A day in the life of a confectioner
Is it really a dream job?

Imagine this: you walk into our confectionery and are immediately greeted by the scent of fresh chocolate and roasted nuts. Sounds like a dream job? In a way, it is. But what is a confectioner’s day-to-day life really like?

Heidi’s day begins by checking where she’s been assigned to work today and what her tasks are. Her favourite part is making our unique water tower biscuits. It’s a very varied task and not nearly as easy as you might think. The sponge biscuits are carefully soaked in alcohol, then coated in homemade gianduja and finally covered in chocolate. Every single step requires precision, patience and experience.

“It’s precisely this variety that makes my job exciting,” says Heidi.

As well as the water tower stones, our confectionery creates many other moments of indulgence every day: pralines, macarons, ice cream, Schutzengeli or XXL chocolate.

Heidi is particularly proud of the fine details: Our truffles are rolled by hand, and the macarons are also carefully filled by hand. It is precisely this craftsmanship that transforms high-quality ingredients into moments of true indulgence. It’s not simply about making something sweet. It’s about getting the very best out of every product, day in, day out. Quality, precision and passion are therefore just as much a part of the job as the chocolate itself.

And, of course, quality control is a must 😉

Bachmann as an employer

Heidi’s favourite part of working at our family business is the annual Christmas parties. All staff members are invited and gather at a venue. The whole Bach team enjoys the evening together, savours the delicious food and drinks, and dances until the early hours of the morning. Staff from all departments come together and get to know each other outside of their everyday working lives.

‘We always treat one another with respect and in a collegial manner. This often leads to genuine friendships.’

3 quick questions for Heidi

Can you even look at chocolate anymore?

Yes, of course – I need chocolate every day 😉

Describe your work in three words

exciting, challenging & varied

What is your favourite product?

Coconut praline

So: Is being a confectioner really just a ‘chocolate job’?

Yes – but not in the way many people think.

Of course, chocolate is part of everyday life. At the same time, there is much more to the profession than that: genuine craftsmanship, precision, creativity and passion.

Or as Heidi says:
“It is a chocolate job – but a demanding one that involves a lot of craftsmanship.”