Ricola: almost unchanged recipe, packaging… The keys to the success of the Swiss candy preferred by the French

2023-09-02 21:30:08

Like every summer evening, in this year 1930, Emil Richterich, 29, with slicked back black hair and the build of a rugby player, eagerly lowers the iron curtain of his bakery, located in the shopping street of the village of Laufon, 30 km from Basel, in the northwest of Switzerland. Quickly, he joyfully leaves the small town center and its buildings with colorful facades, adorned with perfectly maintained geranium planters, to rush into the surrounding hills.