Hungarian ice cream has a bright future!

“I am 34 years old, but I have been part of this team for 15 years. Earlier I had been more attracted to the world of IT, and it was my wife who got me into the confectionery and ice cream making. I learned the basics from my father-in-law, but later I took a confectioner course, and I learned the secrets of ice cream making at courses in Italy. Florida Ice Cream Parlour is celebrating its 30th birthday this year, and there is knowledge and experience behind its results. For 2-3 weeks after winning Ice Cream of the Year 2023, our sales were skyrocketing, and since then there has only been a small decrease. We are closed from autumn to spring, and this is the time when we go to professional training courses and trade fairs. I have managed to develop a great relationship with an Italian ice cream company, who have been very helpful professionally. I participate in competitions almost every year, and last autumn I qualified from the first Hungarian round of the Ice Cream World Championship, so I am already in the Hungarian final. As far as the price of ice cream is concerned, I think we are already at a psychological limit: the price of a scoop is now around HUF 500-600 at Lake Balaton. People are willing to pay more, but they really want a quality product for their money”. //