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Rebecca Odermatt
Rebecca Odermatt is a trained confectioner and has already won various competitions during her apprenticeship. She did her apprenticeship at Confiserie Klaus in Bülach, where she was able to learn from the boss himself. She is the creative force at miniSchoggi with heart and soul. By skilfully combining and dosing the ingredients, in conjunction with sophisticated processing techniques, she creates new works of art every day. 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 needed 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 as a part-time Maître Chocolatier at events and trade fairs. He worked for Confiserie Sprüngli for a short project before studying business at the Lucerne University of Applied Sciences and Arts. However, chocolate has never left him and he is therefore still involved in creating pralines from time to time. At miniSchoggi, he is responsible for the entire event area, 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, as well as all the other little things that guarantee a flawless process, it would of course not be possible. Together we do our best every day to meet your demands and to 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 the 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 once again the season of giving. 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 others. This Christmas experience was the trigger, the starting shot of 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, confectioner-confectioner and food technologist, founded miniSchoggi GmbH in February 2014. From now on, we wanted to share our chocolates not only with our family and friends, but with everyone. A market analysis showed that no praline suppliers existed yet that offered an individual creation and top quality: Machines are used for standard chocolate processing on the market. This way, a large quantity of chocolate can be produced, but the quality of traditional handwork is not achieved. Our vision: to cultivate classic chocolate processing and to revive it among fellow human beings. The sweet treats are Swiss Made certified and the fresh raw materials are prepared by hand. Pralines are created, chocolate cubes and miniTruffles are put together as desired. We want to pass on the know-how of chocolate processing 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 online. 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 was selected. Rebecca, the creative force behind miniSchoggi, then produced the sweet delicacies, entirely to the taste of the chocolate customers.
21. August 2014 First chocolate course
Our very first chocolate course took place on 21 August. At that time, we had no idea how much enthusiasm the courses would generate. We wanted to pass on our sweet knowledge and turn the customers into hobby confectioners themselves. In the chocolate courses, people learn in small groups how to temper chocolate professionally 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 tailor-made 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 refocused the majority of our activities on chocolate courses. We were now able to share our enthusiasm for chocolate and its melt-in-the-mouth processing even better with other people. For example, young chocolate artists create sweet Easter bunnies and Father Christmases in our specialised courses for children. We also expanded the range of courses for adults. The course participants help and exchange ideas with each other, so that after an entertaining evening, every participant goes home with their own sweets and a lot of new knowledge. Whether pralines, chocolate bars, cakes or sweet figurines - 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 it soon became too cramped at our Hirzel location. Since February 2015, we have been operating a location in Zurich Wollishofen. We are happy to welcome course visitors to our chocolate bakery.
From April 2015 Successive expansion of the team
More space in our location also allowed us to expand the team, which had been needed for a long time. At miniSchoggi we welcomed new course leaders. We were also pleased to have reinforcements in the office. Thanks to the energetic commitment of our staff, we can now host 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 classics in the cake area: the basic cake course and the cake decorating course, both of which met with great enthusiasm.
As of September 2015 Bern
Towards the end of the year and due to higher demand in Bern, we opened an additional location in Berner Matte, where we were able to serve and pamper our customers with great public and private courses from September onwards. We still welcome our customers there today.
From August 2016 - new location in Adliswil
Barely one and a half years 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, a pure and somewhat larger course room was created next to the production in Wollishofen, where we warmly welcome our participants. In Adliswil we have set ourselves up comfortably and since then we have another very large and cosy course room in addition to a larger office.
From September 2016 additional event offers and public courses
For us, more space also meant an expansion of the public offer and the range of events. In addition to our already well-known courses, we have added the basic cake course 2 and the cake courses with our guest lecturers, which we offer every year. In the event area, we introduced further courses, such as the High Heels Casting Course, children's birthday parties and various wedding receptions, in addition to the classic praline and chocolate bar course.
From August 2017 Relocation of the sales shop from Wollishofen to Adliswil
We said goodbye to the course location in Wollishofen and opened a sales shop in our location in Adliswil with over 2500 products. In addition to the office, this location now serves as a sales shop, course room and warehouse where all our packages are lovingly packed by us every day and shipped to you. We are open every day from 10.00-12.30 hrs and from 14.00-18.00 hrs and will be happy to advise you on the spot with tips and tricks. In the event area, in addition to the classic praline and chocolate bar course, we introduced other courses such as the high heels pouring course, children's birthday parties and various bachelorette events.
From October 2017 New patisserie and baking courses
In order to always follow the trend and stay on course, we provided sweet hours for all those with a sweet tooth with our dessert course 1. From créme brûlée, lemon tartlets and semifreddo to panna cotta and the classic apple strudel, everything is included here! In addition to the summer dessert course, we also cordially invited our participants to the guetzli course and thus created 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 the spot with tips and tricks. In the event area, in addition to the classic praline and chocolate bar course, we introduced other courses such as the high heels pouring course, children's birthday parties and various bachelor 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 are allowed to select their own cocoa beans and process them into a finished couverture and chocolate bar.
