The IDEA
“Why cannot customize a bar of chocolate with ingredients that I want?”
All started with this question. The rest is history.
At the beginning of 2009, while Sandro Glaus was eating a chocolate bar, he has got the idea of a business concept where customers could have customized their own 100% Swiss chocolate bars. In September of same year, this business concept became real. In October the e-commerce of myswisschoco.com has started to go online: buying a chocolate bar and choose the base and ingredients now is possible.
The 19th  April 2010 a direct competitor, with a similar name, appears on Swiss market; in a short time it becomes necessary to differentiate the idea, creating a point of direct sales. The 7th  December 2012 the first retail shop gets opened in SaoPaolo (Brazil) whit a direct licensee, followed in 2013 by 2 others shops and the first store in the format Shop-in -Shop.
Mission

100% SWISS
From products to services up to the store,
we want provide a concept of Switzerland to the world. We call this “SWISSNESS”.

100% HANDMADE
All our products are handmade.

100% PERSONALIZED
Our customer can create his own 100% Swiss chocolate product, handcrafted,
selecting different kind of flavors, ingredients, size and packaging.

100% UNIQUE
Our customer can create his own 100% Swiss chocolate bars handcrafted,
selecting different kind of flavors, ingredients, size and packaging.

To be different
We do not follow trends. Our idea wants to get out from the usual way of business.
People
People are an integral part of our success and our future, even before the product itself.
As a result, the human factor is very important for us, starting from us and our employees up to the customer, passing from our suppliers.
Development and research
The continuous search for new solutions of products and services.
The team
Sandro Glaus - Ceo/Owner
Founder and majority shareholder of MySwissChoco.com
info@myswisschoco.com

Languages:
Italian
German + Swiss German
English
French
Silvia Buzzi / General Manager
Operations manager and member of Board Directors
silvia@myswisschoco.com

Languages:
Italian
English
French
Matteo Geron / Product Manager
Product Manager, training and quality control.
matteo@myswisschoco.com

Languages:
Italian
English
Chinese
Daniela Saporiti / Marketing-Corporate Identity
Graphic Designer
info@myswisschoco.com

Languages:
Italian
Claudio Conti / Pastry Chef
Products improvement and  training
info@myswisschoco.com


Languages:
Italian
Luigi Cassago / Pastry Chef
Products improvement and  training
info@myswisschoco.com


Languages:
Italian
Rebecca Odermatt / Pastry / Chocolate
Training
info@myswisschoco.com

Languages:
German
Swiss German
English
Thomas Ramseier / Pastry / Chocolate
Training
info@myswisschoco.com

Languages:
German
Swiss German
English
Mara Licia Frigo
Franchising Manager
franchising@myswisschoco.com


Languages:
Italian
English
Karin Signorini
Interior design
info@myswisschoco.com

Languages:
Italian
German
English
Marco Torrigiani
Arkitekt
info@myswisschoco.com

Languages:
Italian
English
Stefano Ferranti / Webpage - Internet / New Media
Web marketing e software developer
info@myswisschoco.com

Languages:
Italian
English
Swiss chocolate
To visit Switzerland, admire its landscape and enjoy its culture but not enjoy a piece of chocolate, is like taking a half trip.
One of peculiarity of this country is the production of delicious chocolate, made by hundreds years of experience, a characteristic that gives to Switzerland fame and economic wealth for this mark.

Chocolate production and sale in Tons (2013 data): 179061 of which: 69399 for Swiss market and 109662 for abroad market.

For Swiss people, developing the art of chocolate has set up their fortune and thanks to them the important innovations regardingthe production of chocolate bonbon: certainly it must be remember the technique of tempering which avoids the formation of lumps, the mixing technic that combines and blends cocoa and sugar.
It was in Switzerland that have been created the chocolate milk, the hazelnut chocolate and especially the filings.

The first aboad Swiss chocolate factory was opened in Berlin around 1800 by Josty brothers, who it becames an important point of mee-ting for important artists, writers and even politicians.

Thirty years after, the production of chocolate with the Swiss technic arrived In Norway, Sweden and even Russia.

The first chocolate factory in Switzerland was opened in 181 by Cailler.