Swiss manufactory for filled Hüppen wafer rolls, pralines and chocolate specialties since 1928

Gottlieber Spezialitäten AG

Gottlieben · Winterthur · Basel · Aarau · Pfäffikon SZ · Regensdorf · Zug · St. GallenNew on Amplifa

1928Founded

80–100Employees

8Locations in Switzerland

0.7 mmMaximum wall thickness of the Hüppen

AG (owner-managed)Legal form

About Gottlieber Spezialitäten AG

Gottlieber Spezialitäten AG is an owner-managed Swiss manufactory based in Gottlieben in the canton of Thurgau, located on the Seerhein. Founded in 1928 by Elisabeth Wegeli, the company produces the well-known Gottlieber Hüppen: delicately thin, individually baked wafer rolls with a wall thickness of at most 0.7 mm, filled with praliné cream, Swiss chocolate or self-composed gourmet creams. The fillings are produced in Gottlieben and have in part been awarded gold medals. In addition to its retail business, the manufactory produces cornet wafers for the Swiss ice cream industry as well as customised semi-finished products (fillings) for the chocolate industry. For corporate clients, Gottlieber offers personalised gifts with individual packaging. The company employs an average of 80–100 staff and operates a lakeside café with a manufactory shop in Gottlieben as well as several 'Gottlieber Sweets & Coffee' locations in Switzerland.

Site: Gottlieben
Processes: Baking Hüppen (crêpes baked individually, special baking process), Rolling each Hüppe by hand (max. 0.7 mm thick), Filling Hüppen with gourmet fillings or Swiss chocolate, Production of fillings (composed and produced in Gottlieben), Production of customised semi-finished products ('fillings') for the chocolate industry, Producing cornet wafers for the Swiss ice cream industry, Hand packaging (piece by piece), Personalised packaging (Hüppen films in own design, telescope carton & header card, laser engraving
Materials: Swiss Chocolate, Praliné Cream, Gourmet Creams, Wafer batter (crêpes)
Founded: 1928
Employees: 80–100
Industries: Confectionery/Sweets, Food, B2B gifts/corporate clients, Chocolate industry, Ice cream industry, Gastronomy/Cafés

01
Baking crêpes individually (special baking process)
02
Rolling each Hüppe by hand
03
Producing and composing the fillings in Gottlieben
04
Filling the Hüppen with chocolate or gourmet creams
05
Packaging by hand, piece by piece
06
Distribution via the manufactory shop, own cafés, online shop and retailers

Ingredients & Production Methods

CHO

Swiss Chocolate

Filling and coating of the Hüppen made from the finest Swiss chocolate.

PRA

Praliné Cream

Since 1938 the most popular filling of the Gottlieber Hüppen.

GCR

Gourmet Creams

Fillings composed and produced in Gottlieben, some awarded gold medals.

WAF

Wafer batter (crêpes)

Base of the individually baked Hüppen and of the cornet wafers for the ice cream industry.

Locations

Gottlieben

Headquarters, manufactory, lakeside café & manufactory shop (Espenstrasse 6, shop Espenstrasse 9)

Materials: Swiss chocolate, praliné cream, gourmet creams, wafer batter

Wafer iron (historical, taken over from the founder)

Winterthur

Gottlieber Sweets & Coffee (Rudolfstrasse 1, Zentrum Neuwiesen)

Basel

Gottlieber Sweets & Coffee, c/o Orell Füssli Thalia AG (Freie Strasse 17)

Aarau

Gottlieber Sweets & Coffee, c/o Orell Füssli Thalia AG (Hintere Vorstadt 18)

Pfäffikon SZ

Gottlieber Sweets & Coffee, c/o Orell Füssli Thalia AG (Seedamm-Center, Gwattstrasse 11)

Regensdorf

Gottlieber Sweets & Coffee in the Orell Füssli, Zentrum Regensdorf (Zentrum 1)