From August 2018 New bread courses
In order to expand our range of courses and leave the sweet stuff aside for a change, we now offer three completely different bread courses. The plait course, the special bread course and the sourdough beginners' course ensure that there is something exciting for every participant. Starting in 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 they cause problems for many people at home. Since such a delicacy should not simply be considered too difficult, we developed a new exciting course on it. Shortly after the first courses, we received joyful feedback. The macarons can also be made at home without any problems and are a source of enthusiasm for the loved ones! To leave the side, we now offer three completely different bread courses. The plait course, the special 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 Glace Course
In the hot summer months, cooling down is necessary from time to time! What would be better for this than a homemade ice cream? We developed 22 different types of ice cream and sorbets, which will be made and enjoyed in our courses from 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 Flowers Course
Buttercream flowers exert a great fascination. The noble flowers look incredibly classy and are made in no time with a little practice. We have been providing this practice to the participants of our buttercream flowers course since September 2019. In each course, incredibly beautiful cakes and elegantly decorated cupcakes are created, which subsequently amaze family and friends at home.
December 2019 Closure Wollishofen site - Zurich
The premises in Wollishofen became too small after almost 5 years and no longer met the standards we wanted to offer our numerous participants, so the location was dissolved in favour of a new location in Adliswil. However, we are very pleased to have found a super new tenant who will continue to use the premises as a food production facility.
January 2020 Conversion and opening of new event location in Adliswil
Five modern event and course rooms are being built in Adliswil across from the existing location on an area of over 330 m2 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 related measures make the opening of the new event location impossible and force us to close for months with a complete course and event stop.
September 2020 Setting Children's Birthday Parties
The room specially created for children's birthday parties, which was not in use 5 times, will unfortunately be closed down because there is no longer any demand in the wake of Corona. We regret this very much, but hope very much to welcome the interested children at other courses (Samichlaus or Easter Bunny) with us.
October 2020 Film Studio & Online Events
A modern cooking film studio with state-of-the-art equipment for full HD streaming is being created in the old children's birthday room. This will also enable us to offer new online team events where people can bake or make chocolate/pralines themselves. With groups of up to 150 people and participants from all over the world, it's a whole new experience and a very exciting but also challenging time. Because together with the courses, we also offer the materials right away, which can be delivered almost anywhere in the northern hemisphere.
December 2020 Corona and forced closures
Corona and the related measures again make it impossible to hold courses and events and force us to close for a good 4 months with a complete halt to courses and events.
From January 2021 Online courses and prescription booklet sales
On the one hand, online courses are now also offered on the topics of cream cake, lemon tart, apple strudel, Easter cake, pastel de nata, no bake cake, raspberry roulade and Florentines. On the other hand, the recipes for the topics can also be purchased individually.
May 2021 Opening of the camp 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 the warehouse were relocated to Steinhausen, where the warehouse and office are located on an area of over 650m2 and enable the best possible processing of orders.
June 2021 Closure of Bern site
Unfortunately, we had to give up the location in Bern. This is because we could not continue to bear the costs associated with the forced closure due to Corona, which lasted for months, and because we did not receive any help, and because we see too little demand in the coming months. We deeply regret this step and are now fully focussing on the location in Adliswil.
From September 2021 New Tirggel and Spekulatius Course
In this course, we take you on a journey into a long-forgotten culinary Zurich 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 Apéro Course
In the aperitif course, good taste comes first! We pass on recipes that are quick and easy to make and taste delicious! You will make most of the aperitif snacks yourself during the course.
From January 2022 New Pretzel Biscuits Course
With their lye flavour, it's hard to imagine a bakery without them. In this course you will be hands-on! Dough is made, shaped, dipped, cut and sprinkled. Learn how to make the dough properly, how to work it up correctly and how to shape it into a variety of end products such as pretzels, pretzel sticks, small rolls and much more.
From January 2022 New Broken Chocolate Course
Broken chocolate - You have certainly never tasted such fresh chocolate before. In our course, we will show you how to make your own delicious chocolate from a variety of exquisite ingredients.
From February 2022 New Airbrush Praline Course
In our course, you will learn the correct way to use an airbrush and all the things you need to pay attention to when airbrushing cocoa butter colours. At the end you go home with a lot of new knowledge, a detailed recipe booklet and about 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 class you will model this cute bunny with a carrot in the middle of the carrot field. This cake couldn't be more fitting for Easter. You will receive a pre-baked carrot cake, which you will fill and coat 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. The highlight of this course, however, is working with rice paper. The course instructor will show you how to colour and shape it and what great effects you can achieve on a cake. During the course you will also make many different underwater decorations out of fondant.
From May 2022 New Summer Patisserie Course
In our summer patisserie course, you will make 17 patisseries in three different delicious flavours. All the mousses and creams needed for the patisseries will be made by you on the day of the course. You will get to know different mousse production variations and new production techniques. Our course leader will show you step by step how the creams are made and how to finish them.