Team

Production

He has devoted himself to chocolate, studying it especially among the indigenous people of the Amazon. Being a calm pole, he is the one who maintains the necessary stability at laflor to ensure that our precious goods are carefully packaged. Agustin inspires his loyal community with his Chocolate Meditations and Music Performances.

Sales Private Label & B2B

The self-employed marketing specialist has had her sights set on the chocolate scene for years. Today, Barbara supports us in taking care of our private label customers. Trying out new recipes, especially with laflor chocolate, is also part of her diverse daily work routine. Her latest project is a tribute to Brioche, Tarte Tatin & Co.

Administration

Carmen juggles debits and credits and has our bookkeeping firmly under control. She has laflor‘s back with her calm manner. In addition to her flair for precise, logical work with numbers, her heart also beats for boundless, colorful creativity. In addition to being a laflor accountant, Carmen is also a freelance illustrator and graphic designer.

Chocolate Maker, Development

Welcome back. When laflor was founded on October 1, 2017, Finn joined us as a chocolate maker. He is responsible for the richly nuanced laflor recipes in our chocolate range that our customers love so much. For this we are very grateful to Finn. After a break, during which Finn worked for various farms in the Balkans, we are delighted that he has rejoined the team as a chocolate developer. If Switzerland were in the tropical climate zone, he would be involved in cocoa cultivation as well as chocolate testing.

Co-Founder, Strategy

Heini is the fifth generation to run H. Schwarzenbach AG Genusswaren, Kaffee, Schokoladen. A visit of this store in the old town of Zurich, which was opened in 1864, is an experience for all senses for both people living in Zurich and guests from Switzerland and abroad. Heini has been in direct contact with chocolate producers for the past thirty years and has been able to acquire a tremendous amount of knowledge about chocolate. This has led to the Teecafé becoming the Schwarzenbach Chocolate & Espresso Bar in January 2021. There, you will find over 300 different chocolate bars from all over the world.

Co-Founder, Sourcing and Production

Ivo was brought up in Tuscany and Zurich, yet his heart beats for Italy. The chef and entrepreneur lives his passion for good food and beverages every day. After all, Ivo, the co-owner of Restaurant Rosso and Bar Basso, is known all over Zurich for his pizza. The Stazione Paradiso Foccaceria & Bar is another of his signature establishments and is particularly popular in the summer. His most recent and newest baby is the restaurant Osso situated in the “Zollhaus Areal”, where you can enjoy meat on the bone, meat over the fire and so much more. In addition, Ivo regularly travels to tropical countries and maintains close personal contacts with our cacao farmers.

Co-Founder, Management

Whoever meets Laura during a chocolate workshop, a guided market tour or at her legendary wine seminar “Schöner Saufen” will recognize her two great passions: good food and being with people. On the one hand, there is her commitment to sustainably and fairly produced food, because it simply tastes better. On the other hand, Laura’s heart beats for all the people – both at home and abroad – who put their hearts and souls into the cultivation and production of our food. She and her consulting company and competence center Sobre Mesa offer advice on all aspects of food, while serving the very best dishes and beverages.

Design

Already during her Visual Communication studies at the ZHdK, we were able to count on Martina’s support in the completion of the website as well as in the realization of private label projects. Equipped with a great sense for trends and meticulous precision, she develops new ideas and implements them perfectly. In addition to her work at laflor, Martina works as a freelance graphic designer.

Co-Management Production

Devoted to good food made from excellent ingredients, the passionate food engineer with a degree from the ETH wants to know exactly how to make the best chocolate. A thirst for knowledge and a love for experimenting drive her to implement new projects and ideas. In addition, she cares about good planning and organization.

Sales Retail & Stores

Getting people excited about something, in our case the best chocolate, is exactly Rahel’s cup of tea. She is a true organizational talent and a bundle of energy. Rahel supports us with sales to retail stores and the catering industry. This includes, among other things, on-site support and consulting. Besides laflor chocolate, Rahel’s heart beats for her three children, a healthy and sustainable diet, and lots of sports.

Intern Marketing & Administration

Ski instructor with a diploma, soccer player who coaches a women’s soccer team FF15. These are the leisure activities of Sara, who has just successfully completed her apprenticeship as an EFZ commercial clerk at Ems Chemie. Sara now takes care of administrative matters and supports the laflor team with marketing. Highly motivated, goal-oriented, prudent and with a lot of team spirit, she tackles all tasks; she is quick on her feet and drives from Jenaz to DasProvisorium every day, always with a mischievous smile. Yes, of course Sara also loves laflor chocolate.

Chocolatière production

On a first-name basis with chocolate. Sarah learned the confectioner’s trade in Solothurn. Enthusiastic and inspired, she gained experience at Casa Nobile and Oro de Cacao, among others. Her interest in the production of chocolate and the origin of cocoa eventually took her to Costa Rica, where she discovered her love of the bean-to-bar process. Transparency, quality and respect for the raw materials and all those involved have top priority for Sarah. With her work experience and the chocolate sensory license at the ZHAW Wädenswil, Sarah has everything that laflor needs to move forward.

Projects

Stefan is a passionate biologist with a strong interest in ecology and biodiversity. He holds a Master of Science (MSc) in Biology and his research work has taken him to South America, where he participated in tropical rainforest research projects. During his stay in Panama and Costa Rica, he discovered the diversity of tropical ecosystems and his love of chocolate. After graduating, Stefan worked in the pharmaceutical industry, where he applied and expanded his expertise in projects and process strategies. Today, he is involved in an agricultural project in Romania. There, he concentrates on promoting sustainable timber production while taking ecological principles into account. However, Stefan’s passion for chocolate is unbroken. In addition to his commitment to the environment and agriculture, he enjoys driving forward projects in the chocolate industry. His broad knowledge and experience make him a versatile expert from whom laflor can benefit.

Chocolate Maker

In conversation with Teegan, new facets of the talented logistician and all-rounder emerge time and again. During his internship at laflor, Teegan learned all the steps involved in chocolate production. Now the music enthusiast and vegan foodie is with us full-time.

Co-Founder, Design & Marketing

The graphic designer with a ZHdK degree in Style & Design combines aesthetics and sustainability with great dedication and expertise. Zelia and Laura met while working on a food pop-up project together. It wasn’t long before the idea of founding a company dedicated to the fair and transparent production of chocolate was born. On top of that, the passionate surfer was upset about poorly fitting surf bikinis. As a result, she founded Oy surf, a label that produces high-quality textiles made from recycled plastic.