On the occasion of the 80th anniversary of the Richemont School of Bakery and Confectionery, this chronicle reflects on a dynamic and successful history. Since 1945, Richemont has stood for professional expertise, a spirit of innovation, and a strong commitment to education and training in the bakery, pastry, and confectionery industry.
This chronicle honors the key milestones, influential personalities, and developments that have shaped our school – a tribute to the past, a reflection of the present, and a glimpse into the future.
Experience the highlights in a short video or explore Richemont’s history in depth through our interactive timeline spanning eight decades.
2025
Company
Richemont is celebrating 80 years of passion, innovation and the highest quality in the training and further education of professionals...
2024
Gastronomy
The free-flow concept was introduced for lunchtime catering, which allows participants to move around freely and choose the meals at...
Courses and consulting
The courses for employee management, vocational trainers and the diploma courses for unskilled and/or career changers were well attended, which...
Vocational training
The trend in the number of participants in the preparatory courses for the professional examination was worrying. With only 12...
Conference
The "Richemont Education Days", held for the first time, offered many constructive encounters, a lively exchange, valuable and inspiring workshops,...
2023
Gastronomy and Hotel
The Richemont Restaurant with 70 seats enjoyed a high frequency of guests and numerous reservations. The "Baker's Breakfast" with around...
Professional Competition
The SwissSkills event demonstrated an exceptionally high and balanced level in all areas.
Trade fairs
With its successful participation in iba (world trade fair for the bakery, pastry, and snack industries), the Craft School was...
Vocational training
The success rate among graduates of the "Professional examination with federal certificate" has improved significantly.
The second digital training module (GSL)...
Courses and consulting
New emphasis was placed on retail with three industry events and the development workshop for store managers. The implementation of...
Professional association
The Board of Directors approved a total revision of basic vocational training in production. This process will last until 2028.
The...
2022
Gastronomy and Hotel
The catering and hotel sector benefited from the high pent-up demand from guests. The beautiful summer weather attracted many visitors...
Vocational training
The "Sales 2022+" education reform was successfully implemented.
Over 100 new vocational trainers for the areas of production and retail were...
Professional Competition
Organization and implementation of the cancelled WorldSkills in Shanghai at the Craft School with candidates and experts from 19 nations....
Company
As part of the implementation of the "Reload" reorganization, the strategy and target formulations that define the concrete and future...
Courses and consulting
Unfortunately, the noticeable economic pressure in the industry has not led to a boom in demand for further training despite...
2021
Laboratory
Despite the closure of the laboratory, services such as declarations, baking tests, recipe development and much more continued to be...
Company
The lockdown in the gastronomy sector and the partial lockdown at the Craft School led to various adjustments and postponements...
2020
Laboratory
With the closure of the laboratory, a part of Richemont's history came to an end.
Vocational training
The SBC Board of Directors approved the "Digital Apprenticeship" project, which aims to provide online training courses for bakers, pastry...
Gastronomy and Hotel
Despite bookings from course participants, the hotel recorded devastating figures due to the global restrictions.
Professional Competition
Successful completion of SwissSkills with a total of 33 candidates in the bakery and confectionery sector
Courses and consulting
The switch from face-to-face to online teaching for the Professional Examination and Employee Management Courses was a challenge for the...
Company
The training and advisory services were better booked than ever before, but the coronavirus-related lockdown changed everything. The period without...
2019
Laboratory
The Richemont laboratory was again responsible for assessing the harvest quality through laboratory and baking tests.
Professional Competition
Sonja Durrer won the gold medal for Switzerland in bakery at the WorldSkills in Kazan.
Gastronomy
Start with workshops to give private individuals an insight into the bakery, pastry and cuisine sectors.
The Friday Quiches & Tarts...
Vocational training
The success story of the Professional Examination in all three disciplines continued.
Courses and consulting
Positive development of demand in all areas of the course business. Seminars, annual themed courses for production on the subject...
Conference
The organization of the first International Sourdough Congress with 350 participants from 13 countries was a milestone.
2018
Gastronomy
Adaptation of the weekend Baker's Breakfast to the new Baker's Breakfast experience with front baking for guests.
Extensive renovation work in...
