Max Felchlin

Max Felchlin AG is a producer of chocolate and of baking and confectionery ingredients, headquartered in Schwyz, Switzerland.

Max Felchlin AG
Aktiengesellschaft
IndustryConfectionery
Founded1908 (1908)
FounderMax Josef Felchlin
Headquarters
Schwyz
,
Switzerland
Key people
Christian Aschwanden (CEO)
ProductsChocolate, baking ingredients, confectionery ingredients
Number of employees
150[1]
Websitefelchlin.com

Products

Max Felchlin primarily sells wholesale to other confectioners, such as Sprüngli.[2] The most prominent retail product is the Grand Cru line, introduced in 1999, which includes Maracaibo Clasificado 65%, named "world's best chocolate" at the Accademia Maestri Pasticceri Italiani in 2004.[3]

Since 1988, the company has also offered on-site training for pastry chefs and other customers at its Condirama building in Schwyz.[4][3]

History

Businessman Max Josef Felchlin opened a honey shop in Schwyz in 1908, and expanded to chocolate by the 1920s.[2][3] In 1928, Felchlin relocated the business to a rural estate between Schwyz and Seewen, called Liebwylen, and continued to expand the product line to other confections and ingredients. During World War II, Felchlin produced Sowiso, a milk powder.[3]

Felchlin transferred control of the company to his son, Max Felchlin Jr., in 1962, and died in 1970, at the age of 87. In 1974, the company became an open corporation and established a new factory in Ibach.[3]

In 1991, Felchlin, Jr. arranged for an association of local Schwyz residents to take majority ownership of the company after his death.[2][3] The association named Christian Aschwanden as CEO. The company moved to a new factory in Ibach in 2000.[3] By 2006, the company produced 2500 tons per year.[2]

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See also

References
  1. "Corporate Portrait". Felchlin. Retrieved 19 January 2020.
  2. Rosenblum, Mort (17 October 2006). Chocolate: A Bittersweet Saga of Dark and Light. Farrar, Straus and Giroux. pp. 232–238. ISBN 978-0-86547-730-8.
  3. "History". Felchlin Switzerland. Max Felchlin AG. Retrieved 2015-10-28.
  4. "Culinary Trends". Culinary Trends. Culinary Publications. 7–8: 80. 1996.
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