There’s almost always a queue outside the recently opened G&D Artisanal Confectionery and Bakery in Balatonkenese. The reason? Quality desserts, pastries and sourdough bread, right at the gateway to Lake Balaton.
The G&D outlet in Salgótarján has already won the Hungary’s Cake award as well as Hungary’s Best Croissant title, so they are no strangers to making great pastries. This new outlet in Balatonkenese showcases the Szó brothers’ acclaimed pastries, breads and ice cream – no wonder it's always busy.
Szó brothers Dániel and Gellért have outlets in Salgótarján, Gyöngyös and Eger. With the family owning a holiday home in the area, the idea of opening a place at Lake Balaton was obvious. Katalin Kapás, co-owner and the mother of the family, tells the story of how the boys decided to work in the industry after having a dream about ice cream – literally.
They dreamed it up then created it
Gellért went to Milan to study the art of ice-cream making, and won the first and second places at the Hungary’s Cake competition in 2015 with the recipes he sent in only days after baking his first cake.
Dániel’s croissant was named the best at the 2017 Kenyérlelke Festival. According to Katalin, the boys’ success lies in the fact they started baking on their own, with an attitude that differs from that of traditional training.
From pastries to rough bread
The Balatonkenese outlet only bakes pastries. The bakery and confectionery kitchens are in Mátraterenye and Salgótarján, and goods are delivered fresh on a daily basis.
The selection is wide, ranging from whole-grain spelt loaf to rye sourdough bread with potatoes. They also have the so-called rough bread, officially the French variety, made with seven types of flour. The breads are made with sourdough and the flour is ground in a stone mill.
You can’t order ahead for now, and sometimes there’s nothing left by the time they close. It’s safe to say they didn’t expect this level of success. And, as it's an artisanal bakery, things have a different pace.
The croissants take the genre to a whole new level. They're soft and crunchy at the same time. The pain au chocolat is also outstanding, as are the cakes. The tomato and olive breads are also highly recommended.
The excellence of the ice cream also lies in its ingredients: the high-fat milk comes from a farm of Jersey cows. The selection is wide, with classic vanilla and chocolate as well as pineapple, mango, peach, salted pistachio and salted caramel all available.
Plans might call for another Balaton outlet, although nothing is definite yet. Until then, the little shop welcomes customers – and often customers who are willing to wait.
