From pastry to chocolate manufacturing:
After training as a pastry chef in South Tyrol and subsequent specializations at the Swiss school Richemont, Toni Oberhöller was an ice cream and pastry maker in iconic hotels in South Tyrol and Trentino. In 1988 he founded the family business, the Pasticceria Oberhöller in Sarentino with his wife Paula, focusing on the creation of classic cakes, pastries and desserts.
The birth of an alpine delight: In 2007, during an excursion in the Sarentino Mountains, the distinctive scent of the mountain pine, a conifer typical of this alpine area, captivated Toni so much that he was stimulated to enhance his desserts with this appealing aroma. This first inspiration was followed by experiments with the most varied raw materials, up to the development of an absolutely innovative product, conceived from the combination of fine dark chocolate and Sarentino mountain pine.
This chocolate bar, rich in alpine notes, soon became the most requested product in their pastry shop. The next step came naturally: making other chocolate delights, always with the finest ingredients from South Tyrol. Their chocolate bars and pralines, always in great demand, were now sold alongside their classic pastry products.
100 percent chocolate...
In May 2010, the Oberhöller family made the bold decision to close the pastry shop to devote themselves solely to the processing and production of chocolate. In order to satisfy the great demand for new products, their son Michael also started working in the family business. The assortment is constantly being expanded, and so, over the years, many other varieties of chocolate, pralines, spreads and filled chocolates have been added.
In 2016, in October, the laboratory changed location and the new store in Sarentino was inaugurated, another important milestone for the Oberhöller family. In this way they can produce enough product to meet the growing demand, and Toni and Michael Oberhöller have the space necessary to devote themselves to the development of new products and bean-to- bar chocolate, where every phase of the production takes place inside the Oberhöller shop- from roasting of the beans to refining.