Tiny Family Laura Schälchli

An interview with the co-founder of the chocolate manufacturer laflor

Laura in her chocolate factory in DasProvisorium, the former production premises of the Walter Buchmann bakery.

Laura in her chocolate factory at DasProvisorium, the former production space of the Walter Buchmann bakery. Laura and I share many common values, especially our strong emphasis on ethically sound cuisine. We also share a close friendship, so the merging of our two products was a natural fit. ☺︎

Now I finally took the opportunity to observe and question Laura a little about her world.

So dear Laura, how did the idea for laflor come about and how did it all begin?

Laura: Thanks to biodiversity, we have a wide range of flavors—something we (Zelia Zadra, Ivo Müller, Heini Schwarzenbach, and I) lacked in our Swiss chocolate world. In 2014, we had the idea of ​​producing distinctive chocolate here in the city. A transparent chocolate factory accessible to everyone, producing single-origin chocolates. We now work with cocoa from five partner companies in Colombia, Ecuador, Brazil, and Venezuela.

How do you select new cocoa producers?

Some of these were recommended to us, others we met at trade fairs. Through on-site visits and numerous cocoa bean tests, we built relationships with our cocoa producers. And Ivo's father runs the Fazenda Vera Cruz in Brazil with his partner—the family cocoa farm, so to speak.

Could you please summarize for us what you did professionally before laflor?

After completing my master's degree in Gastronomic Sciences in Bra, Italy, I worked with small producers and restaurateurs, as well as with Slow Food Youth, and founded Sobre Mesa. Sobre Mesa is Zurich's competence center for food culture. Our fields of activity include culinary courses, dinner events, and food culture consulting. In all my work, I strive to bring fine food to the table and bring consumers closer to the producers.

What is your personal favorite task in chocolate production?

I love the daily challenges, the contact with our customers and producers, and especially the work with the team. I don't have a favorite task; I like it when every day is different.

When things get bumpy, what helps you overcome tricky moments in your work?

I stick to our vision. I try to take a bird's eye view and look at the situation from above. We're also a team, and whenever I'm stuck, I seek support from my business partners, employees, or external people.

What advice would you give to all founders as they begin their business?

Oh, I could talk about this forever. First, be aware of what's going on around you. Second, dare to be different. And third, build a supportive network.

You're surrounded by chocolate day in and day out. Would chocolate still be your first choice when reaching for the snack drawer?

In the evenings and on weekends, I don't feel like eating anything sweet anymore; I'm much more in the mood for well-aged alpine cheese. So, my snack drawer basically always contains cheese (I prefer Tritt Käse), salted almonds, good olives, and anchovies. At work, we're constantly eating chocolate—our own and many other chocolates from great producers. By the way, I highly recommend the new Schwarzenbach chocolate shop in the old town!

You're the owner of a chocolate factory—it couldn't sound more romantic. Does it?

Yes, I love and live laflor. I'm very proud of our team and everything we've achieved so far and everything we'll achieve in the future. And when I'm not feeling well, I eat a piece (or even more) of chocolate—it always helps!

Laura with mom Annabella at the Bürkliplatz market in Zurich

What are your sources of energy for the turbulent everyday life as an entrepreneur?

It took me a long time to realize what my personal energy sources are. I find particular strength when I do something by myself. I'm deeply inspired by art, as well as good food from great producers, creative cooking, and sports like swimming, tennis, and boxing. However, I also really enjoy sharing moments with people—it's still a challenge to find the right balance.

What is your father's best advice?

Find the job that makes you happy on Sunday evening that tomorrow is Monday.

And what is the best advice your mother gave you?

My mother showed me that 'supporting instead of expecting' is a great attitude to life.

How do you like to enjoy your Tiny Factory Granola?

Since I almost never have milk or yogurt at home, I just eat it as it is—as a breakfast snack. I really like it.

For you, The Tiny Factory is in three words:

Perfection, balance and quality.

You can find more information about laflor at laflor.ch