Team

Meret Casagrande
Co-management Production
Passionate about good food made from excellent ingredients, the enthusiastic food engineer at ETH wants to know exactly how to make the best chocolate. A thirst for knowledge and a willingness to experiment drive her to implement new projects and ideas.

Barbara Eisl
Sales Private Label & BtoB
The self-employed marketing consultant has been targeting the chocolate scene for years. aber relations Now Barbara supports us in looking after private label customers. Trying out new recipes, especially with laflor chocolate, is also part of her varied everyday work. Her last project is a homage for brioche, tarte tatin & co.

Agustin Jacky
Production
His passion is chocolate, which he got to the bottom of, especially among indigenous peoples in the Amazon. As a calm pole at laflor, he ensures the necessary constant so that the valuable goods are carefully packaged. Agustin inspires his loyal community with his Chocolate Meditations and music performances.

Rahel Isler Becker
Sales Retailer & Stores
Getting people excited about something, in our case the best chocolate far and wide, is exactly Rahel’s thing. A real organizational talent and a bundle of energy, Rahel supports us in selling to retail outlets and the catering trade. This includes, among other things, on-site support and advice. Besides laflor chocolate, Rahel’s heat beats above all for her three children, healthy and sustainable nutrition and for lots of sport.

Jonas Kappner
Administration
Native from Berlin, he is the right person for active support in online sales and administration. Meticulously and prudently, he looks after our keys so that everything is neatly booked and accounted for in the right place. We are happy to share Jonas with the online news portal Zsüri We also are glad about his almost snow-white, calm-as-a-feather Bella, the blue-eyed dog who is always at his feet.

Marina Merz
Co-management Production
Being close to the origin of the product is very important to the food technologist and confectioner. After six years as a chocolatier in a large chocolate factory in Switzerland, she brings her experience and passion to laflor.

Ivo Müller
Co-founder, Production and Sourcing
Having grown up in Tuscany and Zurich, Ivo’s heart beats for Italy. The chef and entrepreneur lives his passion for good food and drink every day. Because Ivo, co-owner of the Rosso restaurant and bar Basso is known throughout Zurich for its pizza. The Stazione Paradiso Foccaceria and Bar also bears his signature and is particularly popular in summer. His latest baby is the Osso restaurant on the Zollhaus site, where meat on the bone, over the fire and much more are celebrated. Ivo also regularly travels to tropical countries and maintains personal contacts with our cocoa farmers.

Laura Schälchli
Co-founder, Management
Anyone who meets Laura during a chocolate workshop, a market tour or at her legendary wine seminar «Schöner Saufen» will recognise 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 at home and abroad who put their heart and soul into growing and producing our food. With her company Sobre Mesa: she serves knowledge about food, accompanied by the finest food and drinks.

Heini Schwarzenbach
Co-founder, Strategy
Heini runs the H. Schwarzenbach Genusswaren, Kaffee, Schokoladen in the fifth generation. For Zurich residents and guests form Switzerland and abroad, a visit to this shop in Zurich’s old town, wich opened in 1864, is an experience for all the senses. For thirty years, Heini has maintained direct contacts with cocoa traders and has been able acquired a vast knowledge of chocolate. This has led to the Teecafé becoming the Schwarzenbach Schokolade and Espresso Bar in January 2021. Here you will find over 300 different chocolate bars from all over the world.

Zelia Zadra
Co-founder, Design & Marketing
The graphic designer with a ZHdK degree in style & design brings two level together with commitment and skill: Aesthetics and sustainability. Zelia and Laura met during a a joint food pop-up project. And soon the idea of fairly and transparently produced chocolate was born. In addition, the passionate surfer was upset about ill-fitting surf bikinis. From this experience, Zelia developed the label OY Surf Apparel, which uses high quality textiles made from recycled plastic for its collection.

Nadja Zehnbauer
Sales and Tastings
With her Bavarian charm, the trained confectioner will convince even the last chocolate grouch. Quickly, with a lot of knowledge and full of enthusiasm, Nadja looks after the numerous laflor customers online or live in the factory and at tastings.
Partner & Friends
Our chocolate factory is supported by many friends:
Veloblitz Zurich
Our Zero Emission chocolate bike service
Celina Saffar
Our Social Media professional
Fanny Eisl
Treibt uns an im Marketing.
Atelier Bubentraum
This carpenter created our production.
Dario Zadra & Felix Hagspiel
Develop our website.
DasProvisorium
Provides our workspace.
Druckerei SeePrint
Realizes our print ideas.
Drucksalon
Lots of respect for the precise work of this work collective.
Kreativ Werbetechnik
Make us stand out.
Lukas Lienhard
Photographs and put La Flor in the best light.
Matt McClune
Created our packaging inspired by our single-origins.
Max Felchlin AG
Helps us with peeling the beans.
Nom Nom
Visual storytelling at its finest.
Peter Schälchli Fine Art Photography
The best craftsman of his trade
Petra Sidler
Dresses us.
Simon Kümin
Supports us in text questions.