After the 1943 Conference of the Swiss Association of Master Bakers and Pastry Chefs (SBKV) decided to set up its own Craft School with a test laboratory for training and further education, operations began in early 1945.
The building called “Richemont”, from which the name of the school also originates, previously served as an English boarding house. From the outset, the aim was to provide additional training for bakers and to dedicate itself to research and advisory services for professional, business and technical issues. The first annual program consisted of 18 courses with a total of 576 participants.
Ernst Vogt was appointed as the first director of Richemont Craft School.