Confectionery with own production of pralines, cakes, hazelnut gingerbread, baked goods and apéro products in Bern
Confiserie Eichenberger AG
Bern Bahnhofplatz · Bern Station Underpass · Bern Kramgasse · Bern PostParc · Bern Westside · Schönbühl Shoppyland · Bern Production SulgenrainNew on Amplifa
About Confiserie Eichenberger
Confiserie Eichenberger AG is a traditional family business in its second generation, located at Bahnhofplatz 5 in Bern. The company, taken over by Daniel Eichenberger in 1959 with roots dating back to 1860, employs around 90 staff and operates six retail branches in Bern and Schönbühl as well as a central production facility at Sulgenrain 26. All items in the range are exclusively produced in-house: pralines and truffles in over 40 varieties, cakes, patisserie, cream cakes and desserts, Bernese hazelnut gingerbread made from hazelnuts and honey with a bear applied by hand, baked goods such as braided bread (Zopf), anken rolls and bread varieties, as well as apéro products ranging from puff pastry confection to Apéro Riche. Production uses first-class raw materials and a great deal of manual work; all production areas are combined under one roof, enabling efficient and flexible manufacturing. In addition to retail sales with a tea room and cafés, the company offers an online shop, corporate gifts and apéro catering, and trains apprentices.
- Site
- Bern
- Processes
- Production of pralines and truffles (over 40 varieties), Production of cakes, Production of patisserie (cream cakes, cream-filled cakes, cakes, desserts), Production of hazelnut gingerbread, Production of baked goods (braided bread, anken rolls, bread varieties), Production of apéro products (puff pastry confection, sandwiches, canapés), Online Shop, Tea Room
- Materials
- Hazelnuts, Honey, Chocolate, Puff Pastry
- Founded
- 1959
- Employees
- 90
- Industries
- Confectionery, Cake-making, Bakery, Gastronomy, Retail
- 01
Raw material selection
- 02
In-house production at Sulgenrain 26
- 03
Handcrafted manufacturing
- 04
Packaging
- 05
Supply of branches and online shop
- 06
Retail sales in branches with tea room/café
- 07
Catering and delivery
Raw Materials and Products
Hazelnuts
Basic raw material of Bernese hazelnut gingerbread, combined with honey.
Honey
Natural sweetener of the Bernese hazelnut gingerbread speciality.
Chocolate
Raw material for pralines, truffles, cakes and patisserie.
Puff Pastry
Basis for hand-made apéro confection specialities.
Locations
Production Bern Sulgenrain
CHCentral production facility for all products
- Materials
- Chocolate, hazelnuts, honey, flour
Bahnhofplatz Bern
CHHeadquarters with shop and tea room
Station Underpass Bern
CHBranch with take-away, open 365 days a year
Kramgasse Bern
CHBranch with shop and café
PostParc Bern
CHBranch with integrated café
Westside Bern Brünnen
CHBranch in the shopping and leisure centre
Shoppyland Schönbühl
CHBranch with integrated café
Product Range
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Production of pralines and truffles (over 40 varieties)Kunststoff | – | – | – | – | Chocolate |
| Production of cakesKunststoff | – | – | – | – | Cream, Chocolate, Fruit |
| Production of patisserie (cream cakes, cream-filled cakes, cakes, desserts)Kunststoff | – | – | – | – | Cream, Chocolate |
| Production of hazelnut gingerbreadKunststoff | – | – | 100 g – 4 kg | 1 – 365 | Hazelnuts, Honey, Sugar |
| Production of baked goods (braided bread, anken rolls, bread varieties)Kunststoff | – | – | – | – | Wheat flour |
| Production of apéro products (puff pastry confection, sandwiches, canapés)Kunststoff | – | – | – | – | Puff pastry, Ham, Cheese |
Additional services
History
- 1860
Founding of a confectionery at Bahnhofplatz (Confiserie Durheim)
- 1906
Taken over by Emil Wenger (Confiserie Wenger)
- 1959
Daniel Eichenberger took over the traditional confectionery with tea room at Bahnhofplatz
- 1981
Renovation of shop and tea room
- 1983
Opening of the Café-Bar Dolcino in the Schweizerhofpassage
- 1993
Conversion of the sole proprietorship into Confiserie Eichenberger AG
- 2004
Leadership in second generation by Daniel Eichenberger Junior
- 2005
Opening of the branch in the station underpass
- 2007
Bakery relocated to Viktoriastrasse
- 2008
Opening of the branch in Kramgasse with café
- 2013
Consolidation of production, new production facility at Sulgenrain 26
- 2014
Renovation of the branch in Bern station
- 2015
Opening of the branch in PostParc
- 2018
Renovation of the tea room at Bahnhofplatz 5
- 2020
Opening of the branch in Shoppyland Schönbühl
- 2023
Opening of the branch in the Westside shopping and leisure centre
- 2023
Launch of the Hazelnut Gingerbread Designer with its own website