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Rebecca Odermatt
Rebecca Odermatt is a qualified confectioner and has already won various competitions during her apprenticeship. She completed her apprenticeship at Confiserie Klaus in Bülach, where she was able to learn from the patron himself. She is the creative force at miniSchoggi with heart and soul. She creates new works of art every day by skilfully combining and dosing the ingredients in conjunction with sophisticated processing techniques. She is also responsible for production at miniSchoggi. At Lindt & Sprüngli, she was responsible for setting up the new Maître Station in Sydney, where she developed the creations required for the Australian market. At miniSchoggi, she is responsible for the entire course area, product management and marketing.
Thomas Ramseier
Thomas Ramseier is a trained food technologist and completed his apprenticeship at Lindt & Sprüngli in Kilchberg. He then spent 4 years working part-time as a Master Chocolatier at events and trade fairs. He worked for Confiserie Sprüngli for a short project before completing his business studies at Lucerne University of Applied Sciences and Arts. However, chocolate has never let him go and he still works on creating chocolates from time to time. At miniSchoggi, he is responsible for all events, administration and the technical aspects of the company and the online shop.
The miniSchoggi team
Without the commitment and passion of the entire miniSchoggi team, be it in customer service, ordering, in the warehouse or during the one-off courses and all the other little things that guarantee a flawless process, it would of course not work. Together, we do our best every day to fulfil your requirements and offer the best quality and service. We would like to take this opportunity to thank our loyal customers.
Development of miniSchoggi GmbH since its foundation
The story of miniSchoggi is about a passion for chocolate and sweet creations. It is full of tradition and tells of quality with a Swissness guarantee. It has its origins in the enthusiasm to pass on sweetness. Immerse yourself in this story and get to know the ingredients of miniSchoggi.
February 2014 Foundation
Christmas: Family and friends came together. It was gift-giving time once again. We created chocolates and made our loved ones happy. The feedback was heart-warming. We were even able to please chocolate sceptics. We have always been passionate chocolate lovers and want to share this passion with other people. This Christmas experience was the trigger, the starting signal for a sweet entrepreneurial story, from the chocolatey idea to the melt-in-the-mouth realisation. It was the beginning of miniSchoggi. We, Rebecca and Thomas, a confectioner and food technologist, founded miniSchoggi GmbH in February 2014. From then on, we wanted to share our chocolates not only with our family and friends, but with everyone. A market analysis showed that there were no chocolate suppliers that offered customised creations and top quality: Standard market chocolate processing involves the use of machines. Although a large quantity of chocolate can be produced in this way, the quality of traditional manual labour is not achieved. Our vision: to cultivate traditional chocolate processing and revive it among fellow human beings. The sweet treats are Swiss Made certified and the fresh raw materials are prepared by hand. Chocolates are created, chocolate cubes and mini truffles are put together as desired. We want to pass on our chocolate processing expertise in courses. For our start-up on the Hirzel, we spent months developing a concept, a production facility and finally our online shop.
May 2014 Online shop
In May 2014, the time had come: after weeks of planning and technical tinkering, our online shop went live. From then on, customers could put together their own boxes of chocolates at the click of a mouse. The shell of the treat was individually combined with the desired filling, the matching decoration was chosen and the desired packaging selected. Rebecca, the creative force behind miniSchoggi, then produced the sweet delicacies to the taste of the chocolate customers.
21. August 2014 First chocolate course
Our very first chocolate course took place on 21 August. At the time, we had no idea how much enthusiasm the courses would generate. We wanted to pass on our sweet knowledge and turn our customers into hobby confectioners themselves. In the chocolate courses, small groups learn how to temper chocolate properly and process it by hand. In this way, each individual participant learns the art of the chocolatier and can benefit personally from the expertise of our confectioners. Our in-house offers at companies or customers' homes allow customised chocolate courses for an even more individual, sweeter experience.
November 2014 New focus on chocolate courses
Our chocolate courses became so popular that we adapted our business model and focussed mainly on chocolate courses. We were now able to share our enthusiasm for chocolate and its melt-in-the-mouth flavour even more effectively with other people. For example, young chocolate artists create sweet Easter bunnies and Sami lice in our specialised courses for children. We have also expanded our range for adults. The course participants help each other and exchange ideas, so that after an entertaining evening each participant goes home with their own sweets and lots of new knowledge. Whether chocolates, chocolate bars, cakes or sweet figures - there is a suitable course for every taste. In addition, our semi-finished product sale, which is unique in Switzerland, equips course participants for their own confectionery at home.