Courses and consulting
Visits from foreign professional colleagues continued to outstrip demand for domestic courses.
Good participation in the courses for employee management, vocational...
Vocational training
Start of the Higher Professional Examination Course (HFP) for Certified Bakery-Pastry-Confectionery Managers
Professional association
The association's internal restructuring project "Reload" was used to explore synergies between SBC and Richemont for the future product range.
2017
Professional Competition
Ramona Bolliger won the gold medal for Switzerland for the first time at the WorldSkills in Abu Dhabi in the...
Vocational training
Presentation of the first Federal Professional Certificates in accordance with the new training program and examination regulations to the head...
Courses and consulting
The training courses for vocational trainers and employee management at three levels were very well received.
Increased demand for external consulting...
Company
Introduction of new administration software, creation of a new homepage including webshop.
A pleasing increase in international projects and partnerships, which...
2016
Professional Competition
A further increase in the skills of young professionals was observed at SwissSkills compared to the previous year.
Publications
Extension of the successful specialist book series "The perfect product" with the double volume on confectionery.
Courses and consulting
Increasing demand for external consulting and training in production and retail
The new snacks, take-away and gastronomy products are very popular....
Company
Expansion of the premises through the construction of a new, modern training room with 16 fully equipped workstations.
Construction and expansion...
2015
Vocational training
Intensive work was carried out on the reorganization of higher vocational training, which was strengthened with considerable financial contributions thanks...
Courses and consulting
The educational program comprised 83 different courses and seminars. The seminars, bakery and pastry section courses, annual sales and confectionery...
2014
Gastronomy
The gastronomy recorded sales growth of around 2.5%, the hotel industry 3% and occupancy rose by 9%.
Company
Co-design of a pilot project for companies in the sector as part of the “United against Waste” association to demonstrate...
Professional Competition
One particular highlight was the "SwissSkills" cross-industry professional championships in Berne, where the profession was presented to many young people...
Courses and consulting
Individual specialist consulting and process checks enjoyed increasing demand and popularity.
Further development of the Confectionery Course Program
Richemont Romandie recorded 79...
Vocational training
Different teaching materials for basic training in production and sales have been supplemented with a digital edition.
Conducting the first qualification...
Company
The focus was on supporting the industry as well as strengthening and maintaining traditional craftsmanship.
2013
Gastronomy
The gentle renovation of the restaurant created a new and modern atmosphere in the well-known "Gastretto".
Publications
The Richemont Trade Journal and selected teaching materials were offered in digital form (e-paper, e-books) alongside the printed edition.
Launch of...
Vocational training
The teaching materials for basic training in production and sales were newly created or revised.
Implementation of a new young talent...
Courses and consulting
The seminars covered everything from original spelt to leavening methods and cooling technology to ensure that the baked goods turn...
Trade fairs
In the year of merger between the two professional associations SBKV and SKCV to form the Swiss Federation of Master...
2012
Trade fairs
The new reference book "Feinbäckerei" was presented with a successful trade fair appearance at iba.
First national "Fête du Chocolat"
Conference
Moderated by Nik Hartmann from Swiss Television, the Richemont Conference provided fresh inspiration directly from the practical experience of successful...
Courses and consulting
The bakery section course confirmed the increasing demand for acidified rye bread.
The courses in Pully attracted 661 participants.
Company
In addition to new courses and training programs, the national and international marketing of services and cooperation with competent partners...
2011
Company
A new financing model was put in place to largely compensate for the loss of education contributions and declining raw...
Publications
The first double issue was the "thickest" Trade Journal of all time with 48 pages.
Conference
Richemont Conference with a spectacular performance by a pilot from the legendary "Patrouille Suisse" aerobatic team
Gastronomy
Increase in sales in restaurants and hotels, with the new event "Schoggi-Zauber" (magic chocolate) aperitif
Courses and consulting
Integration of new one-day courses such as the section course in confectionery. Revision of the courses and additions to a...
Vocational training
Enactment of the new EFZ and EBA baker-pastry chef-confectioner training regulations and development of the new teaching materials
2010
Company
Extensive investments were made in infrastructure and technology. The IT system and website have been renewed and modernized.
38% of all...
