It all begins with an entrepreneurial innovator and a man with a sweet tooth, our founding father Carl Maentler, from whom the name of the company was derived: CARMA®.
Carl Maentler founds CARMA® in Zurich, using his apartment as an office and production plant.
Carl Maentler relocates from Zurich to Dübendorf, where our production facilities are still based to this day. CARMA® starts producing fruit spreads.
CARMA® markets its first couverture.
To coincide with its 30th anniversary, CARMA® is one of the first Swiss brands to enter the Asian market.
Over the next 30 years, CARMA® increases its production capacity further and launches new products, one of which is the world-famous Massa Ticino™ Sugarpaste – a sugar-based covering for wedding cakes.
With the integration of CARMA® into the Barry Callebaut Group, CARMA® becomes a global brand. And the Barry Callebaut Group can enhance its chocolate-making expertise with a strong Swiss brand.
73 years after Carl Maentler moved away from Zurich, CARMA® relocates the sales, marketing and administration departments back to Zurich.
CARMA®'s couverture «Claire» receives a gold medal from the acclaimed Accademia Maestri Pasticceri Italiani for the world's best milk chocolate.
CARMA® decides to prohibit the use of harmful azo dyes in its products.
CARMA® launches two new couvertures, «Seline» and «Caline», both of which are UTZ* certified. After 82 years, CARMA® undergoes a rebranding reflecting its global outlook with a local approach.
CARMA® launches nine exciting new Massa Ticino™ Sugarpaste colours.
CARMA® launches the creamy caramel couverture «Gold Quintin 31%».
CARMA® couvertures are now offered with halal, kosher dairy and UTZ certification.