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The history of Stella Bernrain
The history of Stella Bernrain began in 1928 and 1932 in two different locations. Read on to find out how Stella and Bernrain teamed up to continue the story of the finest Swiss chocolate together.
2025
Stella Bernrain reinvented itself: with the relaunch of the STELLA brand and the claim “Swiss Chocolate with Character,” the focus is on innovation, quality, and sustainability. The launch is accompanied by three new snack bars, all certified organic and Fairtrade, and packaged in sustainable paper.
In the same year, Stella launches two new Limited Editions: “ApriCoa”, a vegan chocolate with apricot kernels and “Cocoa Booster”, the natural daily booster with cocoa flavanols.
“ApriCoa has also been awarded and selected among the top 10 innovations at the Anuga Taste Innovation Show.”
2024
Stella presents the New Quality & Diversity Linie with two Limited Edtions. “ChoViva & Cookies” – A First on the Swiss Market, a cocoa-free chocolate alternative based on sunflower seeds. “Cocoa Fruit Crunch” - dark chocolate enhanced with dried cocoa fruit flakes..
STELLA Snack Bars
Limited Editions: «ChoViva & Cookies» and «Cocoa Fruit Crunch»
Limited Editions: «ApriCoa» and «Cocoa Booster»
Paper-based flowpack packaging
Demeter chocolate
New construction:"Café Stella & SchokoLaden" and production hall
2023
As a pioneer in sustainability, Stella Bernrain use paperbased flowpack packaging, fully recyclable via paper waste.
2021
Stella Bernrain moves into the new premises in Kreuzlingen. The new building houses Café Stella together with the SchokoLaden chocolate shop as well as the production facility with its state-of-the-art equipment..
2019
Stella Bernrain launch a Demeter-certified chocolate.
2015
The 17th motivation prize Thurgauer Apfel has been awarded to Chocolat Bernrain. In its decision, the jury emphasized the innovative approach and sustainability in the entire value chain.
Stella Bernrain wins the Swiss Packaging Award 2015 for the design of the Organic & Fair bars.
2014
Launch of the first vegan and lactose-free chocolate sweetened with coconut sugar. It meets the stringent requirements for organic and Fairtrade certification.
2013
Chocolat Stella moves into modern, new production facilities and obtains a large part of its energy requirements from a heat pump. In Kreuzlingen, a photovoltaic system sited on the warehouse roof supplies the company’s own electricity.
Award "Thurgauer Apfel"
Chocolat Stella
The first vegan and lactose-free chocolate made with coconut sugar.
Monica Müller
Chocolat Stella "Lactose Free"
2011
Chocolates are produced with no net CO2 emissions under the myclimate label in the cause of sustainability. Chocolate bars are packaged in biodegradable foils for the first time.
2007
Monica Müller takes over the management of the company.
2003
Lactose intolerance is widespread throughout the world. Stella Bernrain develops a milk chocolate formulation for those affected that tastes good and is well received.
1991
Working together with OS3, now known as claro fair trade AG, one of the world’s first Fair Trade chocolates is developed. The cocoa is supplied by the El Ceibo cooperative of smallholders in Bolivia, the sugar by the Alter Trade cooperative in the Philippines.
In the same year, the first organic chocolate is produced for Pronatec AG. To achieve this, Pronatec supplies the patented sugar Sucanat.
Over the years, partnerships continue to grow with various cooperatives in South America and Asia. Stella Bernrain supports producers in the construction of fermentation and drying facilities, the establishment of tree nurseries and with training programmes.
1980
The continual expansion is also accompanied by the demand for sustainable production. A heat recovery system saves 98% of fresh water consumption, reduces the reliance on external energy and lowers CO2 emissions. Dr. Vanotti sells his company to Chocolat Bernrain as a result of a search for a suitable successor of his legacy.
1965
Adalbert Müller follows in the footsteps of his parents and, at 28 years of age, takes over the management of Chocolat Bernrain AG. His wife Ursula Müller manages the factory shop.
Chocolat Bernrain, 1968
Adalbert and Ursula Müller
The first Private Label chocolate made in Switzerland.
The first sugar-free chocolate made in Switzerland.
Chocolate factory "Chocolat Bernrain"
1960
Dr. Franco Vanotti, the nephew of the founder of Chocolat Stella, develops the first sugarfree chocolate in Switzerland.
1956
Karin and Walter Müller have the courage to move from their artisanal production methods to industrial manufacturing with the construction of a modern chocolate factory.
1955
Chocolat Bernrain makes a strategic move to create the first private label chocolate for the ‘Lebensmittelverein Zürich’ (Coop). It is the beginning of a focus on niche products, away from a purely brandled strategy..
1950
Karin and Walter Müller purchase Chocolat Bernrain. The young family with their two sons moves to Kreuzlingen on Lake Constance.
1947
Walter and Karin Müller decide to start up their own chocolate business in the 300-year-old family home.
1932
Heinrich Weibel establishes the Bernrain chocolate factory and delights his customers with confectionery products, chocolate-covered marsh-mallows, “Hüppen” (filled wafer rolls) and “Branches” (chocolate twigs).
Chocolate factory "Chocolat Bernrain"
The Weibel family
Achille Vanotti
1928
Achille Vanotti establishes Chocolat Stella, earns a reputation for himself with outstanding chocolate and makes imaginative investments across Switzerland in the Stella brand.
1925
Walter Müller lays the foundation for his later entrepreneurship with an apprenticeship to become a confectioner, fills his rucksack in various confectioneries and French hotels and finally learns the craft of the chocolatier from the ground up in Zurich.
Walter and Karin Müller