Courses and consulting
A partnership agreement has been signed with a school in Japan, which will bring Richemont both image and economic benefits...
Vocational training
To implement the far-reaching and future-oriented innovations in basic training in bakery-pastry-confectionery, trial examinations and informative events were held in...
2009
Professional Competition
Melanie Weingartner won the individual competition and Switzerland won the Nations Cup in the International Vocational Competition for Young Bakers...
Quality and safety
Introduction of the Naturel quality label at FBK, which stands for enjoyment, naturalness, regionality and personal advice and service.
Establishment of...
Publications
The new website went online. Almost 35% of course registrations and 45% of orders were made via the online booking...
Gastronomy
Side businesses such as aperitifs, baking braids and "Pizza mia" have increased significantly in Richemont gastronomy.
Vocational training
The catastrophic scenario of a lack of education funding was defused through intensive negotiations with the Federal Office for Professional...
Courses and consulting
Despite a sharp decline in membership (43% in the last 17 years), visitor numbers stabilized at a high level nationally...
2008
Promotions
Active participation in the Year of Communication with the European Football Championship in Switzerland, the "Fête du Blé et du...
Publications
The new Reference Book "Kuchen - Cakes - Schnitten" was presented at the Südback in Stuttgart.
Laboratory
With the Maturogram, the laboratory offered a new analysis method with which the effect of flour ingredients, baking aids and...
Courses and consulting
The number of course participants stabilized nationally and increased again internationally, as did consulting mandates and services.
The section courses were...
Vocational training
The development of funding for vocational training has been dramatic, as many cantons have withdrawn from financial responsibility. In addition...
2007
Professional Competition
Claudia Furger won the International Professional Competition after nine days of preparation at Richemont..
Laboratory
Grain analyses were in high demand in the laboratory due to the poor harvest conditions, combined with sprouting damage and...
Vocational training
The first qualification procedures with a certificate of proficiency were carried out in the new basic retail training program.
Development of...
Courses and consulting
The number of visitors stabilized at a high level nationally and increased significantly again internationally, as did consulting and service...
2006
Gastronomy
The Gastretto and Hotel Richemont achieved their ambitious goal of exceeding the 2 million turnover mark.
Professional Competition
The national professional competition was held for the first time under the title "Swiss Championships".
Vocational training
The new basic training program in the retail trade got off to a successful start.
Development of a joint "baker-pastry chef-confectioner"...
Publications
The Snack and Cookbook "Delicacies with Bread" was successfully launched as a customer loyalty tool with a record production quantity...
Courses and consulting
The bakery section course showed which products from the Richemont Bread Book can be stored frozen for a week's production,...
2005
Professional Competition
At the international professional competition in Denmark, Mirjam Eggimann took first place and Switzerland won gold in the national ranking.
Quality and safety
The tailor-made Naturel and Microbiology (self-monitoring) projects were finally launched after an intensive preparation phase.
Courses and consulting
Visitor numbers stabilized at a high level both nationally and internationally.
The bakery section course covered yeast pastries, including recipe structure...
Company
Richemont was closed to visitors for 10 days due to flooding, which led to a loss of over CHF 100,000...
2004
Professional Competition
The Swiss team with Carmen Schatt, Monika Birrer and Arlette Picard wins the European Cup for commercial bakeries in Herning...
Vocational training
First examinations in the profession of confectioner & pastry chef according to the new regulations
Swiss Bakery Trophy
First edition of the "Swiss Bakery Trophy" quality competition in Bulle with 1003 presented specialties from artisan bakeries and confectioneries.
Quality and safety
The newly developed hygiene concept was successfully put into practice.
Courses and consulting
The bakery section was dedicated to the Mediterranean cuisine and the implementation of the daily bakery, while the patisserie section...
Company
Multiple new services were introduced, such as the Naturel label for the bakery trade, the microbiology service (self-monitoring), the European...
2003
Professional Competition
Pastry chef Heidi Wehren and pastry chef/confectioner David Schmid won gold medals at the "WorldSkills" Vocational World Championships in St.Gallen.
Gastronomy
75% of gastronomy sales were generated independently of exchange rates. The legendary Baker’s Breakfast on weekends and public holidays experienced...
