Magazine: Working in ideal conditions

Two ice creams made by Norbert Dobó, the co-owner of ice cream parlour Füredi Fagyizó took the 1st and 2nd place in Ice Cream of the Year. Our magazine interviewed the 35-year-old confectioner.

How did you become a confectioner?

I have a degree in economics, but I got interested in the world of confectionery already during my university years. My dad and I started making convenience ice creams in 2007.

How do you differ from the average confectioner?

I feel that if I don’t create new ice creams or don’t look for new solutions, my work becomes monotonous. I am proud to have won the gold and silver medals in Ice Cream of the Year, but probably I had a bit of luck too. Our confectionery has a good location and we have many customers, so the conditions are given for doing quality work.

What do you think about the quality level of the trade?

The average level is very much influenced by the purchasing power of consumers, which holds things back. Luckily those ambitious colleagues who want to make progress can do so.

Where do you take your inspiration from?

I read as much professional literature as I can. Sometimes it is restaurant desserts that inspire me. We also try to fall in line with the health trends: the majority of the 28-30 ice cream varieties that we make a day don’t contain gluten, all of the fruit varieties are lactose-free and I use a bit less sugar than the average.

„I’m still at the beginning of a story”

What kind of extra did the competition give you?

Sales grew a bit and our prestige increased. It is just as important that contests offer the opportunity to become better.

Do you use marketing tools?

Hardly any, because they don’t add much to the sales performance of the confectionery in the Lake Balaton region that is only open from March to October. I focus more on HR work. //