Chocolats Rohr SA, Geneva

Maison Rohr’s story begins on March 1, 1936, with a young man named Hans Rohr, who decided that owning a pastry shop sounded like a better life choice than working for someone else. So, he bought a modest little place in Carouge and started serving tea and cakes.

But here’s where things get interesting: at the end of each day, instead of quietly recycling yesterday’s pastries with a fresh smile, Hans packed them up and sent them off to hospitals, asylums, and the Salvation Army. His logic was refreshingly simple—better to feed people than the trash bin. A business model powered by conscience… and very fresh éclairs.

Success followed, as it tends to do when your pastries don’t come with a side of guilt. By 1950, Hans had opened a new shop in Geneva’s Molard Square and began experimenting with chocolate. Two years later, he made a bold decision: less cupcake, more cocoa. Chocolate, after all, was not only more profitable—it had drama, depth, and just a hint of obsession. Slowly but surely, the pastry chef stepped aside, and the chocolatier took centre stage.

In 1968, the baton passed to his son, Henri Rohr, who leaned into darker, more intense flavours. And then came his most famous creation: the “Geneva dustbins.” Not exactly a name that screams luxury, but apparently, irony sells—because they were a hit. Alongside them came Champagne marc truffles, pralines, Florins, and other indulgences that sounded far more elegant on a menu.

Today, the third generation—Roger Rohr and Nicole Rohr—keeps the family tradition alive, guided by a simple motto: make it beautiful, make it good, and make it chocolate. They’ve added artisanal ice cream to the mix, because why stop at one form of happiness? Now producing around 50 tonnes of handmade chocolate each year, Maison Rohr remains a proud member of the Trade and Quality association.

So, if you find yourself here, do the sensible thing: try the “Geneva dustbins.” It’s probably the only time in your life you’ll be encouraged to eat something called a dustbin—and enjoy every bite of it...