It all started with the founders Jean-Claude and Marianne Richard as well as Gian Furrer and Paul Gisler, who were pioneers in the 1970s and experimented with yoga, macrobiotics, their own tofu and kombucha. Topics that they came into contact with on their travels to India and Asia and wanted to adapt for themselves. Back then we had the same goals in mind as we do today: health, ecology and inner peace. And even then they discovered the power of essential oils. Their great potential for health and well-being and the opportunity to help people improve their quality of life led to the founding of farfalla in 1982.
Plants have an effect on health, well-being and beauty. Their essential oils are effective in a highly concentrated form.
The vision of a better world lives on today in the second generation. Malvin Richard internalized his parents’ ideals and fascination for herbal medicine from early childhood. Growing up in a hippie commune and going on scent trips instead of beach vacations shaped his enthusiasm for the power of plants right from the start. The journey to the sources of essential oils has taken both farfalla generations around the globe and to people who have shown them how different the paths to greater well-being can be.
The essence of the company philosophy and the basis of all business activities is ecological, humane and consistent action out of respect for the dignity of people, animals and nature.
The farfalla recipe for sustainable quality of life and well-being, based on over 40 years of expertise and supported by numerous studies, is a healthy balance between strong health, good sleep, a good body feeling, mental strength, good fitness and healthy nutrition. The farfalla goal? To strengthen this balance holistically and sustainably with the power of the aromatic plant and thus increase the quality of life.
Marianne Richard’s mother and grandmother taught her a lot about the use of medicinal plants. She began experimenting with a May rose. Her husband Jean-Claude was so enthusiastic about the results that he also started working on cosmetic formulations. The result was the first farfalla rose cream.
Over 40 years, we have built up a wealth of knowledge to help many people find a good balance between good sleep, physical health, mental strength, healthy nutrition and strong fitness with our organic cosmetics, application rituals and natural fragrances.
Controlled cultivation of aromatic plants for the highest quality
Farfalla sources its aromatic plants from its own farms in Madagascar (organic fair trade project) and from trusted organic cultivation partners in over 40 countries worldwide. Since 2020, farfalla has been growing fragrant plants in the Zurich Oberland in cooperation with the Wagerenhof Foundation near Uster, an institution for people with disabilities, in order to distill from local fields in the future. A year later, the first local oils were distilled. The project will continue to be expanded.
The highest possible proportion of organic raw materials (Demeter, KbA) is used for the 100 percent natural and cruelty-free products. farfalla has been CO2 neutral since 2021. To this end, a water supply with solar pumps was set up in Madagascar, which saves the CO2 emissions caused by boiling.
Good to know
The farfalla Academy offers (short) courses, focus seminars on the topic of aroma, as well as courses and modules for specialist staff with diploma and certificate courses.
An overview of all seminars can be found here >>>
Since 2019, farfalla has been supporting international midwifery projects with every product purchased. For example, the training of midwives in Ethiopia, among others, which is intended to reduce maternal mortality in the poorest countries in the world.
Since October 2023, you can also immerse yourself in the farfalla aroma and fragrance cosmos outside of Switzerland, try everything out live in the store and attend workshops. In the Munich pop-up store at Viktualienmarkt 7.
Save the Date: farfalla will celebrate the official opening in Munich on November 10th and 11th, 23.
