Food
The trend towards healthy and exclusive food products is again gaining in importance and will soon become a billion-dollar market. Increasingly, consumers are opting for authentic brands that deliver what they promise. We will be presenting a continuous selection of exciting and unique food brands.
Bellocq – The Tea Artisans
With their exceptional sense of style, Heidi Johannsen Stewart and Michael Shannon blend tea of the finest quality to create an enchanting realm of experience. Continue »
Brooklyn Brine – The Pickle Maker
What does a laid-off cook from Brooklyn do to find a fresh opportunity? He starts a pickle company – what else? Continue »
Bachtellachs ‒ Going against the Flow
On a small fish farm in a valley by the Bachtel, a modest mountain in the Canton of Zurich, Yves Christian Sacher breeds Bachtellachs, or Bachtel salmon, a fine freshwater fish that is destined for upscale gastronomical establishments. Continue »
Three Brothers, Three Stars: Joan, Josep, and Jordi Roca
Playful creativity, genuine hospitality, and authenticity are the main ingredients in top-tier restaurant El Celler de Can Roca in Girona, Spain Continue »
Ticketsbar – Gourmet Cuisine at a Reduced Rate
Albert Adrià creates one-of-a-kind tapas, making the delights of gourmet cuisine accessible to all. Continue »
Mutterland: Part German-Style Delicatessen, Part Corner Shop
"To make something happen you have to give it your all," says Jan Schawe, founder and owner of Mutterland, literally "motherland." Continue »
Figlmüller – Home of the Schnitzel
Viennese siblings Hansi and Thomas Figlmüller have never expected success to be handed to them on a platter. A modern approach and traditional values are the key ingredients in their business recipe. Continue »
Bumbu Bali: Superb tropical cuisine
How Heinz von Holzen became the ambassador of Balinese cuisine Continue »
Le Pain Quotidien – Passion and Providence
How Alain Coumont turned baking bread into a flourishing business. Continue »
Peter Brabeck – Elevating brand management to an art form
Nestlé’s chairman and former long-time CEO Peter Brabeck-Letmathe explains how a global concern should be run and what strong brands are made of. Continue »
Brasserie des Franches Montagnes BFM
Beer maker Jérôme Rebetez – a brand resistant original brews up a storm Continue »
Dean & Deluca and the gourmet conquest of New York
How Giorgio Deluca transformed New York’s best-known gourmet store into a brand. Continue »
Grappa Berta - Unlike Brothers Follow in their Parents' Footsteps
In order to retain as much of the pure, unadulterated flavor, Gianfranco and Paolo Berta process the original product as little as possible. Continue »
Caffè Ferrari – stoking coal instead of raking in the cash
True passion does not extinguish upon reaching retirement age. That’s why Renato Ferrari simply never stopped working in the trade that ignites his passion: coffee. Continue »
Murray’s Cheese – Class Meets Mass
Rob Kaufelt navigates what Forbes calls the world’s best cheese shop into the future. Continue »
Michel Péclard – ascends the throne with a dash of courage
The unconventional restaurateur transformed the traditional confectionary Café Schober into his own brand. Continue »
Gelato creations by New York's best chefs share a common provenance: Il laboratorio del gelato
New York's Lower East Side is home to the ice cream laboratory, il laboratorio del gelato, of over 300 chefs. In Jon Snyder’s venture new gelato flavors are continuously being invented. Tastes range from acacia honey to grapefruit campari. All of it handmade, of course. Continue »
The Brander is a publication of the Branders Group
