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Login professionalover 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.
2020
The Cacao Fruit Couverture
Felchlin breaks new ground. An innovative new product in the chocolate market, 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 benefited employees by allowing them to work together more simply and efficiently and encourages the team spirit. As Felchlin 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 have the option of centralising its four locations.
2012
New cacao roasting plant
Quality, flexibility and stability characterise Felchlin. To ensure these qualities 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, the bakers, pastry chefs and confectioners as well as its distributors all over 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 their direction and places emphasis on the noblest types of cacao to develop the current, world wide prized Grand Cru selection.
1992
Farewell and new era
Max Felchlin junior dies on the 18th July. Mourning is deep. He leaves a hole both in the company, that has lost an original patron and motivator, and in the area Schwyz, that lost an avid supporter of both culture and tradition. The business is now run by Christian Aschwanden, CEO since 1990.
1980
Opening up new markets
This is the first time Max Felchlin AG exported products to Japan and the U.S.A. Both countries quickly became the most important markets abroad.
1974
New building and renovation
The production in Seewen is overflowing, for this reason Max Felchlin builds a new factory in Ibach-Schwyz. Due to financial considerations his company is changed into an open corporation and becomes Max Felchlin AG.
1970
Handing over the company reins
Max Felchlin senior dies at 87. He had established a renowned world wide chocolate production company, brought it to bloom, steered it through two world wars and left it to his son, Max Felchlin junior. He remains in loving memory in Schwyz not only because of his company, but also due to his charity.
1943
Times of need, time to be thankful
To sweeten the everyday harsh reality of war, Max Felchlin created the cream powder «Sowiso». «Sowiso» was produced in the former sugar storage building in Schwyz, a building Felchlin used for their Condirama until 2018.
1937
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 bakers and pastry chefs, it is a sought after item.
1924
Swiss-made quality product
The first article Max Felchlin produced himself was «Herbst 1924» (Autumn), a Swiss artificial honey based on herbs that distinguished itself from its international competitors through quality. Almost 100 years later this article is still popular in Felchlin’s product range.
1908
Start of the honey trade
The trained businessman Max Felchlin began trading with honey in Schwyz. The foundation of Schwyz as the honey central was set.
