2017

Patiswiss Aktie erreicht neuen Höchststand von CHF 425.- per 25.12.2017.

Das neue Auslieferungslager wird nach einer Bauzeit von rund 3 Monaten in Betrieb genommen. Somit stehen zusätzlich 800 Paletten-Plätze auf rund 1200 m2 klimatisierte Lagerfläche zur Verfügung.

 

 

2016

Investition in eine separate Reinigungslinie für Rohwaren und Anschaffung eines neuen MIWE-Trocknungsofens.

1. Phase Vorbereitung Ausbau Gebäudehülle für den Lagerumbau.

Patiswiss bekommt eine neue Aussenfassade.

2015

Inclusion in our range of selected jam products from the premium Austrian manufacturer Darbo.
Renovation of the reception area and investment in a new brittle line.
There are some personnel changes in the Patiswiss Ltd. Board of Directors.

2014

A promotional film will be made for our 11th anniversary.
Patiswiss AG is now certified to FSSC 22‘000.

2013

All Patiswiss products are palm oil-free. Merger of SBKV and SKCV associations to form SBC, the Swiss Bakers and Confectioners association.

2012

Introduction of Dulcey blonde couverture created by trading partner Valrhona (France).

Internal communication of Patiswiss mission, vision and values.


 
  

2011

Renovation of the ageing building; replacement of roof (3215 m2), revamping of floor heating and installation of new windows with triple glazing.

Canton of Solothurn winner of small cap index; Patiswiss shares achieve an unprecedented share value. Development of a Patiswiss mission statement by senior staff members and employees.

 

2010

Acquisition of Food-item FI AG, Lucerne, general importer of Danish foods. Investments in new and more efficient machinery in mass production. Development of a strategy map and introduction of the balanced scorecard as a yardstick to pursue strategy.

2009

Gianduja cream, a sweet spread, is manufactured exclusively for Coop Fine Food.

Patiswiss is now Fairtrade certified.

Introduction of goal setting process and annual performance review for Patiswiss employees.

2008

Patiswiss’ logo and corporate identity are revamped and applied to a wide variety of promotional materials in order to ensure brand recognition. Patiswiss’ customer magazine Friandises is published for the first time.

Macaron base mixture is launched.

Introduction of internal control system (ICS).


2007

Karl Zeller, new CEO, assumes the helm and breathes new life into the company. As one of his first moves he revamps the organisational structure and adopts TQM philosophy (Total Quality Management). Also introduces idea management system (IMS), training of employees to QC Moderators (quality circles) and develops a SWOT analysis as a foundation for Patiswiss’ future strategy.

2005

Introduction of Casymir ERP system

 

2004

Sale of commodity business to Pistor AG in Rothenburg

Relocation from Basel to the new factory and office wing at Patiswiss’ new headquarters in Gunzgen

Certification to ISO 9001:2000, IFS and BRC

2003

Change of corporate form: from EG-Confiseur (Confectioners Purchasing Cooperative) to Patiswiss Ltd, reorganisation

2001

Introduction of electronic stock management and wireless order picking systems

1999

Expansion of export sales channel

 

1998

Introduction of HACCP food safety system

1996

Introduction of SAP R/3 ERP system

1994

Expansion of non-food range by acquiring equipment

 

1988

Extension of the office wing in Basel

Inauguration of Centre Confiseur in Gunzgen

1986

Installation of new machinery for fondant, cracknel line, marzipan production.

1985

Research & development department for EG-Confiseur’s semi-finished products

 

1984

Purchase of additional property in Gunzgen

1982

Opening of the new logistics centre in Gunzgen

1974

Relocation of the logistics centre from Basel to Gunzgen

 

1972

Fleet set up of first two trucks; delivery using rolling containers

 

 

 

1971

First exhibition at FBK, the bakery and confectionery trade fair, in Spreitenbach

 

1970

First data processing system

 

1966

Lifting of price maintenance for brand name products

1964

Relocation to new production facilities, Auf dem Wolf, Basel

1962

Expansion of EG-Confiseur’s product range; development of own products

1957

First own production plant, Auf dem Wolf,  Basel

 

1931

Start-up of manufacturing of cream and baking powder

1926

Third location: Margarethenstrasse 89, Basel

1917

Second location: Frobenstrasse 40, Basel

1907

Introduction of clearing system

1905

Founding of EG-Confiseur (Confectioners Purchasing Cooperative), the central purchasing unit of the Swiss Association of Confectioners and Pastry Cooks (SKCV) by 99 members of the Safran Guild, Basel

First location: Leonhardstrasse 18, Basel