Enough of bland:
About us.
Gipfelhirsch blends, ferments and tinkers in Dübendorf on spices, hot sauces and syrups that actually taste of something. Small, fast and massively obsessed with flavour – and with you knowing exactly what's in your jar.
So it started.
In 2021 Matthias (Motzi) was fed up with bland food. The spice shelf at the shop: always the same, and no way of knowing how good or how hot anything was. So he went looking for something better – and the first spice blends were born.
Since nearly all of the team are chili-heads, early 2022 kicked off with everything spicy. Andreas, Motzi's brother, pitched fermented hot sauces – lacto-fermentation the two learned from their grandma.
What drives us.
Collaboration and lean manufacturing: get a lot done with little space, as efficiently as possible. That's how we punch way above our weight.
Matthias is a manufacturing engineer and automates whatever can be automated. Our digital backbone – from incoming goods to fulfilment – was key to growing. And with the Transparency Project you can see what's in every batch.
What's next.
In 2025 we founded the Zürich Food Collective. In 2026 we moved into the shared production space – more room, more neighbours, more ideas.
And because our digital backbone works so well, other producers can now use it too: Hive Engine.
The team.
The ingredients behind Gipfelhirsch.
-
Matthias (Motzi)
Founder
- 3 tbsp Oregano gangster
- 2 tsp Automation-Man
- 1 pinch Singing: It's the fennel countdown
-
Andreas
Workshops & Operations
- 2 tbsp Hobby brewer
- 1 tsp Chaos
- lots Patience (for Motzi)
-
Amanda
Processes
- 1 bucket Endurance
- 100 ml Love for salt
-
Jonas
Sourcing
LinkedIn -
Anaram
Marketing Intern
-
Deborah
Production
LinkedIn -
Oliver
Advisory Board
LinkedIn -
Helmut
Advisory Board
LinkedIn -
Johannes
Advisory Board
- 5 tbsp Entrepreneur
-
Biene Maja
The Workhorse
- 41 yrs Experience
- 1 Cassette deck
- 0 LinkedIn 😔
