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.
2018
Everything under one roof
After four years of planning and construction, Felchlin is able to move into its new company headquarters at Gotthardstrasse 11 in Ibach-Schwyz. Because the departments have been centralised, employees are now able to work together more smoothly and efficiently. Quite in keeping with the quote from Goethe: ‘The spirit in which we act is the highest matter.’
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 have the option of centralising its four locations.
2012
New cacao roasting plant
Quality, flexibility and passion are the hallmarks of Felchlin. In order to be up to these demands on a daily basis, construction work for the new cacao roasting plant started in autumn 2012 and was successfully completed in 2014.
2008
A century of Felchlin
Felchlin celebrates the big centenary with its customers, the bakers, pastry chefs and confectioners as well as its distributors all over the world.
2004
World champion
It pays off to use the finest cacao varieties. In 2004, the ‘Maracaibo Clasificado 65%’ was awarded the gold medal for the world’s best chocolate.
1999
Quality at the heart of everything
Felchlin favours the finest varieties of cacao and develops the current line of Grand Cru products, which are coveted all over the world.
1992
Farewell and new era
Max Felchlin Junior passes away on 18 July. He is deeply mourned by many. Within the company, which has lost its original patron and source of inspiration, and in the Schwyz region, where he leaves a gap as a major benefactor of culture and customs. The operational business is headed by Christian Aschwanden, who has been CEO of Felchlin since 1992.
1980
Opening up new markets
Max Felchlin AG exports its exquisite products to Japan and the USA for the first time. Within a very short time, the two countries become the most important markets in far-off countries.
1974
New building and renovation
The factory in Seewen-Schwyz was bursting at the seams. So Max Felchlin built a new one in Ibach-Schwyz. Owing to the financial risk, he converts his sole proprietorship into the public limited company Max Felchlin AG.
1970
Handing over the company reins
Max Felchlin Senior dies of old age at 87. He founded a world-renowned chocolate manufactory, made it flourish, steered it through two world wars and handed it over to his son Max Felchlin Junior. But the Schwyz region also remembers him for his philanthropy.
1943
Times of need, time to be thankful
To sweeten the hard everyday life during the Second World War, Max Felchlin invents the cream powder ‘Sowiso’, which is produced in the former sugar warehouse on Bahnhofstrasse in Schwyz, which Felchlin uses as a condirama until 2018.
1937
Sought-after praliné cream
Company boss Max Felchlin is a talented and gifted innovator. He develops a new type of praline and nougat mixture, the ‘Pralinosa’. The runaway success is still extremely popular with bakers and confectioners today.
1924
Swiss-made quality product
The first product that Max Felchlin creates is the baker's honey ‘Herbst’. Even then, he was committed to Swiss high-quality craftsmanship, which set him apart from the competition, dominated by international companies. Almost a hundred years later, it is still impossible to imagine the product range without honey.
1908
Start of the honey trade
Max Felchlin, a trained merchant, starts trading in honey in Schwyz. In doing so, he lays the foundation stone for the Honigzentrale Schwyz.