Chocolat Frey

History

The company was established on 17 December 1887 as the general partnership R. & M. Frey in Aarau by brothers Robert and Max Frey. Robert had previously worked with chocolate-making machinery in Paris, while Max had commercial experience in Brazil. Their first factory operated from their parents' house on the Balänenweg in Aarau. From 1900, production moved to a former cotton mill in the Telli section of Aarau, built in 1836/37 by future federal councillor Friedrich Frey-Herosé.

The brothers integrated the conche technique, developed in 1879, and used electric machines from the start. The invention of milk chocolate in 1875 allowed greater use of local ingredients like milk, nuts and dried fruits, reducing reliance on cocoa. In 1906 the firm became a public company, manufacturing chocolate bars, chocolate powder, soups and tonics, though the latter were later dropped. During the First World War, Switzerland's neutrality and open customs aided exports, despite difficulties in procuring cocoa.

Turnover nearly doubled from 882,000 Swiss francs in 1916 to 1,465,000 francs in 1918, with chocolate sold in Germany, France, Sweden and later England.

Company

In 1966 Frey relocated its manufacturing base from Aarau to a newly built factory in Buchs, Canton of Aargau, which remains the sole production site for chocolate and chewing gum. The facility has been expanded and now covers about 70,000 m², with an additional 10,000 m² lot featuring a railway connection to the SBB for raw material supply and product delivery. Daily output exceeds 500,000 chocolate bars, totaling over 41,000 tons annually across 2,400 products.

Core products include chocolate, pralines, and semi-finished items such as couvertures and cocoa powders, as well as chewing gum under the Skai and Candida brands. With a market share of roughly 35% (2015), Frey is the leading Swiss chocolate manufacturer, employing over 1,000 staff and achieving a gross turnover of 396 million Swiss francs in 2015. The company holds certifications including ISO 9001, ISO 14001, FSSC 22000, and IFS. Its logo features a unicorn's head from the Frey family crest, the family name, and the text 'CHOCOLAT SUISSE DEPUIS 1887' on a red background.

Sustainability

Frey follows a three-pillar model of sustainability, balancing economic, social and ecological criteria across the value chain. Since 2011, cocoa beans have been sourced through the UTZ Certified program, promoting social minimum standards and better wages for farmers.

By switching from crude oil to district heating, along with structural measures and staff training, energy consumption has been reduced by nearly a quarter, significantly lowering CO2 emissions. The company received 'CO2-reduced company' certification from the commercial environment agency and achieved ISO 14001 certification in 2008. Frey also supports the SOS Children's Village in Ghana, having financed the construction of a family house in Asiakwa in 2007, which opened in April 2008 and currently houses 10 children with a caregiver.

Did You Know?

• Since 1974, Frey has been the only Swiss manufacturer of chewing gum, which now makes up about 10% of its total annual turnover.
• During the First World War, Frey's turnover nearly doubled from 882,000 Swiss francs in 1916 to 1,465,000 francs in 1918.
• In 1985, Frey's turnover exceeded 200 million Swiss francs for the first time, and the company soon became the leader on the domestic chocolate market.
• Since 1984, Frey has used district heating from a nearby refuse incineration plant, virtually eliminating the use of heating oil.