Zug

Gottlieber Shop-in-Shop @Alja Nouveau AG (Baarerstrasse 11)

St. Gallen

Gottlieber Shop-in-Shop

Industries

Confectionery/SweetsFoodB2B gifts/corporate clientsChocolate industryIce cream industryGastronomy/CafésChocolate industry (semi-finished products/fillings)Ice cream industry (cornet wafers)Hospitality (former boutique hotel)

Processes & technical limits

Processes	Tolerance	Max. part	Weight	Lot size	Materials
Baking Hüppen (crêpes baked individually, special baking process)Baking/Food	–	–	–	–	Wheat/batter (crêpes)
Rolling each Hüppe by hand (max. 0.7 mm thick)Food processing	no thicker than 0.7 mm	–	–	–	Wheat/batter (crêpes)
Filling Hüppen with gourmet fillings or Swiss chocolateFood processing	–	–	–	–	Chocolate, Praliné cream, Gourmet creams
Production of fillings (composed and produced in Gottlieben)Food manufacturing	–	–	–	–	Chocolate, Gourmet creams
Production of customised semi-finished products ('fillings') for the chocolate industryFood manufacturing	–	–	–	–	Chocolate, Fillings
Producing cornet wafers for the Swiss ice cream industryBaking/Food	–	–	–	–	Wafer batter
Hand packaging (piece by piece)Packaging	–	–	–	–	–
Personalised packaging (Hüppen films in own design, telescope carton & header card, laser engravingPackaging	–	–	–	–	–

1 Anlagen & Maschinen

Machine	Manufacturer / model	Quantity	Working area	Year built	Site
Wafer iron	–	–	–	–	Gottlieben (historical, taken over from the founder)

Additional services

B2B gift service / corporate giftsPersonalised packaging (packaging designer, telescope-style carton, decorative tins, wooden box withCompany toursSponsoring (product/financial sponsorship, no sports sponsorship)Online shop with shipping

Reference customers

Kübler GroupNOVO Business Consultants AGEulachhallen Winterthur (Eulachhallen AG)KMU-HSG of the University of St. GallenCreditreform Egeli GesellschaftenFleurop-Interflora (Switzerland) AGKlinik Schloss MammernHirslanden AGOrell Füssli (café partnership)

History

1928
Elisabeth Wegeli learned the Gottlieben confectioner's art of baking Hüppen from her neighbour and took over her wafer iron – the foundation stone for Gottlieber Spezialitäten AG and the 'Gottlieber Hüppen'.
1938
As the first company/manufactory, Gottlieber began filling the previously empty Hüppen with praliné cream.
1952
After the founder's death, her daughter Berty Wegeli took over the business.
1959
Walter Brauchli took over the business and gradually initiated the mechanisation of the manufactory.
1977
Urs Brauchli joined; the continuation of the business within the same family was ensured.
1978
Start of production of cornet wafers for the Swiss ice cream industry.
2000
Expansion of production; production of customised semi-finished products ('fillings') for the chocolate industry.
2005
Opening of the company's own lakeside café with manufactory shop directly on the Seerhein in Gottlieben.
2008
Dieter Bachmann acquired the shares as principal shareholder; handover to 'young' hands as an owner-managed company.
2009
Major investments in production; renovation of the lakeside café with a larger manufactory shop.
2012
Opening of the flagship store 'Gottlieber Sweets & Coffee' in Winterthur.
2013
Opening of the first international 'Gottlieber Sweets & Coffee' in Guangzhou (China).
2015
Opening of the boutique hotel 'Die Krone' with restaurant; renovation of the Gottlieben lakeside café.
2018
Opening of 'Gottlieber Sweets & Coffee' in Basel with Orell Füssli; hotel 'Die Krone' handed over to new owners.
2019
Opening of the 'Gottlieber Sweets & Coffees' in Aarau and Pfäffikon SZ in partnership with Orell Füssli.
2020
Opening of the 'Gottlieber Sweets & Coffee' in Regensdorf.