February 2015 New location in Zurich Wollishofen
We grew and grew, which is why our Hirzel location soon became too small. Since February 2015, we have been operating a location in Zurich Wollishofen. We are happy to welcome course visitors to our chocolate bakery.
Successive expansion of the team from April 2015
More space in our location also allowed us to expand the team, which had been needed for a long time. We welcomed new instructors at miniSchoggi. We were also pleased to welcome new office staff. Thanks to the hard work of our employees, we can now organise larger events with up to 300 people.
From May 2015 New cake courses
In spring 2015, we started to build up the cake course area and quickly created our two classic cake courses: the basic cake course and the cake decorating course, both of which were met with great enthusiasm.
From September 2015 Bern
Towards the end of the year and due to increased demand in Bern, we opened an additional location in the Berner Matte, where we were able to serve and pamper our customers with great public and private courses from September onwards. We still extend a warm welcome to our customers there today.
From August 2016 - new location in Adliswil
Just under a year and a half after moving to Zurich Wollishofen, our team expanded again by a few members and we were allowed to look for a new place to stay, as we were running out of space. With the decision to move the office and the entire warehouse to Adliswil, we now have a clean and somewhat larger course room next to the production facility in Wollishofen, where we warmly welcome our participants. In Adliswil, we have set ourselves up comfortably and now have another very large and cosy course room in addition to a larger office.
Additional events and public courses from September 2016
For us, more space also meant an expansion of our public offerings and event programme. In addition to our existing courses, we added the basic cake course 2 and the cake courses with our guest lecturers, which we offer every year. In the event sector, we introduced further courses in addition to the classic praline and chocolate bar course, such as the high heels moulding course, children's birthday parties and various bachelorette parties.
Relocation of the shop from Wollishofen to Adliswil from August 2017
We said goodbye to the course centre in Wollishofen and opened a shop at our location in Adliswil with over 2500 products. In addition to the office, this location now serves as a shop, course room and warehouse, where all our parcels are lovingly packaged by us every day and dispatched to you. We are open every day from 10.00-12.30 and 14.00-18.00 and are happy to advise you on site with tips and tricks. In the events area, we introduced other courses in addition to the classic praline and chocolate bar course, such as the high heels moulding course, children's birthday parties and various bachelorette parties.
From October 2017 New patisserie and baking courses
To keep up with the latest trends and stay on course, our dessert course 1 provides sweet treats for everyone with a sweet tooth. From créme brûlée and lemon tarts to semifreddo, panna cotta and classic apple strudel, everything is included here! In addition to the summer dessert course, we also cordially invited our participants to the Guetzli course, creating a pre-Christmas atmosphere. We are open every day from 10.00-12.30 and 14.00-18.00 and will be happy to advise you on site with tips and tricks. In addition to the classic praline and chocolate bar course, we also ran other courses in the event area, such as the high heels moulding course, children's birthday parties and various bachelorette parties.
From May 2018 New Éclair and Bean to Bar course
To avoid having to travel to France, we brought French patisserie to Adliswil and surprised our participants with our new Éclair & Pâte a Choux course. Desserts simply interpreted in a more modern way. And for our chocolate lovers, we amazed them with our Bean to Bar course. Here, our participants can select their own cocoa beans and process them into a finished couverture and chocolate bar.
New bread courses from August 2018
In order to expand our range of courses and leave the sweet side of things to one side, we now offer three completely different bread courses. The plaited bread course, the speciality bread course and the sourdough beginners' course ensure that there is something exciting for every participant. From September 2018, the courses could be attended and delicious creations could be taken home.
From September 2018 New Macaron course
Just one month later, we turned our attention to a new treat. Macarons or Luxemburgerli are known everywhere, but many people find them difficult to make at home. Since such a delicacy should not simply be considered too difficult, we developed an exciting new course for it. We received positive feedback shortly after the first courses. The macarons also turn out flawlessly at home and are sure to delight your nearest and dearest! We now offer three completely different bread courses. The plaited bread course, the speciality bread course and the sourdough beginners' course ensure that there is something exciting for every participant. From September 2018, the courses could be attended and delicious creations could be taken home.
From June 2019 New ice cream course
In the hot summer months, you need to cool down from time to time! What could be better than homemade ice cream? We developed 22 different types of ice cream and sorbet, which have been made and enjoyed in our courses since June 2019. The ice cream cups made in this way are beautifully labelled and taken home to delight anyone looking for an ice-cold refreshment.
