Confectioner David Sprüngli-Schwarz and his inventive son, Rudolf Sprüngli-Ammann, own a small confectionery shop in the Marktgasse of Zurich's Old Town. They decide to employ a fashionable new recipe from Italy for manufacturing chocolate in solid form.
1879 Lindt invents the Conche
Rodolphe Lindt, one of the most famous chocolate-makers of his day, developed a technique by which he could manufacture chocolate superior to all others of that period in aroma and melting characteristics. Lindt used the "conche" he had invented, producing chocolate with the wonderfully delicate flavor and melting quality which we know and love to this day. His "melting chocolate" soon achieved fame, and contributed significantly to the worldwide reputation of Swiss chocolate.
1899 Lindt & Sprüngli become one
Sprüngli's private company "Chocolat Sprüngli AG" was offered the option of acquiring the small but famous chocolate factory of Rodolphe Lindt in Berne. This daring step transferred not only the factory but also the manufacturing secrets and the Rodolphe Lindt brand name to the young Sprüngli company which now changed its name to "Aktiengesellschaft Vereinigte Berne und Zürcher Chocoladefabriken Lindt & Sprüngli".
1900-1920 Lindt & Sprüngli expands
During the first two decades of the last century, the Swiss chocolate industry enjoyed incredible expansion, with Lindt & Sprüngli playing a powerful role in this boom which persisted through the First World War. In 1915 alone, the company exported some three-quarters of its output to twenty different nations around the world.
1920-1945 Lindt weathers hard times
Lindt & Sprüngli had to face almost unimaginable challenges. The Second World War brought rigid import restrictions on sugar, cocoa and even rationing. Even though sales ceased to grow during 1919 to 1946, Lindt & Sprüngli withstood these times because it adhered at all times to maintaining quality: even when consumers could hardly afford it, they still wanted only the best of chocolates!
1949 Lindor introduced
Inspired by a heritage of chocolate making, Lindt's Master Chocolatiers created a chocolate masterpiece, the iconic Lindor recipe. The delicious Lindt chocolate shell enrobes an ultimately smooth filling. Once the shell breaks, the irresistible and decadent filling starts to melt.
1977 Lindt & Sprüngli goes international
The first building-block for the establishment of an international group of companies was laid in 1977. Lindt & Sprüngli acquried a majority stake in the French licensee "CFC Consortium Francais de Confiserie" and has since grown to integrate and launch numerous subsidiaries worldwide.
1986 Lindt & Sprüngli moves to NH
"Lindt & Sprüngli (USA) Inc.", originally founded in New York in 1925, was activated and a manufacturing site and administration building were commissioned in Stratham, NH where it has expanded and successfully operates today.
1989 Lindt introduces Excellence
Lindt's Master Chocolatiers introduced Lindt Excellence, a gourmet chocolate that is prepared by selecting the world's finest cocoa beans and creating the finest textures, lingering tastes and elegant flavors chocolate can offer. From the first introduction of the Excellence 70% Cocoa to the multitude of recipes available today, Lindt Excellence is a sophisticated sensory experience best discovered with all five senses - sight, touch, sound, smell and taste.
Today Lindt & Sprüngli continues to flourish
Lindt & Sprüngli is now an international conglomerate sold in more than 80 countries with eight production sites in Europe and the US, distributing on four continents (present day) - which continuing to roast our own cacao beans to produce chocolate from bean to bar.