Team

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.