From September 2019 New buttercream flower course
Buttercream flowers exert a great fascination. The elegant flowers look incredibly sophisticated and can be made in no time at all with a little practice. We have been giving participants in our buttercream flower course this practice since September 2019. Each course produces incredibly beautiful cakes and elegantly decorated cupcakes that will also amaze family and friends at home.
December 2019 Closure of Wollishofen site - Zurich
After almost 5 years, the premises in Wollishofen became too small and no longer met the standards we wanted to offer our numerous participants, so the location was closed in favour of a new location in Adliswil. However, we are delighted to have found a great new tenant who will continue to use the premises as a food production facility.
January 2020 Renovation and opening of new event location in Adliswil
Five modern event and course rooms are being built in Adliswil on over 330 m2 via à vis of the existing location in order to meet the growing demand and to be able to offer more courses in the future. After a renovation phase lasting almost 5 months, all rooms will open their doors at the beginning of March 2021 and are looking forward to finally being put into use.
March 2020 Corona and forced closures
Corona and the associated measures make it impossible to open the new event location and force us to close for months with a complete stop to courses and events.
September 2020 Hiring for children's birthdays
The room created especially for children's birthday parties, which has not been used 5 times, will unfortunately be closed because there is no longer any demand due to Corona. We very much regret this, but hope to be able to welcome interested children to other courses (Father Christmas or Easter Bunny).
October 2020 Film studio & online events
A modern cookery film studio with state-of-the-art equipment for full HD streaming is being created in the old children's birthday room. This also enables us to offer new online team events where you can bake or make your own chocolate/chocolates. With groups of up to 150 people and participants from all over the world, it is a completely new experience and a very exciting but also challenging time. Together with the courses, we also offer the materials, which can be delivered almost anywhere in the northern hemisphere.
December 2020 Corona and forced closures
Corona and the associated measures once again make it impossible to organise courses and events and force us to close for a good 4 months with a complete stop to courses and events.
Online courses and prescription booklet sales from January 2021
On the one hand, online courses are now also offered on the topics of cream slices, lemon tart, apple strudel, Easter cake, pastel de nata, no-bake cake, raspberry roulade and florentine. On the other hand, the recipes for the topics can also be purchased individually.
May 2021 Opening of the warehouse in Steinhausen
In order to be able to continue to guarantee the best quality, availability and speed in the dispatch of bakery products, the administration and warehouse were relocated to Steinhausen, where the warehouse and office are located on over 650m2 and enable the best possible processing of orders.
June 2021 Closure of the Bern site
Unfortunately, we had to give up our location in Bern. This is because we could no longer bear the costs associated with the months-long forced closure due to coronavirus and have not received any help, as well as seeing too little demand in the coming months. We deeply regret this step and are now focussing fully on the location in Adliswil.
From September 2021 New Tirggel and Spekulatius course
In this course, we will take you on a journey into a long-forgotten Zurich culinary culture and bring the traditional Tirggel back to life. Until 1840, only Zurich city bakers had the right to make Tirggel.
From October 2021 New aperitif course
Good flavour is the top priority in the aperitif course! We pass on recipes that are quick and easy to make and taste delicious! You will make most of the appetisers yourself during the course.
From January 2022 New pretzel pastry course
With their lye flavour, they have become an indispensable part of the bakery. This course is hands-on! We will be doughing, moulding, dipping, cutting and sprinkling. Learn how to make the dough professionally, how to work the dough correctly and how to shape it into a wide variety of end products such as pretzels, pretzel sticks, small rolls and much more.
From January 2022 New chocolate curd course
Chocolate curd - You've probably never eaten chocolate this fresh before. In our course, we will show you how to make delicious chocolate curd yourself from many different exquisite ingredients.
From February 2022 New airbrush chocolate course
In our course, you will learn how to use an airbrush correctly and what to look out for when airbrushing cocoa butter colours. At the end of the course, you will go home with a lot of new knowledge, a detailed recipe booklet and around 50 colourful chocolates.
From March 2022 New puff pastry course
In the puff pastry course, you will learn how to make your own puff pastry from scratch and what you need to bear in mind when making it. You will see that it is not that difficult to make your own puff pastry. Puff pastry is used to make various products, from sweet to savoury.
From April 2022 New Easter cake decorating course
n this course you will be modelling this cute bunny with a carrot in the middle of a carrot field. This cake couldn't be more perfect for Easter. We will provide you with a pre-baked carrot cake, which you will fill and cover with a delicious cinnamon filling during the course. You will learn how to achieve beautiful edges and how to cover a cake with fondant beautifully and without creases, as well as how to decorate it with various decorations.
