Our Lindt Chocolate Collection!

When Rudolf Sprungli withdrew from the business in 1892, he divided the company between his two sons. The younger son, David Robert, got two confectionery shops, the larger one Paradplatz grew magnificently. Under him and his successor, all coming from the family, it became a worldwide business. The older brother, Johann Rudolf Sprungli – Schifferli, received the chocolate factory. A far sighted businessman willing to take risks, he increased the size of the chocolate factory at Werdmuhle and updated the technology. However, the location did not permit further expansion. Therefore, in 1898 Sprungli started to build a new factory in Kilchberg at the shores of Lake Zurich. To finance this expansion, he converted the company to a public limited company called “Chocolat Sprungli AG” (CSAG). The factory remains in this location to this very day. In 1899, CSAG brought the Berne-based chocolate factory with the exclusive rights to manufacture the now famous brand of Rodolphe Lindt, who developed “conching” in 1879. This is a method of producing chocolate that was years ahead of its time. This fine melting method called “chocolat fondant” quickly became famous and was key to the success of Swiss chocolate. The company was later renamed “Chocoladefabrinken Lindt & Sprungli AG” and produced innovative chocolates in Berne and Kilchberg. Together the partners, Lindt and Sprungli, ran the business successfully, however, not always easy.

Only two years after buying the valuable manufacturing secrets from Rodolphe Lindt, Rodolphe and his relatives August and Walter Lindt separated from the company due to differences of opinion. Shortly after, they opened up a new factory called “A&W Lindt” in Berne in 1905. This was in breach of their signed agreement. Sprungli sued, which cost a lot of money and nerve on his part. However, it took until 1928 to have the company liquidated. Looking back today Sprungli’s investment paid off, he got the know-how and the Lindt brand, which alone was worth the purchase price. By 1915 the Swiss chocolate industry experienced tremendous growth and Lindt & Sprungli played an important role in this upturn, with three quarters of its chocolate production exported to 20 countries around the world. In the years between 1920 and 1945, the company faced massive challenges. Global protectionism and economic crises in the 1920s and 30s gradually resulted in the complete loss of international markets. The company reorganized and had to concentrate on the slowly developing Swiss market. Further, the Second World War resulted in tough import restrictions on sugar and cocoa and rationing by 1943. Although sales were stagnant between 1919 and 1946, they managed to survive; thanks to the quality of their product.

After the war, demand for chocolate rose quickly at home and then abroad. To keep up with the rapid growth in demand, the now out of date machines had to be replaced and the factory enlarged. The company signed licensing agreements designed to establish footholds in Italy in 1947, Germany in 1950, France in 1954. In the home market the company expanded by acquiring Chocolat Grison in Chur in 1961 and in 1971 Nago Nahrmittel AG in Olten and Olten and Chocoladefabrik Gubor in Langenthal. The proprietary “LSCP method” was developed and introduced in 1972 and was the most important manufacturing development since the invention of the “conche”. This process streamlined efficiency and use of space compared to the equipment previously used.

The international campaign began in 1977 and continued through 1998. During that period they took control of the French, German and Italian licenses, they also reestablished distribution in New York originally setup in 1925 and Poland, Canada, Austria and other countries in the coming years. Also in 1986, The Company went public and its shares were listed on the Swiss Stock Exchange under Chocoladefabriken Lindt & Sprüngli AG. By 1994, the transformation to an international organization with headquarters in Switzerland was complete. From 1997 to 1998, they took over Ghirardelli Chocolate in the US. Today the group has production in Switzerland, Germany, France, Italy, USA and Austria and distribution in England, Hong Kong, Spain, Poland, Canada, Australia, Sweden, Mexico and Czech Republic, as well as sales offices in Dubai and Ireland. Also Lindt & Sprungli sell its products through a vast network of local independent partners enchanting chocolate lovers the world over.