Bachmann – since 1897
The First Generation: Where It All Began
In 1897, Johann Bachmann took over the bakery in the city mill, laying the foundation for a success story that continues to this day.
Supported by his siblings Anna and Anton, he ran the small business with great dedication and passion.
After ten years, Johann handed over the bakery to his younger brother Anton, who went on to open his own bakery in 1921.
Other Groundbreaking Events in 1897:
- Founding of the Bachmann Bakery.
- The Vienna Giant Ferris Wheel on the Prater was put into operation.
- A kilogram of bread cost 38 centimes.
- The Goldvreneli, Switzerland’s most famous gold coin, was introduced into circulation.
- The diesel engine was invented.
- The first Swiss football championship took place.
- The first issue of the “Luzerner Tages-Anzeiger” was published, shaping the future of Lucerne’s media landscape.
- The novel “Dracula” was released.
- The Boston Marathon was held — the first marathon outside of the Olympic Games (with 15 athletes at the starting line).
The Second Generation: Off to Lucerne
Anton Bachmann’s son Hans, representing the second generation, had a clear goal in mind: Lucerne!
Once settled in the Wermelin district, he soon expanded the range to include sweet pastries.
Hans was deeply involved in the local community and was affectionately known as the “Wäsmeli-Beck” (the baker from Wermelin).
Since that move to Lucerne, Bachmann has become as much a part of the city as the traditional butter braid is to a Sunday morning.
From a Neighborhood Bakery to Lucerne’s Culinary Landmark
In the third generation, Raymond Bachmann opened his first branch in the Hotel Monopol.
He was especially passionate about the confiserie specialties, mastering the art of delighting both young and old with traditional recipes and refined creations.
While running an independent bakery alongside his father, he eventually took over the family business.
Before long, more specialty shops were opened, and Confiserie Bachmann became synonymous with fine taste in Lucerne and beyond.
Our Patron, Raymond Bachmann
Once a young baker’s son, Raymond loved waking up to the smell of freshly baked bread and never dreamed of any career other than becoming a “Weggli-Beck” (bread roll baker).
Later, with dual qualifications, his inventive ideas and contagious passion ensured that Confiserie Bachmann remained a household name for decades.
Not without reason — together with his team, he set the world record for the largest birthday cake (18 tiers), earning a place in the Guinness Book of Records.
Inspired by everyday moments and exchanges with colleagues from all over the world, Raymond continuously discovered new perspectives and trends — long before social media existed.
Even though the family business is now managed by his two sons, Matthias and Raphael, Raymond still visits the bakery several times a week in his honorary role as Senior Chef.
His sons know: “Our father still has an excellent sense of the market. He observes closely and brings in new ideas.
We often discuss important decisions with him because we want his values to continue guiding the company under our leadership.”
Bachmann Pink
Raymond is also the reason why Bachmann is pink.
He understood the power of strong marketing and, following a suggestion from his artist neighbor, decided to consistently use pink as the brand color.
At the time, this was a bold move — pink was considered feminine, and many men were hesitant to be seen carrying Bachmann’s pink bags.
What was once a daring decision has now become our most iconic trademark.
One Family Business, Two Brothers, a Thousand Ideas
Creative, courageous, and seeing the world through rose-colored glasses — that’s Matthias and Raphael Bachmann, the fourth generation of the family business.
They grew up in Wäsmeli, surrounded by flour and ovens. Their hearts naturally beat for the baker’s craft, and it was soon clear to both that they wanted to carry on their father’s passion.
Matthias completed his training as a confectioner–confiseur in St. Gallen and later pursued business studies.
His younger brother Raphael, two years his junior, trained as a confiseur in Bern and went on to earn a second qualification at the Richemont School of Bakery and Confectionery.
As young bachelors, the two set out to explore the world — working in confiseries and bakeries across Dubai, Singapore, Japan, and Europe.
As foreigners, they often worked 12 hours a day or more, an experience that shaped them deeply.
Today, people from 38 countries work in our company. Having experienced life abroad themselves, the brothers have great empathy and understanding for their employees and their needs.
In 1997, they finally returned to Lucerne and joined the family business, taking over its management in 2006.
Since then, they have significantly expanded and modernized Confiserie Bachmann. Together, they opened the company’s first shop outside the canton, followed by their bold move to Zurich in 2013, where they went on to open up to seven stores.
What will never change, however, is their love for the craft — and the spirit of innovation and approachability that has defined the Bachmann family since its founding more than 130 years ago.
Thus, a bright pink future lies ahead for this family business.