Courses and consulting
The bakery section course dealt with the topic of "Daily baking", while the confectionery section course was entitled "Be creative...
Vocational training
The new Vocational Training Act has been successfully implemented.
Successful integration of the SKCV with its training and further education committees
2002
Laboratory
The Richemont laboratory was able to make statements about wheat quality in the shortest possible time with the "Rheo-Quick" certificate.
Courses and consulting
The practical section courses in bakery and pastry on the topics of "specialty breads". "Stückli" was well received, as were...
Gastronomy
In the Gastretto, large events such as an aperitif for 800 people could be managed without any hectic rush. The...
Company
Consolidation and optimization of internal workflows; eight new jobs were created in the services and training areas.
2001
Quality and safety
Successful transition from state-controlled grain trading to a free market economy: Richemont carried out the first quality survey of the...
Professional Competition
At the International Professional Competition in Lucerne, Doris Burkhard achieved 2nd place in the individual competition. Stefanie Schärer won the...
Vocational training
Transfer of the entire training administration of the bakery-pastry-confectionery to Richemont Craft School.
Successful completion of the first final apprenticeship examinations...
Gastronomy
The newly implemented gastronomy concept was very well received thanks to the high visitor numbers with corresponding sales.
The weekend Baker's...
New Richemont Craft School building
Official opening and commissioning of the new Richemont Craft School at Seeburgstrasse 51 in Lucerne. The new building enables a...
2000
Professional association
Conclusion of the realignment of the association's organization with the establishment of two legally independent companies for the Richemont Craft...
Quality and safety
Successful implementation of the industry solution "Occupational health and safety" with creation of the ASA handbook
Collaboration with the industry organization...
Courses and consulting
Over 12 course days, 250 hotel management students received expert instruction on the importance of bread, the variety of breads...
Vocational training
The reorientation of industry training in basic education as well as in vocational and higher professional examinations required a lot...
New Craft School building
The entire team was additionally challenged with the furnishing planning of the school at the new location.
1999
Quality and safety
The first companies were awarded the Richemont Quality Seal in the area of hygiene and quality control.
Laboratory
The in-house developed laboratory evaluation software "RichLAB" for Farino, Extenso and Amylographs enables state-of-the-art color curve displays for customers.
Trade fairs
Sale of the new Reference Book "Swiss Art in Chocolate" and launch of a low-dust sprinkled flour at the FBK
Courses and consulting
The number of course visitors from Switzerland stabilized at the record level of 1998, and there was even an 8%...
Vocational training
The overall training was finally revised with the innovations in the area of professional examinations and higher professional examinations and...
Richemont Club
To mark the 50th anniversary of the Swiss Richemont Club, a "Best of Richemont Demo" and a celebration were held...
Professional association
Unanimous yes from the SBKV Congress to the new Richemont Craft School building on the Seeburg site in Lucerne.
1998
Laboratory
The harvest quality tests, which were carried out for the first time in their entirety on behalf of the Federal...
Vocational training
Finalization of the new regulations for the Higher Professional Examination.
Courses and consulting
New record for student days with an occupancy rate of over 130%. There were also more learners on the Merchandise...
1997
Professional association
Unanimous preliminary decision by the association's committees for the new Richemont Craft School building in Lucerne.
Quality and safety
The changed legal environment with the obligation for self-monitoring and documentation led to an increased interest in the knowledge areas...
Publications
The redesign of the teaching materials was introduced with general and specialist arithmetic.
All services could now be accessed via the...
Vocational training
The new training regulations for bakers and pastry chefs came into force and the newly created professional sales examination was...
Courses and consulting
For the first time in Richemont's history, over 15,000 student days were recorded.
Around 70 external seminar days in companies and...
1996
Professional association
The bread reference prices set by the Association were abolished; since then, they may only serve as calculation aids provided...
Company
Introduction of a user-friendly Course Management and Invoicing Program in the secretariat.
Quality and safety
Creation of a Quality control and Hygiene Manual for the industry as a necessary tool for implementing the new Food...
Vocational training
First time holding the professional sales examination with 23 motivated course participants.
Discontinuation of the two-year baker's apprenticeship in favor of...