From May 2022 New rice paper cake decorating course
In our summer cake decorating course, you will learn how to make a beautiful sea cake. However, the highlight of this course is working with rice paper. The course instructor will show you how the colouring and shaping works and what great effects you can achieve on a cake. During the course you will also make many different underwater decorations from fondant.
From May 2022 New summer patisserie course
In our summer patisserie course, you will make 17 patisseries in three different delicious flavours. You will make all the mousses and creams required for the patisseries yourself on the day of the course. You will get to know different mousse production variations and learn new production techniques. Our course instructor will show you step by step how to make the creams and how to finish them off.
From October 2022 Confectionery course
A course with four different heavenly almond biscuits that everyone loves! In this course we will show you how to make Amarettis, Züngli biscuits, Caramel Tuiles and Cantuccini. All four biscuits are very different in terms of production, flavour and appearance, but they all have one thing in common! They are all incredibly delicious and have addictive potential.
From October 2022 fairground course
We take you back to your childhood and proudly present our fairground course. On the course itself, you will learn how to make stomach bread, roasted almonds, the finest Basler treats and juicy pear pastries. As a fairground has so much more to offer, but unfortunately not all the delicacies fit into one course, we have, as always, a very detailed recipe booklet for you, with many more great recipes.
From January 2023 Cream slice
Probably the best-known and most popular slice in Switzerland - the cream slice! In our cream slice course, you will learn how to make this delicious Swiss classic. We will show you how to make your own puff pastry quickly and easily. We also use real Swiss butter in our puff pastry recipe, which gives our cream slices a super tasty and crispy puff pastry base at the end. The vanilla cream is the centrepiece of every crème slice! We make a stable version of the vanilla cream without gelatine (vegetarian), with a delicious vanilla flavour in the cream, which is created using real vanilla seeds.
From January 2023 Pastel de Nata course
Pastel de Nata are small puff pastry, custard tarts that originate from Portugal. In our baking course, we will show you how to make these delicious cream tarts. At the end, everyone will be able to take their 12 homemade Paste de Nata tartlets home with them.
From February 2023 Chocolate decoration course
This course is all about making various chocolate decorations. We will show you many different techniques for making chocolate decorations, which you can then realise yourself. You will learn step by step how to make beautiful ornaments, butterflies, leaves, spirals, drops, sticks, chocolate chips, flames, nests, cut and cut-out chocolate decorations or even two-coloured chocolate rolls from chocolate.
From February 2023 Mohrenkopf patisserie course
The very popular Mohrenkopf patisserie is a ball made from sponge dough, filled with vanilla cream and covered with chocolate, mocha or coloured melting fondant. In our course, you will make this delicious pastry as a mini patisserie and go home at the end with around 20 self-made mini ear heads in various flavours.
From May 2023 New pasta course
We show you how varied pasta can be and how quick and easy it is to make fresh pasta at home. In Italy, there are two main types of pasta: egg pasta (pasta all uovo) and pasta made from durum wheat semolina (pasta semola di grano duro). You will learn how to make different types of pasta from the dough produced, such as Spaghetti alla Chitarra, Gnocchi sardi, Orecchiette, Farfalle, Garganelli, Pappardelle, Fettuccine or filled Ravioli.
From July 2023 Yeast pastry course
Yeast baked goods are boring, dry and unspectacular. At least that's what most people think, and unfortunately this is often the case with yeast baked goods. But that doesn't have to be the case! We'll prove you wrong and show you how to make delicious yeast dough products quickly and easily. We also reveal recipes that you may never have eaten or seen before.
From January 2024 Patisserie slices
In this course, each person makes 12 beautiful and incredibly delicious slices in six different flavours. Each slice consists of a crunchy crispy base, a moist almond sponge, an aromatic, soft centre and an airy, melt-in-the-mouth cream. After layering, each individual slice is coated with a thin, crunchy layer of chocolate and finished off with various decoration techniques.
June 2024 New storage location - Wittenbach SG
The warehouse in Steinhausen had become too small and after a long search and an intensive remodelling phase, we were able to start operating the warehouse in Wittenbach SG in June 2024. Over 10,000 different products are stored in an area of around 2,000 m². An excellent connection to Swiss Post now allows us to offer a greater variety of shipping options. Orders received by 4 p.m. can now be dispatched on the same day. The local dispatch team works hard every day to process your orders with great care.