History

Ernst Schöni begins producing sauerkraut in the basement of his home in Rothrist.

The then 34-year-old Ernst Schöni produces sauerkraut commercially for the first time – still by hand. It is sold in the company’s own wooden tubs, by bicycle and trailer in and around Rothrist.

Ernst Schöni becomes a pioneer in organic food and, as the first manufacturer, produces reform sauerkraut according to the guidelines of Dr. Hans Müller.

Birth of a classic: For the first time, beet salad is packaged in a practical bag. The original recipe at the time was still refined with fine honey.

When the property on Geisshubelweg becomes too small, Ernst Schöni builds a new factory with a workshop and apartment on Bahnweg in Rothrist.

With son Ernst Schöni junior and son-in-law Bernhard Knörr, the second generation takes over the family business.

The third generation steps in: Bernhard Knörr and Ernst Schöni Junior sell their shares to Erich Schöni, one of the founder’s many grandsons. Thanks to his good contacts in the beverage industry, he manages to enter retail, butcher shops, and the organic specialty trade with organic sauerkraut.

Erich Schöni’s youngest son Daniel joins the company and learns the craft from his brother Matthias, who wants to leave the company in favor of studying theology.

The organic trend gains momentum and Schöni expands the product range in a targeted way as a pioneer. Beetroot, red cabbage, fresh applesauce, and cooked potato products from Swiss cultivation now complement the range. Schöni is soon represented on every retail shelf and becomes the national quality brand.

Erich sells the Schöni Food company to his son Daniel, with whom the fourth generation now takes over leadership. All product portfolios of the Schöni brand continue to expand. Sales grow and break the 10-million mark for the first time.

Sales and space requirements continue to rise, which is why a new production facility becomes necessary. After two years of construction, production begins at the new site in Oberbipp.

Andrea Schöni, Daniel’s wife, joins the family business in an operational role. Her first product, fresh and unpasteurized sauerkraut in a bucket, is an immediate success.

The next new product follows in spring. Family vacations in California provided the necessary inspiration. American BBQ kraut, hot and mild!

The trend toward raw fermented vegetables is clearly accelerating. Filling them while they still contain active cultures is a challenge that requires a lot of experience. With its expertise, our development department repeatedly creates fine blends ranging from fermented beets to aromatic kimchi.

Redesign of the packaging for the entire Schöni line as well as a completely new brand presence: new key visuals and a completely revised website.

A first at the top of the company: With Andrea Schöni, a woman takes the helm for the first time, making her the first sauerkraut producer in Switzerland.

Regionality is a trump card. With the Original Bernese salads, the traditional bestsellers are launched in three varieties.

Schöni turns 100! Due to COVID, the celebration is three years late, but all the more exuberant as the team celebrates this milestone together on a beautiful anniversary weekend at Lago Maggiore.

With daughter Stefanie and her husband Jonas, the 5th generation joins the family business. Motivated and inspiring, they enrich Schöni with refreshing, creative, and future-oriented ideas.

A true world first from Schöni: The first fermented hummus combines a light, fresh taste with natural shelf life. The innovation is presented in three varieties: Nature, beetroot, and spicy tomato.

We are especially proud of our new vegetable line in jars. Kimchi, Pink Kraut, and Fennel Kraut combine pure freshness with a lively texture. Unpasteurized and full of active cultures, they offer a true taste experience.

A fresh look for Schöni: The traditional company presents itself with a modern logo, new design, and completely revamped packaging for the entire product range.