PRIVATE LABEL · GALFFIS
Created for youChocolate and coffee made for your brand. From the product to the complete packaging, we turn your idea into a collection with its own identity.
Request a quote ↗Explore the possibilities ↓
brands produced for other companies through private label manufacturing.
TWO PRODUCTS. ONE IDENTITY: YOURS.
The white packaging is a starting point. Colours, logo, artwork and finishes will express your entire brand.
We retain the distinctive GALFFIS carton shape and the window that reveals the fruit. The complete packaging can carry your company’s identity.
Matte · Glossy · Soft touch
Hot foil: matte gold, glossy gold or silver.
Illustrative concept. Final shape and artwork are confirmed before production.
From botanical GALFFIS packaging to a white carton ready for your colours and logo. Together, we create a presentation that belongs to your brand.
Coffee selection, quantity and manufacturing terms are agreed in an individual quote.
Discuss my coffee project ↗See the original coffee ↗A SIMPLER OPTION, TOO
You can also start with a personalised label on the original packaging. These illustrations show how your company identity is applied.
FROM IDEA TO PRODUCT IN THREE STEPS
I’m Gálfi Dezső, the founder of GALFFIS. I’ve been making chocolate in Odorheiu Secuiesc since 2012. I’d like to tell you how a personal idea grew into a family chocolate workshop — through early doubts, memorable encounters and projects I’m still proud of today.
Our chocolate begins with the cocoa bean. That is what bean-to-bar means: we process the beans in our own workshop and follow them all the way to the finished bar.
GALFFIS is a family business. We put our name to our work, so every product is personal to me.
The brand grew from our family name, GALFFI. I added an S, inspired by the English possessive form — and GALFFIS was born. I wanted a simple name that stood for us and what we were building.
To me, a brand is about honesty. I do my utmost to work with integrity. That is why having a name of my own mattered so much: it connects everything I create and personally put my name to.
I was not looking for a borrowed name or a familiar, catchy story. I wanted a name of our own, one that would gain its meaning through the work we do every day. My aim was individuality, and for GALFFIS to stand for our work.
I cannot be everyone’s chocolate maker. But I want those who choose us to know who stands behind the name, and how much care goes into what we make for them.
We put our name to what we make.
For the same reason, I kept the uppercase Forum logo simple: one word that could serve as both a name and a symbol.
At first I also planned a blog about chocolate making. Then production took over, and the story continued mostly through what I made in the workshop.
Between 2009 and 2012, I learned the craft in several European countries. I learned most in Switzerland, at Sprüngli. That was where I decided to bring the knowledge of making chocolate from cocoa beans back home.
Curious about my own favourites in the world of chocolate? There are several brands whose work I particularly admire.
Of course, this is far from a complete list. The great Swiss brands are especially close to my heart — perhaps because of those personal memories. I enjoy following my own path while appreciating the work of others with genuine respect.
When I grow up, I want to be like them!
My first bar cost three euros. Alongside familiar homemade chocolate costing roughly twenty cents, that price was hard for many people to understand — and, honestly, I had my doubts too.
When it was ready, I stood in front of the mirror and told myself:
“You are completely mad. You have lost your mind!”
But I went ahead. With enthusiasm, a little self-mockery and a great deal to learn.
Perhaps this was my very first product photograph. I was so new to it all that I propped the chocolate against my bedside lamp and photographed it there.
Over time, more people discovered our chocolate. Gradually, our customers’ trust joined those early doubts.
It still makes me happy when something we make becomes a gift, a shared moment or simply a delicious bite.
Gálfi Dezső, founder
In the early years, you could find me at craft fairs. At the same time, I made chocolate for other brands — known as private label production.
That brought opportunities to work for DEMMER, the Ritz-Carlton hotel group and Bentley, among others. Every commission brought a new challenge and something to learn.
These recordings preserve the early years of our story. I enjoy looking back at where I started and how I spoke about my work then.
In 2016, the business took on its present organisational form. The work had begun in 2012, though, and Odorheiu Secuiesc has remained our home.
In 2017, a new chapter began: we opened our first chocolate shop. After our years at craft fairs, our chocolates also found a home in a shop of our own. These archive photographs preserve the atmosphere of that first shop, its counter and our packaging from those days.
Another recording from that period — as I remember it, made around 2017.
