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.

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.

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.

1973

Opening up new markets

This is the first time Max Felchlin AG exported products to Japan. A few years later, there is also a representative for the sale of Felchlin products in the USA. Both countries quickly became the most important markets abroad.

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.

Bergabe Leitbild Linkedin
Cacaomasse Rondo und Splash jpg
Condirama SW jpg
Kontakt geschichte max felchlin 04
Geschichte 1
Kontakt geschichte max felchlin 06
Kontakt geschichte max felchlin 07
Kontakt geschichte max felchlin 08
Kontakt geschichte max felchlin 09
Kontakt geschichte max felchlin 10
Kontakt geschichte max felchlin 12
Kontakt geschichte max felchlin 11
Kontakt geschichte max felchlin 13
Kontakt geschichte max felchlin 03
Kontakt geschichte max felchlin 15
Kontakt geschichte max felchlin 16
Kontakt geschichte max felchlin 17

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

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.

Cacaomasse Rondo und Splash jpg

2019

The new schooling centre

Felchlin’s new schooling centre «Condirama» was opened.

Condirama SW jpg

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.

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 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.

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

The decision to use noble cacao is rewarded in 2004 with the gold medal for the World’s Best Chocolate – «Maracaibo Clasificado 65%».

Kontakt geschichte max felchlin 08

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.

Kontakt geschichte max felchlin 09

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.

Kontakt geschichte max felchlin 10

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.

Kontakt geschichte max felchlin 12

1973

Opening up new markets

This is the first time Max Felchlin AG exported products to Japan. A few years later, there is also a representative for the sale of Felchlin products in the USA. Both countries quickly became the most important markets abroad.

Kontakt geschichte max felchlin 11

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.

Kontakt geschichte max felchlin 13

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.

Kontakt geschichte max felchlin 03

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.

Kontakt geschichte max felchlin 15

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.

Kontakt geschichte max felchlin 16

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.

Kontakt geschichte max felchlin 17