History
Company

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.

2023

Change of management

After more than 30 years of consistently being at the helm of Max Felchlin AG, Christian Aschwanden is now retiring and is handing over the reins of the management of the company to Thomas Truttmann.

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.

Bergabe Leitbild Linkedin
Kontakt geschichte max felchlin 04
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2023

Change of management

After more than 30 years of consistently being at the helm of Max Felchlin AG, Christian Aschwanden is now retiring and is handing over the reins of the management of the company to Thomas Truttmann.

Bergabe Leitbild Linkedin

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.’

Kontakt geschichte max felchlin 04

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.

Geschichte 1

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.

Kontakt geschichte max felchlin 06

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.

Kontakt geschichte max felchlin 07

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.

Kontakt geschichte max felchlin 08

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.

Kontakt geschichte max felchlin 09

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.

Kontakt geschichte max felchlin 10

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.

Kontakt geschichte max felchlin 11

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.

Kontakt geschichte max felchlin 12

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.

Kontakt geschichte max felchlin 13

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.

Kontakt geschichte max felchlin 03

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.

Kontakt geschichte max felchlin 15

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.

Kontakt geschichte max felchlin 16

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.

Kontakt geschichte max felchlin 17