HOTEL HAUSER CONFISERIE CHOCOLATES
Confection Art of St Moritz
The story of Hauser chocolate confections begins in 1892. A master baker, Engelbert Hauser, from the German Grand Duchy of Baden in what is now the Black Forest moved to Zurich and opened his first bakery and sweet shop. The confectionary was successful enough, that he opened a second shop near the Fraumünster (see Zurich Fraumünster). After 32 years he handed the business over to his son, Albert Richard in 1924. Albert opened another shop on the Bahnhofstrasse of Zurich and handed the family business to his son Albert in 1949. Then, in 1955, when the lease of that location was due to run out, Albert Hauser looked around for another opportunity outside of Zurich. St. Moritz was growing in popularity as a resort and tourist destination, and a former bank property at the old Postplatz in the center of St. Moritz seemed an ideal spot to start anew.
The Café-Restaurant Hauser opened in December of 1955, featuring a tea room restaurant, a hotel floor with 18 rooms, the confectionary shop and a sunny terrace. The location thrived at the heart of the village and the sun terrace became one of the favorite spots for locals and visitors apres ski in winter season and in summer for enjoying the bright skies and views of St. Moritz with a coffee or aperitif, and a creation from the confiserie. In 1970, a new building was constructed on the spot with more hotel rooms for a hotel and restaurant in the heart of the St Moritz old town. Today the hotel features 51 rooms, updated and renovated with three-star comfort and the sun terrace is as popular as ever.
A visit to the sweet shop of the Hotel Hauser Confiserie will tempt the sweet tooth with the Traditional Engadine Nut Cake with walnuts and caramel, and the Hauser specialty of their version of Engadine Chocolate Nut Cake. The Swiss Pine Cake (Tuorta da Nuschpigna) is another specialized variation. The Hauser truffles and chocolates are made using chocolate sourced from Venezuela and Bolivia and is then transformed into exclusive treats by the master confectioner. The Bündner Pear Loaf is made with a traditional confectioner's recipe in which the dough is rolled in repeated steps and the exclusive famed chocolate Bündner Ibexes are molded into St Moritz logos for a take home remembrance. © Bargain
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