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David Sprüngli (20 October 1776 – 14 February 1862) was a Swiss businessman, prominent in Zürich. There, in 1836, he established David Sprüngli & Son, a confectioners which is today known as Confiserie Sprüngli.
David Sprüngli opened the Confiserie Sprüngli & Fils on Marktgasse in Zurich in 1836. From 1845 onwards Sprüngli belonged to the pioneers of Swiss chocolate producers and was instrumental in establishing the reputation still prevalent today of Swiss chocolate being the best chocolate in the world.
The story of Lindt & Sprüngli begins in 1845 when confectioner David Sprüngli-Schwarz and his son Rudolf Sprüngli-Ammann have a groundbreaking idea: Becoming the first to produce chocolate in solid form in the German-speaking area of Switzerland.
The origins of the company date back to 1836, when David Sprüngli (1776–1862) and his son Rudolf Sprüngli-Ammann (1816–1897) bought a small confectionery shop in the old town of Zürich, producing chocolates under the name David Sprüngli & Son.
The Confiserie Sprüngli ( / spuːnɡləə / sprong-lee; English: Sprüngli Confectionery) is a Swiss luxury confectionery manufacturer and retailer headquartered in Zürich, Switzerland. Founded in 1836 by David Sprüngli it has been an independent company from Lindt & Sprüngli since 1892. [1] .
In a small confectionery shop on Marktgasse in Zurich’s old town David Sprüngli and his son Rudolf Sprüngli-Ammann produced the first solid bar of chocolate in the German-speaking part of Switzerland. It instantly became a success.
