More than just a bakery

This time our magazine takes a closer look at atypical hospitality in the world of bakeries. Katalin Gyenge has been the owner and manager of Katica Bakery in Balatonkenese for 31 years. There are very few bakeries in Hungary that offer such a wide range of services like this one does: there is a classic bakery, a confectionery counter, a café and tea salon counter and 40 guests can sit down at the same time, plus there is a big terrace as well.

On a daily basis the bakery bakes 21 types of bread, more than 60 different rolls and other baked goods, and makes 38 types of cakes and desserts. Customers come throughout the day and the place has adapted to this new trend: breakfast is served until 12.00.

Szabolcs Szabadfi (or perhaps as he is better known: Szabi) was among the first to start baking classic sourdough bread 10 years ago. His bakery now employs almost 100 people, who work with the best ingredients only, using artisan methods. During the pandemic Szabi opened three new bakeries, he has a new 1,000m² production facility, and two of his vans drive around the country: one of them is selling baked goods, while the other is a pizza van. Szabi believes a traditional franchise system can’t work well in Hungary – at least not in the segment where he is active. Instead of this he is relying on his personal experiences to build his own system for starting a Szabi chain.