Guests in SWISS Business on short-haul flights will be able to enjoy hand-decorated chocolate bunnies filled with gianduja from the Zurich-based family business Confiserie Madeleine. Our Cabin Crew Member Maischa was able to take an exclusive look behind the scenes before Easter in their small showroom.

 

A visit to paradise

The traditional family business Confiserie Madeleine, in the heart of Zurich's old town, is a place that amazes chocolate lovers. Between the Easter bunnies, pralines, sugar eggs and artfully wrapped Easter baskets, it's hard to decide - or to get enough. As soon as you enter, it becomes clear that everything here has been designed with attention to detail. The boutique is adorned with individual, unique large bouquets of flowers by special artists, the shelves are filled with big handmade bunnies and chocolate figures, nostalgically beautiful and artistically modeled. Each bunny tells its own story: there are bunnies with walking sticks, some with baskets and others that lovingly give away an egg. They are made in antique molds that the family business has tracked down in old bakeries and lovingly restored.

Craftsmanship with Heart and History

On the first floor of the confiserie, Maischa meets Mohammed, the head chocolatier and a member of the family. He welcomes her into the small showroom, where various bunny molds are already laid out—soon to be brought to life by Maischa using the finest couverture chocolate.

“Each mold is unique, and every big bunny is hand-painted and decorated,” Mohammed explains. His creations have gained a loyal following—regular customers even stop by daily to pick up “their” favorite bunny. Mohammed’s personal favorites are the ones made from old metal molds—because of the special “crack” they make when you take the first bite. First it’s about painting details like eyes or paws with chocolate, then assembling the molds, filling them with liquid chocolate, and shortly after, pouring them out again. The first layer stays in the mold, hardens, and brings out the intricate texture of the traditional fur patterns in stunning detail. After several rounds, a hollow bunny forms—with a flawless shine and that signature snap.

When Maischa got the chance to try her hand after a few rounds, she found the painting process almost meditative and couldn’t get enough of the warm, rich scent of melted chocolate. The big moment finally arrived a little later, once the bunnies had cooled and hardened in the fridge: Mohammed gently opened the molds, and it truly felt like discovering a treasure. 

A Family Devoted to Chocolate

The family’s story began 90 years ago in a small Alpine village, where Adolf Teuscher Sr.—father of Madeleine Rubio-Teuscher, the namesake and matriarch of the business, and grandfather of current managing director Raphael Rubio—was always in search of the finest ingredients for his creations: premium cocoa, select fruits, nuts, and high-quality marzipan. His standard: uncompromising quality. His mission: unforgettable taste experiences.

Today, Madeleine Rubio-Teuscher continues her father’s legacy with passion, alongside her family. Her son Raphael runs the business with his wife Silvia, supported by his sister Sandra, who manages the shop, and Mohammed, the heart of the production. The chocolate manufactory remains committed to quality in every step: sustainably sourced ingredients, traditional handcrafting, and a touch of family pride. The recipes, originally passed down from Adolf Teuscher Sr. to Madeleine, are still lovingly followed today. “When you love what you do, the result speaks for itself,” says Mohammed.

 

“Swissness means home”

What does it mean for the family to be part of SWISS during Easter? “SWISS and Swissness, both means home to us. Being a Swiss family business and having the opportunity to fly with our home airline fills us with pride,” says Silvia Rubio. Whether guests are returning home to Switzerland or visitors from around the world are discovering it for the first time—home just tastes a little sweeter with a piece of Swiss chocolate in hand.

If this has left you craving more, be sure to stop by one of their boutiques in Zurich next time you’re in town. Alongside seasonal specialties, you’ll find bestsellers like champagne truffles, candied orange slices in chocolate, assorted filled pralines, and adorable hand-crafted figures in the shape of dogs, ducks, or cats—all made with exceptional care and genuine passion. Our insider tip—aside from the Gianduja bunny that will soon be flying with us—is the mini Easter bunny filled with champagne crème. Simply irresistible. 
For more information about the confiserie, the full assortment, and the locations of both chocolate boutiques: click here.

Even more sweet highlights on board SWISS during Easter 2025

Guests in SWISS First on long-haul flights will be able to enjoy Nico the chocolate bunny and a seasonal selection of chocolates from the long-established Sprüngli confectionery, while guests in SWISS Business will receive a sweet Easter message from confectioner Bachmann, who has been synonymous with top quality for over 125 years. The little Lindt Gold Bunny, which will temporarily replace our much-loved red SWISS Schöggeli during the Easter holidays, will of course be available in all classes on all flights.