisation
Felchlin acquires the neighbouring property in Ibach-Schwyz. Thanks to this unique opportunity, the company has sufficient land reserves for further development and will now have the option of centralising all its four locations.
2012
New Cacao Roasting Plant
Quality, flexibility, and stability characterise Felchlin. To ensure that these qualities remain relevant for future generations, building began on the new cacao roaster in autumn 2012 which was successfully completed in 2014.
2008
A Century of Felchlin
Felchlin celebrates the big centenary with its customers - bakeries, confectioners, and patisseries as well as its distributors throughout the world.
2004
World Champion
The decision to use noble cacao is rewarded in 2004 with the Gold Medal for the World’s Best Chocolate – «Maracaibo Clasificado 65%».
1999
Quality at the Heart of Everything
Felchlin defines its direction and places emphasis on the noblest types of cacao to develop the current, worldwide prized selection of Grand Cru Couvertures.
1992
Farewell and New Era
Max Felchlin junior dies on the 18th July. There is deep mourning. He leaves a significant hole both in the company, that has lost an original patron and motivator, and in the region of Schwyz, that lost an avid supporter of both local culture and tradition. The business is now run by Christian Aschwanden, CEO since 1992.
1974
New Building and Renovation
The production capacity in Seewen was now overflowing, for this reason Max Felchlin built a new factory in Ibach-Schwyz. Due to financial considerations his company is changed into an open corporation and becomes Max Felchlin AG.
1973
Opening up New Markets
This is the first time that Felchlin exports products to Japan. Several years later, there is also a representative for the sale of Felchlin products in the US. Both countries quickly became the most important overseas markets.
1970
Handing over the Company Reins
Max Felchlin senior dies at 87. He had established a renowned worldwide chocolate production company, brought it to prosperity, steered it through two world wars, and left it to his son, Max Felchlin junior.
1943
Sweeten the Everyday Harshness
To sweeten the mundane, harsh reality of war, Max Felchlin created the cream powder «Sowiso». «Sowiso» was produced in the former sugar storage building in Schwyz, a building that Felchlin used for their Condirama training centre until 2018.
1935
Sought-after Praliné Cream
Company founder Max Felchlin was a gifted and talented inventor. He created a new novel Praline- and Nougat mass and called it «Pralinosa». Still popular amongst both bakers and pastry chefs, it is a much sought-after item.
1924
Swiss-made Quality Product
The first article that Max Felchlin produced himself was «Herbst 1924» (Autumn), an artificial Swiss honey based on herbs that set itself apart from its international competitors through its superior quality. More than 100 years later, this product is still part of Felchlin’s product range.
1908
Start of the Honey Trade
The accomplished businessman Max Felchlin firstly began trading with honey in Schwyz. The foundation of Schwyz as the honey centre was laid.
