I have always strived to bring people together, do them good, or simply give them a bit of joy. I let this guide me not only in my private but also in my professional environment: as a former flight attendant at Swissair and personnel manager in Swiss and international companies or today as trainer and coach for interpersonal communication or the further development of intercultural skills. Now I combine chocolate and almonds to create a unique and tempting treat and hope to sweeten the lives of many people. It all began a few years agowhen I tasted the best chocolate almonds of my life. The Swiss confectioner, Karl Fischer, who revitalised this delicacy and achieved fame beyond national borders with it, had long since retired at that time and occasionally produced the chocolate almonds for private use. When he recently announced that he wanted to stop that too, my hour had come. The more the great master told me about his craft, the more my curiosity grew. And so, step by step, I learned how to make these tenderly melting handmade chocolate almonds according to a traditional confectioner’s recipe. The combination of high-quality Swiss chocolate and delicious almonds from Spain with personal passion and attention to detail ultimately resulted in the “Küsnachter Mandelküsse”.
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