All that studying has borne fruit

This article is available for reading in Trade magazin 2025/8-9.

How did you become a pastry chef?

I started to learn about the world of ice cream at the age of 24. At the time I was working for an Italian family in Germany and it was them who taught me the basics. When I came home I started my own business in 1996 and even now – at the age of 56 – I attend training courses in Italy almost every year.

„Since the competition, many new guests enter our ice cream parlour”

What does this double success mean to you and those around you?

My family and colleagues are very proud of these awards, and the pastry chefs in Füred also congratulated me sincerely. We have a good relationship and help each other if necessary.

Has your turnover increased since the win?

Since the competition we have had lots of new customers, who came to us on the recommendation of our regular guests and because of the competition result.

Where do you draw your inspiration from?

Every day I search for and explore new possibilities and flavour combinations. It is needless to say that I also use the internet and social media, as well as domestic and foreign websites – these open up the world to me.

How much are you willing to pay for a scoop of ice cream?

In the current economic situation, I think our prices are still acceptable to our customers. Our winning ice creams aren’t more expensive either.

Where do you see yourself and the Bagaméri brand in three years’ time?

I have toyed with the idea of expansion, but we can only move forward in small steps. I’m not saying that we won’t end up with a chain of ice cream parlours, but we mustn’t rush the process.