100 Years Of Family, Tradition & Innovation.
Immerse yourself in our 100-year history
1920
Ernst Schöni, great-grandfather of the current generation, starts producing sauerkraut in the cellar of his home in Rothrist.
Foundation and pioneering phase
In 1920, the then 34-year-old Ernst Schöni produced sauerkraut commercially for the first time – but still by hand. It was sold in his own wooden barrels, on his bicycle and trailer in and around Rothrist.
1955
Ernst Schöni, is the first manufacturer to produce Reform Sauerkraut according to the guidelines of Dr. Hans Müller.
1962
For the first time, beetroot salad is enriched with bee honey according to the original recipe and packaged in bags.
The second generation
When the property on Geisshubelweg became too small, Ernst Schöni built a new factory with a workshop and apartment on Bahnweg in Rothrist. In 1966, the various departments became independently managed by the descendants.
The third generation
Erich Schöni, one of the many grandchildren of the founder, had become self-employed in 1969 with a lorry, and from then on successfully operated a haulage business. Since he had always been interested in the sauerkraut business, Bernhard Knörr and Ernst Schöni Junior sold their shares to Erich Schöni in 1985. Thanks to good contacts from his former position as sales manager in the beverage industry, Erich Schöni managed to enter the retail trade, butcher shops and the organic specialist trade. The latter with organic sauerkraut.
The fourth generation
Erich Schöni and son Daniel, 1995
In 1995 Erich Schöni’s youngest son, Daniel, also joined the company and learned the trade from his brother Matthias, who wanted to leave the company to study theology. The organic trend really took off and Schöni, as a pioneer in this field, further expanded the product range with organic products. In addition, beetroot products, red cabbage, fresh applesauce, cooked potato products and many other specialities made from Swiss fruit and vegetables were now also produced. Schöni became “the” national quality brand and was soon represented on every shelf in the trade.
1999
Father Erich sells Schöni AG to Daniel. All product ranges of the Schöni brand are further expanded. Sales grow and break through the CHF 10 million barrier for the
2002
For the first time ever, cooked red cabbage is made in-house. The foundation stone for a very successful product series is laid.
2009
Der Umsatz und der Platzbedarf wächst. 2007 erfolgt in Oberbipp der Spatenstich zu einem neuen Produktionswerk. Zwei Jahre später ist es soweit, erstmals werden die Produkte am neuen Standort hergestellt.
2015
Andrea Schöni, Ehefrau von Daniel, steigt operativ in die Unternehmung ein und verantwortet von nun an die Bereiche Verkauf, Innovation und Marketing. Ihr erstes Produkt, Suurchabis im Eimerli frisch und unpasteurisiert wird ein Erfolg.
2016
Im Frühling folgt die nächste Neuheit. Die Familienferien in Kalifornien brachten die nötige Inspiration dazu. American BBQ Kraut hot und mild! Man kann gespannt sein, was nach dem Familienurlaub in Tanzania kommen wird?
2018
Redesign of the packaging of the entire Schöni range, as well as the entire new brand identity: new key images and completely redesigned website.
