Meet Zürich’s Emerging Artisanal Chocolatiers

Chocolat Dieter Meier, La Flor and Garçoa are among Zürich's emerging crop of artisanal chocolatiers.

December 2019

© Oro de Cacao 2019


Chocolat Dieter Meier

Like a modern-day Willy Wonka, chocolatier Dieter Meier harnesses an innovative cold extraction technique that better retains the aroma of cocoa beans, which means less sugar and flavorings are used. Sample his bars at his boutique on the bank of the Limmat River.

Studio HübnerBraun, 2019.

La Flor

A former bakery southwest of the city center has been converted into a chocolate factory. Laura Schälchli and her team craft single-farm chocolate bars using organic sugar, cacao butter and cocoa beans sourced directly from South American farmers.

Studio HübnerBraun, 2019.


The industrious duo Franziska Akert and Andreas Brechbühl started dabbling with the art of chocolate back in 2013 in their home kitchens. They’ve since expanded operations, but still handcraft their bean-to-bar creations, which come clad in colorful, chic packaging.


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