Courses and consulting
With an occupancy rate of 117%, the limits of the training courses were demonstrated. The 7,000 mark was exceeded for...
1995
Laboratory
In the laboratory, the order volume for flour certificates has increased by around 30% within a year.
Company
Richemont employed 50 people, including Hotel/Restaurant, R&D and Publishing. At home and abroad, 36 presentations and lectures were given by...
Courses and consulting
For the first time in Richemont history, more than 6,000 participants took part in over 270 internal and external courses...
Anniversary
The 50th anniversary of the Craft School was celebrated without an actual ceremony with a wide range of activities such...
1994
Publications
The redesign of the Bread Calendar was well received. The recipes could be kept in the form of a cookbook...
Test laboratory
In the bakers' flour survey, the wide range of test results showed that continuous quality testing is becoming increasingly important...
Vocational training
The premiere of the "Higher Professional Examination", which was held for the first time, can be described as a success...
Courses and consulting
Over 5,800 participants with an average length of stay of 1.81 days took part in courses and seminars. The proportion...
1993
Test laboratory
The new "Rich-Lab" software program met the demand for the most user-friendly computerized evaluation possible for grain and flour analysis.
The...
Consulting
In the area of consulting, there was increased demand for operational analyses with a focus on production. There was pent-up...
Vocational training
The high number of originally 106 candidates for the professional examinations was exceptional. They corresponded to the technical part of...
1992
Ballenberg Open-Air Museum
The Bread and Pastry Exhibition at the Ballenberg Open-Air Museum was redesigned and attracted a great deal of attention at...
Publications
The Bread Calendar was themed around "Braids and braided pastries". For the first time, a video film with short commentary...
Test laboratory
As a continuation of the IT laboratory project, the mathematical implementation of the quality indicators in practical processing guidelines and...
Courses and consulting
With 5,895 course participants and a large number of course days with multiple bookings, the training capacity has reached its...
Vocational training
The Craft School regulations were adapted to the new requirements and the entire training in Switzerland was consolidated and coordinated...
1991
Test laboratory
A 25% increase in the number of flour samples was recorded in the test laboratory.
Conference
Around 300 master craftsmen and women took part in the Conference for Certified Master Craftsmen on the topic of "Management...
Publications
At the FBK, the newly published reference book "Erfolgreich verkaufen" (Successful sales) was presented, which proved to be an absolute...
Courses and consulting
A tragic murder case involving an employee of the restaurant in the spring had a negative impact on business and...
1990
Bread survey
In bread production by flour type, the ratio of breads made from light flour types to breads made from dark...
Professional Competition
Rosmarie Dänzer and Peter Studler achieved a double victory for Switzerland at the International Professional Competition.
Publications
Enactment of the revised Bread Assessment Form.
Promotions
Launch of the Feierabend bread (end of workday) campaign to stimulate evening business in companies
Renovation of the Craft School
Redesign of the patisserie premises with the separation of course activities and production. By relocating the washing-up area to the...
Courses and consulting
The total number of participants amounted to 5,802, resulting in consolidation. The strong increase in corporate training (+76%) was striking....
1989
Ballenberg Open-Air Museum
Extension of the bread and pastry exhibition at the Ballenberg Open-Air Museum, which shows the path from "grain to bread"...
Test laboratory
Significant increase in grain and flour tests in the test laboratory. The products received totaled over 340 individual samples. Of...
Publications
Presentation of the New Reference Book "Das ideale Gebäck" at the FBK. 60,000 Reference books have been sold since 1983!
The...
Courses and consulting
The total number of course participants increased by 5% and reached a new high of 5801 participants. The 30% increase...
1988
Professional Competition
There was a Swiss double victory at the International Professional Competition for Young Bakers in Baden near Vienna: Gold for...
Vocational training
Compulsory introduction courses for baker and baker-pastry chef apprentices in accordance with the new Vocational Training Act.
Publications
Production of a new video on the subject of "Future through further training".
Bread survey
With regard to bread output, the volume of Ruch bread was still down significantly at 28.9%, while semi-white bread (20.0%),...
Courses and consulting
Occupation of additional premises not far from the main building for sales courses and seminars. The additional new workspace made...
