sweet dreams

The history of Chocolat Stella Bernrain

Walter Müller is born in Gränichen in the canton of

Aargau. He is privileged in being able to complete

an apprenticeship as a confectioner in Geneva. As

a trained confectioner, he gains experience in

some of the larger hotels of France.

1910Walter Müller learns the art of chocolate making

from scratch in Walter Niederhauser’s small

chocolate factory in Zurich. He later goes on to

work as the production manager in the Gubor

chocolate factory in the canton of Aargau.

Walter Müller decides to start up his own busi-

ness. Working together with his wife Karin, he

produces chocolate marshmallows, ‘branches’

and liqueur-filled miniature chocolate bottles

in the 300-year-old family home. The products

become extremely popular and the production

premises rapidly become too small.

1937

1947

Achille Vanotti establishes Chocolat Stella, earns a

reputation for himself with outstanding chocolate

and makes imaginative investments across

Switzerland in the Stella brand.

1928

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Heinrich Weibel becomes acquainted with the

chocolate industry through his work as a sales

representative for aluminium foil and decides to

become independent within this sector. He

establishes Chocolat Bernrain and delights his

customers with confectionery products, chocolate

marshmallows, ‘hüppen’ (filled wafer rolls) and

‘branches’ (chocolate sticks).

1932

Karin and Walter Müller purchase Chocolat

Bernrain. Hans Spar, a good friend, artist and

inventor helps to raise the necessary capital, and

the young family with their two sons moves to

Kreuzlingen on Lake Constance.

Karin and Walter Müller have the courage

to move from their artisanal production methods

to industrial manufacturing with the construction

of a modern chocolate factory.

Chocolat Bernrain makes a strategic move to

create the first private label chocolate for the

‘Lebens mittelverein Zürich’ (Zurich Cooperative

Food Stores). It is the beginning of a focus

on niche products, away from a purely

brandled strategy.

Business for the small company is good, particularly

thanks to its new strategic direction. The art of

chocolate production is still largely done by hand.

Production space becomes scarce once again.

1950

1956

1955

Dr. Franco Vanotti, the nephew of the founder

of Chocolat Stella, develops the first sugarfree

chocolate in Switzerland.

The two sons of Karin and Walter Müller grow up

literally surrounded by chocolate. The older son,

Adalbert, completes his studies in business

management. He then works as the production

manager in the family business. After a stay in the

USA gaining experience in various fields, he takes

over the reins of the business at the age of 28.

The continual expansion is also accompanied by

the demand for sustainable production. A heat

recovery system saves 98 percent of fresh water

consumption, reduces the reliance on external

energy and lowers CO² emissions.

Dr. Vanotti sells his company to Chocolat Bernrain

as a result of a search for a suitable successor

of his legacy.

Ursula Müller takes over the responsibility for

the factory shop.

1960

1965

1980Ad

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rt un

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Working in partnership with OS3, today’s claro fair

trade AG, the world’s first Fairtrade chocolate is

developed. The cocoa is supplied by the El Ceibo

cooperative of small producers in Bolivia, the

sugar by the Alter Trade Cooperative in the

Philippines.

In the same year, the first organic chocolate is

produced for Pronatec AG. To achieve this,

Pronatec supplies the patented sugar, Sucanat.

Partnerships become cemented over the years

with various cooperatives in South America and

Asia. Chocolat Stella Bernrain supports producers

in the construction of fermentation and drying

facilities, the establishment of plant nurseries and

in training programmes.

Monica Müller, the daughter of Adalbert and

Ursula Müller, opts for a future career in the family

business and fully familiarises herself with the

chocolate business.

1991

2001

2003Lactose intolerance is widespread throughout the

world. Chocolat Stella Bernrain develops a milk

chocolate formulation for those affected that tastes

good and is well received.

2005Genuine demand is identified for kosher

chocolate. The specialists at Chocolat Stella

Bernrain produce this for customers across

the world.

2007Monica Müller takes over the management

of the company.

2011Chocolates are produced with no net CO²

emissions under the myclimate label in the cause

of sustainability. Chocolate bars are packaged in

biodegradable foils for the first time.

2013Chocolat Stella moves into modern, new production

facilities and obtains a large part of its energy

requirements from a heat pump.

In Kreuzlingen, a photovoltaic system sited on the

warehouse roof supplies the company’s own

electricity.

Chocolat Bernrain AG · Buendtstrasse 12 · Postfach · 8280 Kreuzlingen · Switzerland · !+41 71 677 97 77 · <+41 71 677 97 50Chocolat Stella SA · Via alle Gerre 28 · Casella Postale · 6512 Giubiasco · Switzerland · !+41 91 857 01 41 · <+41 91 857 38 86

sales@swisschocolate.ch · www.swisschocolate.ch

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