THE HISTORY OF BLANCPAIN

ART DE VIVRE
until it became “Lindt & Sprüngli.” Today, it
is a holding company encompassing 17 business
units, including eight production sites in
six countries on four continents. (See the
sidebar entitled “Success story.”)
The collection of architecture at the main
headquarters on Seestrasse strikes the eye
immediately. A happy marriage of the historical
and the modern combines the fine red
brick so typical of the early industrial era with
glass and concrete. This architecture, which
could have looked “hybrid” or disorganised
after its many alterations and renovations,
instead bears witness to perfectly controlled
development. The harmony between the late
19th-century structures and those of the second
millennium resonates as a symbol of a
present that has been built, with great respect,
on the foundations of a solid tradition.
Guided by press attachée Sarah Bouachir,
we head straight to the R&D building, located
about ten minutes’ walking distance
from the main complex. While the eye is
drawn to the architecture during this short
walk, the nose is taken by surprise. Wafting
through the air is an aroma of cacao, sometimes
mild, sometimes intense, depending on
atmospheric pressure – in other words, the
weather: rain, fog or sun. Far from being an
inconvenience to the residents of the opulent
villas adjoining the chocolate-making infra-
structures, this aroma can be savoured
almost like a tantalising appetizer. The neighbourhood
appreciates the presence of the
factory, whose activities have become part of
the landscape. The people of Kilchberg call
it the “Schoggi”, a familiar nickname that
shows their affection.
At this stage of the tour, as we talk of
odours, stones, walls, and windows, do not
worry that we have lost track of the subject to
which we intend to lead our visitor. The
symbolism writ by the hand of time on the
façades is repeated inside. So this is not a
detour, but rather a gateway into the world
of chocolate.
THE HOLY OF HOLIES
Our sceptical visitor is about to have a great
privilege bestowed upon him. “We are
standing in front of the door of the most
secret, best-protected place in the whole
company,” confides Sara Bouachir. “Very
few visitors are allowed to enter this place.
Here, our master chocolate makers work as
craftsmen. It is only after long weeks and
even years of tests that we move on to
industrial production. It’s fascinating, you’ll
see. But Urs Liechti will explain all that better
than I can,” she adds. After these few
words, the introductions are made.