Swiss bakeries Schwyter and Lichtensteiger are merging to form a single company. The future company name and brand identity will be announced at a later time. The merger will begin in February 2026 and is expected to be completed by the end of the year.

All branches and jobs will be retained. Together, the company will have approximately 270 employees and 32 branches in the St. Gallen region, the Rhine Valley, and Appenzell.

“This will create a business with a clear regional focus and a shared set of values,” the two bakeries announced in a press release.

Urs Lichtensteiger, who runs the Lichtensteiger bakery in its fourth generation, will take over as managing director. Lea Stöckli, previously managing director of the Schwyter bakery, will step down from operational management due to her upcoming maternity leave but will remain with the company as a member of the board of directors.

Both bakeries plan to concentrate production at Schwyter’s St. Gallen location in late summer 2026. According to the press release, the new structure will enable investments in modern production facilities, secure jobs, and specifically promote the training of young talent.

Schwyter Bakery opened in 1903, specializing in fresh bread. Based on this tradition, the bakery makes sandwiches, salads and sweet treats at over 20 locations throughout the day.

Lichtensteiger Bakery was founded in Zuzwil in 1912 and is now run by the fourth generation of the family. The bakery combines traditional craftsmanship with modern approaches. A well-known product is their Gallus bread, which has won the Swiss Bakery Trophy.

Photo: Lea Stöckli and Urs Lichtensteiger. Credit:  Schwyter/Lichtensteiger