A native of Switzerland, owner Nicolas Caniglia decided when his son was born, it was important to teach him of his heritage. Creating Swieners was the perfect way for him to combine his professional experience in the restaurant industry with his Swiss roots. Swieners allows him to share his culture with his family as well as local San Diegans. He is very excited to introduce quality Swiss products to the San Diego market. Swieners got its start at Balboa Park’s December Nights. Following such a great reception at its inaugural event, Swieners has delighted foodies at local festivals such as UCSD’s Sungod and San Diego pride.
We all know I do the talking, so let me give you the 411 on how we got started.
After listening to Nico rave about the wieners* he grew up eating in Switzerland, I was stoked when he decided to put his money where his mouth was. He wanted to serve bomb ass, authentic sausages in fresh baguettes. Would I help him build the company? Fo’ sho’.
We got together with about 25 international friends and family, and asked them to be our taste testers. You should have heard some of the ideas and names we came up with. The “Magnum” Swiener, the “Yodeler”… In the end, it was the creation of adding the melted Raclette cheese from the Swiss Alps that really made our wiener, well, a Swiener.
We got our first chance to sell our Swieners at December Nights. When people walked away super satisfied with their product, claiming they had a new word “Swiener”, we knew that our instincts and hard work had paid off.
As we always say, “Once you taste our Swiener, you’ll never want another wiener!”
*wiener= Swiss word for hot dog