Búzalelke Pékesség Bakery isn’t an ordinary bakery. Located in a village in the middle of the Balaton Uplands, the bakery’s Bea Kovács mixes flour, salt, and water carefully (and of course, she makes sourdough, without yeast) at least three times a week, and she kneads, stretches, and folds the dough she made at least three times as well. As a result, the baked goods she takes out of the oven have such a quality, that it pays off to take them to the Liliomkert Market in Káptalantóti on Sundays. Bea is an essential accessory to the small artisan bakery, just like the breads or the pocak goods (meaning belly in Hungarian) that are often baked with some kind of seeds, vegetables, fruits, or chocolate. Pastry is also a permanent guest in the house. During opening hours we can even sit down inside, so that we can eat a walnut-raisin loaf or a classic cocoa roll in the fragrant atmosphere that reminds of a grandmother’s kitchen.