In 2017, I travelled to Uganda hoping to buy a cocoa farm. I wanted to get to know the world our raw material comes from.
I still dream of following cocoa and coffee through their entire journey, from planting to the finished product.
I returned to the plan in 2020, but the Covid pandemic stopped it. I have not acquired my own plantation; it remains a cherished ambition.
“The plan is still ahead of me. And I believe I will make it happen. Perhaps now. Perhaps this time.”
The trip also taught me a great deal about people. I saw resourcefulness and everyday solutions I would never have thought of myself.
I do not want to romanticise difficult living conditions. But I believe it matters to recognise people’s knowledge and potential. That openness is something I brought home.
“We are not alone in this universe.” To me, this is about paying attention to one another: we have things to learn from each other.
On Children’s Day in 2019, we opened our chocolate and speciality coffee shop at 61 Sâmbătești Street in Odorheiu Secuiesc.
These photographs show the building work and fitting out. I enjoy looking back at how an empty space became a meeting place for our guests.
At first, I thought that if the shop failed, the space could become an office. I was very wrong — fortunately.
So many people came that the street sometimes became congested. Baristas and people from other cafés visited too, curious about what we were doing.
Tour groups arrived, sometimes by coach. Among all the orders, these encounters reminded me how good it feels to share a love of chocolate.
The success of the coffee surprised me. I loved that world, but knew that chocolate made from cocoa beans would remain at the heart of my work.
Even as I enjoyed the opening, I was already asking myself the next question:
What will I be doing in two years?
The answer brought me back to the workshop. Processing cocoa beans, roasting coffee and creating new products were what drew me most.
Alongside the café’s success, I had to make room for the reason I had started: making things.
First and foremost, I am a maker. Working with green coffee and raw cocoa beans is my world — it always has been.
Later, we opened a franchise shop in Budapest. A new city, a new opportunity — and plenty of preparation.
I looked at many premises before choosing 3 Batthyány Square. For one shop near Váci Street, I spent days counting passers-by in the winter cold. I even caught a cold myself.
Eventually, I learned that renovation of the neighbouring building would make access difficult for a long time. I chose somewhere else. That was when I really felt the value of doing the groundwork.
I build the brand in the same way: asking questions, trying things and looking closely. You cannot always see it in the finished product, but it informs every decision.
When you hold a GALFFIS product, remember how much work went into bringing it from an idea into the world.
I first came across the Austrian tea brand DEMMER in Vienna, around 2007. An acquaintance gave me a small box of Earl Grey. The scent of bergamot enchanted me, and I have loved the meeting of tea and chocolate ever since.
This is how I imagined the chocolates for the DEMMER tea house back then. We made them for years, and I loved working on them. These photographs show a few creations from that earlier project.
I made these chocolates exclusively for DEMMER, for their own range. I never sold them myself.
Who would have thought that the flavours of beer could work so beautifully with chocolate? When Lénárd András asked me to create this chocolate, I saw its potential from the very first moment. I knew it would not be easy, but these are exactly the challenges I enjoy.
The crunch of barley malt and the sweetness of the caramel malt used by Csíki Sör provided the inspiration. The breakthrough came from heat-treating milk powder: the resulting caramel notes brought the worlds of malt and chocolate together for me. Throughout the years I made this chocolate, I guarded that technique as a treasured secret.
We made more than 80,000 bars. It became one of my highest-selling chocolates by volume — and a real success story for me.
I created this chocolate as a souvenir for visitors. I wanted people to take home not only its flavour, but also a little of the atmosphere of the place.
To me, it is a lovely example of how nature, a region’s attractions and our culture can come together on a package. The landscape within the bear’s silhouette and the understated use of national colours tell the story of where the chocolate comes from.
We still make Hello Sovata chocolate today. It is a pleasure to know that the memory of a journey can be taken home in this form, too.
Salvator chocolate was one of my great favourites. We made just one batch, sometime around 2014. I soaked the cocoa beans in the herbal extract of Salvator liqueur, creating a chocolate whose flavour felt extraordinary to me.
In the end, I made two different dark chocolates. The customer was surprised: they had expected one white and one milk chocolate. But I could not imagine the milky flavour alongside those bittersweet herbal notes. I chose dark chocolates with 75% and 64% cocoa instead.
I count them among the outstanding chocolate creations of my career. I am very proud of them.
