DAWA Flan Biberli – Tradition and down-to-earthness meet innovative culinary art

Neuenegg, April 20, 2017 – The combination of the traditional brand DAWA and the innovative ideas of brand ambassador and top chef Rolf Caviezel produced an equally surprising and convincing result – the new DAWA Flan Biberli. Since March 1, it has been used in gastronomy, where it can be used both as a ready-made dessert and as a base for own creations.

The DAWA brand belongs to the established Swiss company Wander and has been appreciated in the gastronomy sector for dessert creations for more than 70 years. DAWA repeatedly surprises with fine, new ideas. The goal for the newly created seasonal dessert DAWA Flan Biberli was clear – a combination of tradition and innovation that impresses in an original, unusual, and unique way.

Support from the highest Swiss chef ranks

The award-winning Swiss chef Rolf Caviezel has been the brand ambassador of DAWA since early 2015. He became known for his molecular cuisine, which is dedicated to the biochemical and physico-chemical processes involved in preparing and enjoying food and drinks. In September last year, the starting signal was given for the development of the recipe for DAWA's new seasonal dessert. The search for innovation began in the laboratory in Neuenegg, where employees of Wander tinkered and experimented together with Rolf Caviezel. It quickly became clear to all involved that the seasonal dessert should retain the taste of the famous Appenzeller Biberli. Especially the high demands on a natural aroma and natural ingredients proved to be a great challenge, which Caviezel and the team, however, mastered brilliantly. The trendsetter is very satisfied with the result, as the new creation can be used as a ready-made dessert with guaranteed success, but also as a playground and starting point for own ideas: „The DAWA Flan Biberli can be very well used as a base and given a personal touch. This also justifies its place in gastronomy.“

Not only the Biberli taste gives the new dessert creation a rustic and hearty note. The packaging of the DAWA Flan Biberli is also designed in this style and has stood out from the range of national wholesalers since March 1, 2017.

Support from the highest Swiss chef ranks

The award-winning Swiss chef Rolf Caviezel has been the brand ambassador of DAWA since early 2015. He became known for his molecular cuisine, which is dedicated to the biochemical and physico-chemical processes involved in preparing and enjoying food and drinks. In September last year, the starting signal was given for the development of the recipe for DAWA's new seasonal dessert. The search for innovation began in the laboratory in Neuenegg, where employees of Wander tinkered and experimented together with Rolf Caviezel. It quickly became clear to all involved that the seasonal dessert should retain the taste of the famous Appenzeller Biberli. Especially the high demands on a natural aroma and natural ingredients proved to be a great challenge, which Caviezel and the team, however, mastered brilliantly. The trendsetter is very satisfied with the result, as the new creation can be used as a ready-made dessert with guaranteed success, but also as a playground and starting point for own ideas: „The DAWA Flan Biberli can be very well used as a base and given a personal touch. This also justifies its place in gastronomy.“

Not only the Biberli taste gives the new dessert creation a rustic and hearty note. The packaging of the DAWA Flan Biberli is also designed in this style and has stood out from the range of national wholesalers since March 1, 2017.

About DAWA For more than 70 years, DAWA has stood for popular desserts in the gastronomy sector. Whether caramel, chocolate, or vanilla – desserts couldn't be simpler. And not better either. With light recipes and personal creations, DAWA makes every dessert a unique culinary experience. DAWA stands for Dr. Albert Wander. The founder of the dessert line and inventor of Ovomaltine.

About Rolf Caviezel The native of St. Gallen is a trained chef with a degree from the hotel management school. Caviezel has already worked at the Grand Hotel Dolder in Zurich, the Quellenhof in Bad Ragaz, and the Suvretta in St. Moritz as well as in the gastronomy sector of hospitals and homes. His large repertoire of various dishes is the reason why he today not only runs his own restaurant „Station 1“ in Grenchen.

More information about DAWA can be found at www.dawa.ch.

Further information: Media office Wander AG, Michèle Ernst, Tel: 031 377 23 77, E-Mail: media@wander.ch

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