Lindt & Sprüngli Zurich
A new museum building with a center of excellence / invited architectural competition
Chocolate melts at around 32 degrees Celsius. In keeping with this notion, all areas (museum, production, shop and VIP area) of the Lindt & Sprüngli Chocolate Competence Center were developed as soft, flowing, homogeneous forms. For this extremely exciting commissioned study, Ramseier & Associates Ltd. worked closely with Henauer Gugler AG, 3-Plan AG, Ernst Basler + Partner AG, and Itten+Brechbühl AG.