1987
Test laboratory
Minimum requirements for flour quality, in particular the labeling of flours treated with ascorbic acid and the declaration of additives...
Publications
Launch of the Reference Book "Die Schweizer Confiserie".
Introduction of the "Reform Corner" series in the Richemont Trade Journal
The Bread Calendar,...
Courses and consulting
Around 180 one-day and multi-day courses with 5,672 participants were held in Lucerne, Pully and Trevano. The areas of sales...
1986
Test laboratory
The majority of the approximately 340 product tests involved regular quality control of existing baking ingredients and their individual components.
Bread survey
The bread survey revealed a production of 32.5 % Ruch bread, 18.1 % semi-white bread, 28.5 % specialty bread and...
Courses and consulting
Around 179 one-day and multi-day courses were held in Lucerne, Pully and Trevano for the 5,169 participants. The training areas...
1985
Professional Competition
Bernhard Aebersold won gold and Urs Kälin silver at the International Professional Competition in Lyon. Both participants were specially instructed...
Test laboratory
With 330 different product tests, the workload in the test laboratory was almost unmanageable.
Publications
Redesign of the Richemont Trade Journal, which reached a circulation of over 11,000 copies for the first time.
Launch of the...
Course events
Around 160 courses were held. With 4,759 participants and an average course duration of 2.5 days, this resulted in 11,898...
Anniversary
The "40 years of Richemont" anniversary was marked by many successful activities, including the production of the film "The shared...
1984
Test laboratory
Significant increase in orders for the testing of raw materials, semi-finished products and baking agents, as the industry has become...
Publications
The distribution of the teaching materials was transferred from the SBKV publishing house to the Lucerne Craft School.
Creation of a...
Professional association
New Master Craftsman Examination Regulations were drawn up in collaboration with the BIGA. The increase in the requirements for the...
Course events
Around 160 one-day and multi-day courses were held in Lucerne, Pully and Trevano with a total of 4,740 participants. Since...
1983
Test laboratory
In grain and flour testing, the focus of quality testing increasingly shifted to the early detection of current domestic grain...
Bread survey
The bread survey revealed a production of 30.4% Ruch bread, 21.7% semi-white bread, 29.0% specialty bread including braided pastries and...
Publications
The specialist book "The Swiss Bakery" was exhibited and offered for sale for the first time at the FBK Trade...
Course events
Around 160 one-day and multi-day courses with 4,733 participants demonstrate a pleasing willingness to undergo further training in the bakery...
Renovation of the Craft School
The largest renovation in the history of the Craft School was successfully completed at the end of March. All rooms...
1982
Test laboratory
At 555 samples, the number of grain and flour samples received was on a par with the previous year.
Publications
The bread calendar produced by the Craft School celebrated its 40th anniversary with a print run of around 581,000 copies.
Renovation of the Craft School
Start of the complete renovation of the Richemont building with the bakery to rectify defects in the installations and structure....
1981
Renovation of the Craft School
Start of the complete renovation of the Richemont building with the bakery to rectify defects in the installations and structure....
Course events
Around 160 courses with 4,589 participants were held in Lucerne and Pully. The mix of offers was generally rated as...
1980
Consulting
Establishment of a separate department for business consulting.
Course events
A total of 130 one-day and multi-day courses were held with 4,430 participants, and extraordinary courses were also held in...
Ballenberg Open-Air Museum
Relocation of the Bread and Pastry Museum from Lucerne to the Ballenberg Open-Air Museum due to lack of space, which...
1979
Bread Museum
The Bread Museum was visited by 1,200 individuals, 33 groups with 1,025 people and 27 schools with 625 pupils. This...
Test laboratory
There was a large amount of flour samples in the laboratory, as the poor grain quality affected the baking properties...
Course events
A total of 3,817 people took part in the 131 courses held, which shows that interest in continuing education remains...
1978
Publications
Implementation of the “Declaration Ordinance” Brochure.
Bread Museum
The Bread Museum was visited by around 1,500 individuals, 27 schools with 605 pupils and 21 groups with 560 people.
Test laboratory
The quality tests in the laboratory once again focused on flour as the main raw material. This showed that even...
Course events
Courses for French-speaking professionals were held for the first time at the CIBM in Pully.
