"Max Chocolatier" tells the story of a delicious family dream that came true in Lucerne in 2009.
Who is Max?
The question about the name is quickly answered: "Max Chocolatier" is named after Max, proud chocoholic and son of Hilda and Patrik König. The idea of producing chocolate themselves had been on the Königs’ minds for some time. When a store came up for rent right next to the family’s watch store in Lucerne, the ball was set rolling – the Königs set out to produce the finest chocolate specialties from then on. They found an ally in Heini Schwarzenbach, of the eponymous grocery store in Zurich, who supplied them with the best spices and fragrances from all over the world. Together with the Max Felchlin company, they developed their own exclusive couverture. Since then, the family business has processed cocoa from Latin America, vanilla from Tahiti, almonds from California and alpine milk from Uri into the finest delicacies.
Swiss chocolate producers enjoy an excellent reputation worldwide, but experienced chocolate lovers often prefer the more specialized, handmade creations of small chocolate makers from Paris, Barcelona, Tokyo and Brussels.
This insight, which Patrik König gained on numerous business trips, left a lasting mark on the family’s business model. Everything else is secondary to the goal of creating the highest quality. There is also no permanent range, even today. Except for the two personal favorites of son Max – the "Gugelhöpfli", which look like tiny cakes, and the fruity "Himbeerbranchlis" chocolate bars with raspberry filling – the varieties are created new every season and the existing recipes are continuously analyzed and improved. At the two stores in Lucerne and Zurich, anyone interested can discover the ever-changing variety of chocolates for themselves and enjoy the advice they receive over a cup of coffee.
Taking the bit between their teeth
The idea of producing chocolate themselves had been on the Königs’ minds for some time.
"Max Chocolatier" is named after Max
The varieties are created new every season and the existing recipes are continuously analyzed and improved.