I had a plan: to reinterpret the cakes and pastries we love as chocolate. That is how Dobos chocolate was born, inspired by the famous Dobos cake.
I approached it with my usual attention to detail: trademark registration was among the first steps. But the project also brought a difficult business experience. As I remember it, executives from a large chocolate manufacturer visited me, and about six months later they launched their own Dobos chocolate. I found that deeply disappointing. In the end, I stepped back and put the project aside.
Life teaches us. At the time, I felt how difficult it can be for a small maker to stand by an idea in a world of larger businesses. But I have never let go of the idea itself.
I still think about how Esterházy, Dobos, isler and other favourite cakes and pastries could take the form of chocolate. Perhaps one day you will find them in our range. For now, it remains a plan I continue to cherish.
The future is open; the past is behind me.
After the chocolates we created for Ritz-Carlton, more and more hotels chose our chocolates as small welcome gifts in their guest rooms. A thoughtful touch that makes the moment of arrival feel more personal.
Since then, we have grown to produce a variety of chocolate products for several hundred hotels. These photographs show a few of our creations for hotels.
Are you a hotel manager looking for something special for your guests? I would be delighted to tell you more in person about the possibilities and how chocolate can become part of your hospitality.
This chocolate is one of my proudest creations. It was inspired by the Archbishop’s years at the Vatican: he wanted to rediscover a flavour he had known during his service there, at a small Italian chocolate workshop nearby.
Recreating a memory through flavour was a very special challenge. After countless tests and tastings, he finally gave his approval: he told us we had found the taste he last remembered from his Vatican years.
We created a silky milk chocolate with a high cocoa content, sprinkled with Dominican cocoa beans. The gently roasted flavour and crunch of the beans became its defining features. Two versions eventually emerged, and we still make both today: a dark, high-cocoa milk chocolate and a dark chocolate with a gentler flavour.
I could talk about it for hours. For now, let me simply say that, to me, this chocolate tells the story of rediscovering a remembered taste.
One of my most meaningful projects is connected with Pope Francis. The Holy Father visited Șumuleu Ciuc on 1 June 2019. It was a great honour for me to create this limited-edition chocolate collection in his honour.
There were three distinct creations: a praline selection, an artisan chocolate and a more understated yet, to me, especially precious single-origin chocolate from Ecuador — made with cocoa from one country of origin.
With the Ecuadorian chocolate, I also wanted to honour the Church’s connections with chocolate’s European history. Chocolate originated in Indigenous American cultures; friars also played a part in introducing it to Europe. One early documented example is the 1544 visit to the Spanish court, when Maya nobles accompanied by Dominican friars presented a chocolate drink.
For me, this was a meeting of faith, history and the joy of creating. These three chocolates were my own way of marking the Holy Father’s arrival. (All right, I admit it: there were exactly three separate editions because of the Holy Trinity.)
Once upon a time, it suddenly seemed everyone was talking about civet coffee. Of course I had to create my own response — in the language of chocolate! That is how our CIVET coffee chocolate was born.
Over time, the excitement around it quietened down for us. It also reminds me of the buzz around Dubai chocolate: trends come and go, inspiring new ideas along the way. CIVET became one memorable chapter in our story.
Earlier packaging for GALFFIS CIVET coffee chocolate.
A bespoke commission begins with understanding what the customer wants. We then prepare a visual proposal, and production starts once we have discussed and agreed it together.
Over the years, we have made chocolate for more than 1,400 businesses. Many commissions are confidential; here are a few I can share.
One of the great projects of my life: chocolate for the World Aquatics Championships.
This was roughly how our brand looked until around 2021. To me, that bold red represented ambition and momentum. I wanted the packaging itself to say: “Make way! This chocolate is something different!”
I felt we could not simply blend into the familiar world of chocolate. Purple was not my path. :) I wanted a character of our own, something you would notice from a distance — so I chose this assertive red.
I asked TildArt, the successful fashion designer, for the photograph of the female model. She provided the image for us to use, and it became part of our visual identity at the time.
I have always shaped our visual identity with the same care as the product itself. These photographs capture moments from that work.
I bring the same care to customers building their own chocolate, coffee or tea brand. To me, flavour, the product’s appearance, packaging and visual identity belong together. These are the projects I enjoy most.
Trust also means being clear about what we do. Making chocolate from cocoa beans and working with already-made chocolate are two different crafts.
