David Sprüngli opened Confiserie Sprüngli & Fils on Zurich’s Marktgasse in 1836. Nine years later, he set up his chocolate factory there, emerging as one of the pioneers of Swiss chocolate production and rapidly achieving great success in Zurich. In 1859, David Sprüngli and his son Rudolf rented part of the building on the city’s Paradeplatz, now known as the Sprüngli House, and purchased it just three years later in the hope that the square, which was scarcely visited at the time, would one day be home to the railway station. The station was never built there, but in hindsight, the purchase turned out to be absolutely the right call.

The four storeys housed the store with its dining area, bakeries, large storerooms and staff quarters.

Sprüngli quickly developed into the best address for fine confectioner’s goods and became the most popular meeting place on the Zurich Bahnhofstrasse.

The first major renovation of the Sprüngli House began in 1889. The main entrance and balcony were improved and modernised in response to evolving tastes and needs. Inside, modifications were carried out on the basement and ground levels. In keeping with the fashion in French palaces and castles of that era, the storefront was adorned with lavish Rococo-style panels and golden relief lettering for greater advertising impact and to project the desired image of Confiserie Sprüngli.

In 1892, Rudolf Sprüngli divided his company between his two sons. Johann Rudolf was allocated the chocolate factory (now Lindt & Sprüngli), while David Robert became the owner of the confectionery on Paradeplatz. They have operated as separate companies ever since. The Lindt & Sprüngli chocolate factory evolved into a large-scale enterprise, whereas Confiserie Sprüngli has remained a family business with a focus on handmade confectionery.

It soon became evident that the premises at Paradeplatz were too small. David Robert Sprüngli, who had previously only owned the piece of the property at the corner of Bahnhofstrasse/Paradeplatz, therefore also acquired the lake-facing half of the building. His intention was to expand the confectionery and create additional dining areas on the ground floor. This brought about the building’s first major structural change. The façades of the two lower storeys were also modernised, having been redesigned in the Jugendstil architectural style. The ground and mezzanine floors were fitted with large windows, and the entrance was moved back slightly. Lighting fixtures were installed in the shop windows for the first time. It was typical of David Robert Sprüngli to have his architect design in the most contemporary style.

The year 1930 marked the beginning of the largest renovation of the Sprüngli House up to that point. A growing confectionery business called for a streamlined organisation, modern working methods and technical equipment. The renovation was carried out by the son of David Robert Sprüngli, Hermann Sprüngli, who had taken over the business in the meantime. The Sprüngli House was fully gutted and redesigned. The basement, ground and mezzanine levels underwent a complete transformation. The building was placed on new foundations, and the ceilings were replaced. The sales area was enlarged and furnished with elegant display cabinets. The new dining area on the mezzanine floor could accommodate 300 guests and was equipped with modern furnishings that preserved the intimate feel of the old space despite the increased size. A small hotel was constructed on the third and fourth floors for the around 100 employees, with nearly all of them living in the Sprüngli House. The revamp of the Sprüngli House encompassed everything from the façade and interior design to the silver and porcelain specially created and manufactured for the confectionery.

The modifications made following the major renovation of 1930/31 were minor in comparison. The longevity of the architecture over the decades serves as a testament to its quality. The façades of the Sprüngli House were renovated to mark its centenary. External features were removed, and the façade was newly rendered and fitted with perimeter lighting, which was very much in vogue at the time. The workspaces were also modernised and tailored to the operational requirements during that period. In 1961, production was fully outsourced to Dietikon, where the Sprüngli factory is based to this day, due to space constraints. The building’s interior underwent further modernisation in 1972. The Café-Bar on the ground floor was built, the colour scheme of the restaurant was updated, and modern offices were created on the second and fourth floors. In 1977, the decision was taken to fully restore the Sprüngli House’s façade and reinstate the building’s original look.

The renovation currently taking place marks another major transformation at Paradeplatz, one that embraces tradition and innovation in equal measure.