Record number of participants with 4,321...
1977
Bread Museum
The exhibition "Festive pastries from home and abroad" was shown in the Bread Museum.
Bread and pastry tests
In a comprehensive tasting with housewives, representatives of consumer organizations and bakery experts, frozen breads and pastries were tested several...
Professional association
Numerous tasks were undertaken in the interests of the association, such as the development of campaigns, negotiations with authorities and...
Course events
With a record number of 3,097 participants, course utilization was once again very pleasing. Demand from groups from abroad has...
1976
Company
Damian Schmid took over the management of the Craft School.
Test laboratory
The laboratory was working at full capacity, especially with flour tests, and rarely before had such large fluctuations in quality...
Course events
Course attendance was once again very pleasing with 2,960 participants. The one- to two-day courses were again in greater demand....
1975
Professional association
As part of the creation of new statutes by the SBKV's Assembly of Delegates, which should enable the association to...
1974
Bread Museum
The exhibition at the Museum of Bread and Pastry Science met with great interest and was visited by 2,375 people.
Course events
At 2,311, the number of course participants was slightly down, but thanks to the increase in course fees for foreign...
1973
Bread Museum
The Museum of Bread and Pastry Science was entrusted to the Craft School as an attractive image promotion for the...
1972
FBK
First participation together with the SBKV at the FBK trade fair for bakery and patisserie supplies with its own exhibition...
1971
IRC working week
At the International Richemont Club's Working Week in Lucerne, the participating countries put on exciting demonstrations. Switzerland presented a range...
1970
Testing and research institute
Around 3,900 examinations and analyses were carried out in the testing and research institute (laboratory).
1968
Company
Rudolf Flückiger took over the management of the Craft School.
1966
Bread Museum
The Richemont Club successfully presented its products in the Bread Museum's showcases on the subject of “New Year's pastries”.
Trade fair
Participation in the International Trade Fair "Bäcker + Konditor" (Baker + Pastry chef) in Basel with a show bakery, an...
1965
Promotions
With the "Pausenbrötli" (rolls for the break) campaign, the SBKV and Richemont took part in advertising television for the first...
The 25’000th course participant
A milestone was reached with the 25,000th course participant. The number of annual course participants rose to over 2,000.
1964
National Exhibition
Participation together with the SBKV at the National Exhibition EXPO in Lausanne with a sample bakery and adjoining store.
Release of...
1963
1962
Trade fair
Richemont ran a model bakery at the Espa in Zurich. The showcases provided by the Archive for Bread and Pastry...
1961
Trade fair
At the iba in Frankfurt, the Richemont Club presented a bakery show and practical demonstrations in a specially prepared show...
1959
USA study trip
The Richemont Club's study trip to the USA provided an insight into the incredible dimensions of production and the use...
1958
Development Levit
In collaboration with Switzerland. in collaboration with the former Swiss Milch-Gesellschaft AG in Hochdorf. These products are still sold today...
1956
Promotions
Collaboration in the SBKV's joint Bread Propaganda Commission with the aim of carrying out joint bread advertising together with the...
1955
First extension
New premises were created 10 years after the opening with an extension. This extension included an auditorium, the enlargement of...
1954
First Club Week
Conducting the first International Richemont Club Week in Lucerne with members from five countries.
1953
First advertising campaign
In order to revive the custom of the King's Cake on 6 January, Richemont created the recipe and organized a...
1952
First participation in trade fair
Participation in the iba in Stuttgart as the first Bakery Trade Fair in Germany after World War II.
1950
Foundation of Richemont Club Switzerland
Foundation of the Swiss Richemont Club with the aim of promoting the exchange of technical ideas between the countries by...
1948
First international courses
Individual group courses and training sessions were held for national and international industry professionals.
32 experts from the UK took part...
1947
First Trade Journal issue
The Newsletter was renamed "Trade Journal”, which since then has provided information on important events as well as specialist and...
1945
The opening year
The first Master Craftsman's Examination was held in the opening year and the first issue of the Richemont Newsletter was...
Opening of the school
After the 1943 Conference of the Swiss Association of Master Bakers and Pastry Chefs (SBKV) decided to set up its...