Both can produce excellent results; I respect the skill of pastry chefs and praline makers. What matters is that customers understand what they are buying and what the maker contributes.
Please ask us about our ingredients and how we work. I’m always happy to tell you.
I took this product photograph to inspire businesses thinking about their own chocolate range.
The mixed lettering was an invitation to play: how would you arrange the packaging and make it your own?
Disorder, or organised disorder? I’ll leave that to you. The space for your idea is there.
Background photograph: Dávid Botond
I imagined AVIATOR as an everyday coffee: good quality, freshly roasted and affordable, available on shop shelves.
That meant rethinking our roasting capacity and costs. A lot of work behind the scenes went into turning the idea into a product.
With Merchuntea, I wanted to create a quieter moment: time for flavour and discovery.
The brand’s fictional character is a curious Arab merchant woman with Amazonian inspiration. In her story, tea connects cultures, people and encounters.
Through these female characters, I also wanted to reflect women’s natural, equal place in everyday life in the Székely region.
Four product lines, four paths to discovery: Premium Plus Line · Exotic Line · Natural Line · Luxury Line.
Then something happened that I had not expected: people began to associate the GALFFIS name more and more closely with gift-giving.
Originally, I imagined that people would visit us to treat themselves: to a good coffee, some chocolate and a little time to share my love of both. But our guests wanted to pass that pleasure on to others, too.
And really — we cannot keep every joy to ourselves! That is how GALFFIS became a gift. To me, it is one of the loveliest, unplanned turns in our story.
I created these chocolates as thank-you gifts for the guests at a wedding. That is how Love Airways came to life. Since then, we have received many requests for similar personalised chocolate gifts.
Love is in the air!
Making corporate gift sets taught us that a gift is about more than the product. Storage, packaging and organisation are substantial jobs too.
So I want to help our customers carry less of that burden. A gift should bring pleasure to the person giving it as well.
Gift-giving should be a pleasure — with as few headaches as possible.
Our festive preparations also included szaloncukor, the wrapped sweets traditionally associated with Christmas. These photographs preserve a memory: rows of finished pieces, some already in their silver wrapping. This, too, is part of the GALFFIS story.
I once had a plan: I wanted all our product packaging to be made entirely from recycled materials. With that ambition in mind, we developed a packaging redesign for the whole range.
Customer feedback showed me that, at the time, this approach appealed to a smaller audience. I felt it had a place as an option within our range, but could not be the sole foundation of GALFFIS. Finding packaging solutions that create less waste nevertheless remained important to me.
That ambition lives on today in our zero-waste approach, with products available in your own container or a returnable one. Our customers have warmly welcomed these options. Here, our aim is to reduce single-use packaging and the waste it creates.
Bring a small container with you! If you do not have one, I will provide one — just bring it back so we can use it again.
What a beautiful thought! Every year, our manufactory welcomes visitors from the surrounding area and from Hungary. These encounters are part of the GALFFIS story, too: a love of chocolate brings us together.
You’re always welcome here, everyone!
Curious about where our chocolate is made? Take a look at our workshop visit page and get in touch before coming. We look forward to welcoming you to Odorheiu Secuiesc.
Get in touch: 0040741652167 · Monday–Friday, 8 am–2 pm
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Choose a viewpoint:
Drag with your mouse or finger to look around. Use + and − to zoom, or the corner button for full screen.
Choose a viewpoint:
Drag with your mouse or finger to look around. Use + and − to zoom, or the corner button for full screen.
Choose a viewpoint:
Drag with your mouse or finger to look around. Use + and − to zoom, or the corner button for full screen.
This may have been the most significant creation of my career so far. It was made at the prime minister’s request; I prefer to keep the other details private. For me, the honour lay in the trust placed in me and the opportunity to create.
I feel that responsibility with every commission. Alongside the product, I want to offer care, attention to detail and discretion.
I hope my story has helped you get to know us. If you entrust us with your idea, I will give it the same care as my own brand. I want to put a product in your hands that we can both be proud of.
Thank you for sharing this journey through my story. Gálfi Dezső, founder
PERSONALISED CHOCOLATE ENQUIRY
YOUR BRANDSend a few details about the chocolate you have in mind. We will prepare a quote tailored to your project.
For coffee or a mixed collection, call us to discuss quantities and options.
