Lindt Story

It started in a small pastry shop on Marktgasse, Zurich in 1845. Confectioner David Spungli – Schwarz and his 29 year old son Rudolf Sprungli – Ammann, who also trained as a confectioner, dared to do something different, they decided to make chocolate. In particular solid chocolate bars were starting to become popular at the time. Up onto then people associated chocolate mostly as a drink. The new chocolate bars became so popular among Zurich society that they had to move to a larger location in just 2 years, from their tiny bakery in Zurich. The new factory was in Horgen on the upper shores of Lake Zurich. There were already ten people employed there. In 1859 father and son Sprungli opened a second, large pastry shop on Paradeplatz in Zurich. After the death of his father in 1862 the son continued to expand the business – which was located in a busy area next to a bank, luxury hotel, and the stock market. By 1870 more space was needed to make the chocolate so they moved back to Zurich to the Werdmuhle and around a decade later Sprungli was already employing about 80 people. The company was now supplying chocolates and pralines to many European countries and even as far as India.

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 today.


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Lindt Fine Swiss Milk - Dark - White Chocolate And Truffles
Lindt Lindor Flower Box

$11.95 - Polypro Reusable Flower Box - Filled With Lindt Lindor Truffles. Makes a great gift idea. 12 pieces - weight 7.4oz or 211g.

Lindt Lindor Apothecary Jar

$27.95 - Our Glass Apothecary Jar - With a bow and message card, includes thirty Lindt Lindor Truffles (ours exclusively). Net weight is 13.4oz or 381g.

Lindt Lindor Heart

$14.95 - Reusable Polypro Heart - With Lindt Lindor Truffles. Makes a great Any Day gift idea. Total 21 pieces.

Lindt Gourmet Truffles

$16.95 - Gourmet Truffles - Lindt Gourmet Truffles - Fine Assorted Chocolates, indulge yourself in Milk, White, Dark, Vanilla, Hazelnut and Orange chocolate truffles. Each Truffle is delicately decorated and a delight to be enjoyed.

Lindt Lindor Truffle With Swan

$9.95 - White Porcelain Swan - With 5 Lindt Lindor Truffles decorated in Tulle - Mini Rose - Ribbon and Pearl Spray. Minimun order is 30.

Lindt Lindor Favor Bag

$4.95 - Reusable Gift Bag - with five Lindt Lindor Truffles in Milk - White - Dark chocolate. Minimum Order is 30.

Lindt Lindor Jar

$38.95 - Lindt Lindor Jar - 69 pieces assorted flavors of Lindt Lindor Truffles in a clear acrylic jar, with milk chocolate - white chocolate - dark chocolate - extra dark chocolate.

Lindt Lindor Truffles White Chocolate

$3.50 - Lindt Lindor Truffles White Chocolate - Inspired by this Lindt secret recipe, Lindt Lindor is a chocolate masterpiece. This delicious Lindt White Chocolate Shell enrobing an irresistibly smooth and mouth watering filling. Their are 12 squares per bar and mouth melting filling.

Lindt White Coconut Chocolate

$3.50 - Lindt White Coconut Chocolate - Discover Lindt White Coconut Chocolate with a harmonious blend of luscious, smooth melting white chocolate and crisp flakes of fine coconut, a totally indulgent taste experience. Their are 10 squares per bar.

Lindt Story Continued Below
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Nutritional Facts Below

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Lindt Story Continued:

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.

Nutritional Facts Lindt White Chocolate

Serving Size 42G - 5 Squares - Servings Per Bar 2.5

Amount Per Serving 5 Squares

Calories 270

Fat Calories 190

Value

Percentage of Daily Value

Value

Percentage of Daily Value

Value

Percentage of Daily Value

Total Fat 22g

34%

Saturated Fat 16g

80%

Trans Fat 0g

0%

Colesterol 5mg

2%

Sodium 35mg

1%

Carbohydrate 17g

6%

Dietary Fiber 0g

0%

Sugars 17g

Protein 2g

Vitamin A 2%

Vitamin C 2%

Calcium 8%

Iron 0%

Percentage of Daily Value is based on a 2,000 calorie diet. Your values may be higher or lower depending on your calorie need.

Ingredients: Sugar - Cocoa Butter - Milk - Vegetable Oil (Coconut - Palm Kernel) - Milk - Skim Milk - Soya Lecithin (Emulsifier) - Artificial Flavorings

Storage: Store in a cool dry place (maximum of 68 degrees Fahrenheit or 20 degrees Celsius) and place at room temperature one hour before serving.

Nutritional Facts Lindt White Coconut Chocolate

Serving Size 40G - 4 Squares - Servings Per Bar 2.5

Amount Per Serving 4 Squares

Calories 240

Fat Calories 150

Value

Percentage of Daily Value

Value

Percentage of Daily Value

Value

Percentage of Daily Value

Total Fat 17g

26%

Saturated Fat 11g

55%

Trans Fat 0g

0%

Colesterol 5mg

2%

Sodium 35mg

1%

Carbohydrate 19g

6%

Dietary Fiber 1g

4%

Sugars 18g

Protein 3g

Vitamin A 2%

Vitamin C 2%

Calcium 8%

Iron 2%

Percentage of Daily Value is based on a 2,000 calorie diet. Your values may be higher or lower depending on your calorie need.

Ingredients: Sugar - Cocoa Butter - Milk - Coconut Flakes - Skim Milk - Soya Lecithin (Emulsifier) - Artificial Flavorings

Storage: Store in a cool dry place (maximum of 68 degrees Fahrenheit or 20 degrees Celsius) and place at room temperature one hour before serving.

Nutritional Facts Lindt Lindor Truffles Assorted Flavors

Serving Size 40G - 3 Balls - Servings Per Container Vary Per Box Size

Amount Per Serving 3 Balls

Calories 220

Fat Calories 160

Value

Percentage of Daily Value

Value

Percentage of Daily Value

Value

Percentage of Daily Value

Total Fat 18g

28%

Saturated Fat 13g

65%

Trans Fat 0g

0%

Colesterol 5mg

2%

Sodium 20mg

1%

Carbohydrate 15g

5%

Dietary Fiber 0g

0%

Sugars 14g

Protein 2g

Vitamin A 0%

Vitamin C 0%

Calcium 6%

Iron 2%

Percentage of Daily Value is based on a 2,000 calorie diet. Your values may be higher or lower depending on your calorie need.

Ingredients: Sugar - Vegetable Oil (Coconut - Palm Kernel) - Cocoa Butter - Chocolate - Milk - Skim Milk - Soya Lecithin (Emulsifier) - Barley Malt Powder - Vanillin (Artificial Flavoring) - Carmel Flavoring - May Contain Traces Of Peanuts And Tree Nuts

Storage: Store in a cool dry place (maximum of 68 degrees Fahrenheit or 20 degrees Celsius) and place at room temperature one hour before serving.