Sweet challenges at Lake Balaton: here are the ten best pastry shops in the region

The sweet side of Lake Balaton is just as impressive this year: the Magyar Konyha TOP 10 list includes pastry shops that set the bar not only in taste but also in creativity, quality, and guest experience. Among the featured names are Bergmann in Balatonfüred, Cafe Melba in Siófok, and La Tène in Badacsony — all combining classic desserts with artisanal flair and high-quality ingredients, alongside trendy specialties.

Top 10 Pastry Shops Around Lake Balaton in 2025:

• Arácsi Cukrászda (Balatonfüred)

• Bergmann Cukrászdák (Balatonfüred)

• Cafe Melba (Siófok)

• Desszeretlek (Balatonalmádi)

• La Tène (Badacsony)

• Mónisüti (Gyenesdiás)

• Pingvin (Balatonmáriafürdő)

• Rád is süt (Dörgicse)

• Szó ami szó (Balatonkenese)

• Villa Greta (Zamárdi)

These shops are often run as family businesses, passionately crafting ice creams, pastries, and cakes — all while facing challenges that are putting more and more pressure on honest confectioners.

Challenges Behind the Sweets: Labor Shortage and Black Market

According to Balázs Erdélyi, president of the Hungarian Confectioners’ Guild, the sector’s biggest issues include a shortage of skilled labor, rising ingredient prices, and the growing presence of the unregulated market. So-called “home bakers” — who take on entire weddings without any official licenses or inspections — cause significant harm to legitimate businesses, while posing food safety risks.

“This kind of underground model has not yet appeared in ice cream parlors, but it’s already affecting pastry shops. Legal businesses simply cannot compete with those avoiding taxes,” Erdélyi added in a recent interview.

Imported Ingredients, Local Commitment

Pastry shops around Lake Balaton typically use premium imported ingredients, whose prices have soared in recent years. Rising logistics and energy costs further burden the sector. Those seeking to modernize their equipment must make serious investments — which few can afford.

“To maintain quality, confectioners must be paid salaries close to Western European levels. That’s the only way to retain highly skilled professionals,” added the president of the Guild.

Extreme Flavors, Intense Competition

This summer, once again, wouldn’t be complete without outlandish ice cream flavors — such as pork stew or pickled cucumber — but behind the scenes, a fierce competition is taking place. New dessert shops are opening one after another in the Balaton region: some launched by young entrepreneurs with trendy concepts, others as short-term investments. Experience shows, however, that only those businesses survive long-term where humility, expertise, and consistent quality are core values.