2009 - Manufactory tradition

Opening of the factory to the public. Be it for company tours of 5 people or more, where you can learn the history of Stedy Experienced 1:1, for a visit to the factory shop or for the legendary spice mixing course led by Peter Stettler. 

“Incredible” are the reactions we hear most when visitors discover our way of processing. Stedy has grown and still remained a manufacture. This means that we do not produce and process stockpiles but to order.
Each shaker is filled, capped and labeled by hand. On average, we turn over our stock completely every 2 months and therefore always have fresh mixtures with the full taste. 

New to the range this year are the mixtures:
SchtiekHuusPfäffer / Pizza & PastaGwürz / ZnüniGwürz 

The first two were created due to a bet between Valentin & Peter Stettler: The SchtiekHuusPfäffer mixture was invented due to his passion for his own steakhouse. A Bazen from every spreader sold should go into a “Kässeli” so that he can open a steakhouse after his retirement. However, since there was no competition, I asked for a mixture for pizza & pasta dishes, something with which you can season any frozen pizza, Italian tomato sauces but also salads and vegetables with the delicate “Italian” taste.

Since then there has been a neck-and-neck race between these 2 mixtures and we see who wins every year. Sometimes it's Pizza&Pasta and sometimes it's SchtiekHuusPfäffer.
Either way: both belong to ChuchiChäschtli because you can use them almost every day.