SAWADE-Pralinen

In the 18 th century the Swede Linné discovered the cacao-tree with the name Teobroma. Theos = god, broma = food. (god's food) According to the Maya this was considered a gift from god. This tree was also called wonderplant. The cacao tree`s beans were the basics of today's chocolate-production. Over the centuries those beans became more and more popular with the old an the young.

In the german village of Steinhude near Hannover the first german chocolate factory was founded in 1765. However, it took another 115 years, until in 1880 Sawade, where we are standing now, was founded in Berlin-Mitte, Unter den Linden 19. Due to the excellent manufacture of chocolate-art, Sawade was appointed purveyor to His Royal Highness Prinz-Wilhelm von Preußen.

As many other exclusive companies in "Unter den Linden", Sawade became victim of World War II. After the currency reform in 1949, when today's owner Ulrich Spengler joined the company as a shop-assistant, Sawade had shrunk to the size of a very small apartment at Rüdesheimer Platz. The company didn't possess more than a few utensils and instruments for Sawade's reopening. After a short period of time Ulrich Spengler recognized the elitist meaning and high quality of the brand Sawade and decided to take over the name and the company from the former owner. He then followed the old Sawade's story of success which at that time seemed fairly exotic. The keeping of old and refined recepies and the use of only the most selected raw materials, creativity and love for the manufacture of continously new co position of pralinee's creations. Sawade started to conquer the markets again!

In the beginning, the owner, his wife and their 4 children produced 100 to 200 kg of pralinees themselves. By bicycle and with the help of a backpack goods were delivered to the customers. Slowly but surely the company grew again and in 1967 further production plants were added. (Schöneberg, Charlottenburg and Kreuzberg) 3000 kg of chocolate were produced by 12 employees.

Money which was not needed for a living was reinvested into the purchase of machines. Because of this strategy and the saving of money and due to the extraordinary skilfulness 1972 the land in Reinickendorf could be bought and the factory could be erected. Here the whole new production has been integrated which was more efficient and effective. Today 80 employees are producing 1000 to 2000 kg of chocolate daily.

Masses of chocolate are moved manually, fine lines for decoration are excecuted by especially trained staff. Even nuts, almonds and pistachio are being hand-picked and added to each pro pralinèes. New creations are being invented when they perfectley fit into the existing concept. This keys for vision, ideas, good taste and expertise Students who a have spent some time in the company for an Industrial training can confirm this.

Most important: Finest raw materials must be used, how else can be explained the fine flavor of an almond of the mediterranien sea as to enhance the flavor of Sawade "Edelmarzipan" Marzipan which consists entirely of raw masses without the adding of sugar.

The endurance of quality results from the owner`s principle to rather spend 1 Euro more to buy the best ingredients since Sawade is not meant to produce for mass-consumption.

Apart from fresh butter, cream and other nature-preserved raw-materials, high quality liquor is being used like rum from Jamaica thus ensuring the durability of the products and no conservation measures are being used.

Of course high quality and an extensive manufacturing effort have its price, so that is why Sawade is located in the higher price segment.

Extraordinary quality demands for freshness. Therefore Sawade products are entirely sold to a specialized trade.

Bon appetite  
                          SAWADE