• Bäckerei - Konditorei Hug

    GL
    deleted
    Register number: CH-160.1.003.660-4
    Sector: Trading in food products

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    Management

    No managers have been registered.

    Source: SOGC

    Commercial register information

    Source: SOGC

    Sector

    Trading in food products

    Purpose (Original language)

    Betrieb einer Bäckerei und Konditorei.

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    Other company names

    Source: SOGC

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    Newest SOGC notifications: Bäckerei - Konditorei Hug

    The latest updates from the Swiss Official Gazette of Commerce (SOGC) are available in the original language of the source commercial register office only. View all notifications

    SOGC 181/2005 - 19.09.2005
    Categories: Deletion

    Publication number: 3022422, Commercial Registry Office Glarus, (160)

    Bäckerei - Konditorei Hug, in Niederurnen, CH-160.1.003.660-4, Betrieb einer Bäckerei und Konditorei, Einzelfirma (SHAB Nr. 112 vom 14.06.2004, S. 9, Publ. 2307464). Mit Verfügung des Kantonsgerichtspräsidenten vom 30.08.2005 ist das Konkursverfahren geschlossen worden. Die Firma wird von Amtes wegen gelöscht.

    SOGC 112/2004 - 14.06.2004
    Categories: Bankruptcy

    Publication number: 2307464, Commercial Registry Office Glarus, (160)

    Bäckerei - Konditorei Hug, in Niederurnen, Betrieb einer Bäckerei und Konditorei, Einzelfirma (SHAB Nr. 158 vom 17.08.1999, S. 5617). Über den Inhaber dieser Einzelfirma ist mit Verfügung des Kantonsgerichtspräsidenten vom 13.05.2004 der Konkurs eröffnet worden (infolge Insolvenzerklärung).

    SOGC 158/1999 - 17.08.1999
    Categories: Company foundation, Change in management

    Commercial Registry Office Glarus, (160)

    Bäckerei - Konditorei Hug, in N i e d e r u r n e n, Schulstrasse 1a, 8867 Niederurnen, Einzelfirma (Neueintragung).

    Zweck:
    Betrieb einer Bäckerei und Konditorei.

    Eingetragene Personen:
    Hug, Beat, von Malters, in Niederurnen, Inhaber, mit Einzelunterschrift;
    Hug-Wagner, Jacqueline, von Brunnadern und Malters, in Niederurnen, mit Einzelunterschrift.

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