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It’s rare for someone to take the plunge into a business venture, even though every new beginning, in a way, involves a leap of faith of this sort. Let’s go right back to the time when I first became seriously interested in gastronomy.
My parents are in the hospitality business; my father is a chef at the Zöld Hetes in Dömös (although it’s currently run by someone else), so you could say the environment was a given. Perhaps precisely for this reason – as is often the case in families in the hospitality industry – they were wary of me choosing this career path, as they were well aware not only of the profession’s rewards but also of its challenges. I went to university in Veszprém, but whilst I was writing my dissertation, I’d already submitted my application to the pastry course at the Gundel School. I’d always been interested in confectionery, particularly those aspects of it linked to the creative arts. I felt I’d found my calling. I started making marzipan figures and moulded cakes, and I absolutely fell in love with it. I had a feeling – having already finished my university years – that I was lagging far behind, so I enrolled in every available course that was in any way related to confectionery and accessible to me.
I quickly fell in love with the artistic category; the „süticsodák” category seemed tailor-made for me at the competitions, so I didn’t wait long, and by the time I’d gained a bit of confidence, I found myself among the entrants. Caramel creations, wire sugar flowers, modelling.
What was the moment when you felt, „Yes, this has really turned out well”?
There was no such point, and there still isn’t to this day (laughs). I’m driven by a constant sense of dissatisfaction – that things could be so much better than this, that there’s still room for improvement; it takes experience, learning, energy and time. I don’t think you can ever be completely satisfied with yourself in any of these areas, because then the whole thing would be ruined. Of course, I can tell when something turns out really well, and I can’t just let it pass me by without
nor any praise.
And this is coming from a pastry chef who has won several gold medals…
Yes, it’s a big deal when you receive a major professional accolade. In Tata, at the Farsang Cup, I was crowned the overall champion three years running, but in 2018, a colleague and I also won the SIRHA Budapest Dessert Competition as a team, where we created a dessert, a cake and a huge caramel creation. We worked incredibly hard and it paid off.
I also competed in the individual event at the World Championships in Luxembourg. I brought home a silver medal from there.
What I am perhaps most proud of is the 2020 Pastry Olympics in Stuttgart, where I took part in the competition as a member of the Hungarian National Gastronomic Team, and we won two bronze medals.
Personally, it was the artistic aspect that really appealed to me. There’s complete creative freedom here. The raw materials are, of course, set – I mean, you can only work with edible ingredients – but apart from that, the only restriction is the size, so I can make whatever I like. There’s time to prepare for this, and you can really take your time over it. That’s probably why it’s my favourite.
Finally, after holding a number of exciting jobs, gaining a wealth of experience and spending many years working in leading restaurants, you opened your own patisserie in Visegrád, on Duna Street.
I’d hoped to open by Christmas 2025, but there was so much work to do before the opening that I’d slightly overestimated what was needed. I was a bit worried about what would happen and how it would go, but ever since we opened in February, it’s become increasingly clear that people are starting to discover the place. Some have been coming back every week since the very first days, and I’ve been receiving such heart-warming messages and lovely feedback, all of which consistently encourage me to carry on and confirm that it really was worth embarking on this adventure.
Because word gets round quickly about anything that’s good.
Social media is also a great help to me, because although it feels a bit strange for me to promote myself, I’m doing my very best to get past that, as that’s how people get to know me. Perhaps even those in Visegrád who’ve thought of me as „Emese the confectioner” for years are now taking a closer look. A photo here and there, a post now and then, very effectively gives an idea of what I’m up to at the moment, and of course, without even trying, it also sparks serious interest among those who enjoy buying artisanal treats made in my workshop.
Lark Confectionery. Could you help us a little with the origin of the name?.
On my mother’s side, I myself am a descendant of the old Lark family of Visegrád, though today there is no one left among my immediate relatives who bears this beautiful surname. I wanted to pay my respects to their memory, which is why I chose the name Lark Cukrászműhely. The fact that it means ‘lark’ in English is just the icing on the cake, and a little help in choosing the logo. It’s a lovely coincidence, somehow.
I didn’t want to choose a clichéd name, nor did I want to name the workshop after myself, because, as I mentioned, I don’t really like being in the spotlight, even in this way. I feel most at home in the kitchen, where I can create to my heart’s content. This is partly why I’ve decided that, as long as I’m on my own, I definitely won’t be expanding the patisserie to include a dining area. It’s a completely different ball game. It may well happen in time, but even then I’d still like to stay in the background.
How can I get in touch with you? What should someone do who can hardly contain their excitement and is itching to order everything straight away – especially as they’ve got some ideas but aren’t sure how feasible they are?
Well, she’ll be my most satisfied customer, because I have a list on my Facebook page that she can browse through to her heart’s content; I’m also always delighted to hear ideas and suggestions, as I love working on truly unique designs. And if you’ve got a wedding, an event or a big family gathering coming up, I’d be delighted to help with everything from savoury and sweet biscuits to cakes. All this does take a little time; ideally, as much information as is essential for me to get started; and a little patience on the part of my dear client. But I think that covers everything.
The easiest way to get in touch is via the Lark Cukrászműhely Facebook page; I check my messages regularly, but I’ve also listed my other contact details, so there aren’t many obstacles for keen customers – and I do my best to sort out any that do arise. I’m here on Duna Street, eagerly awaiting your orders, and I’m confident that I’ll be able to bring even the most complex ideas to life exactly as you’d imagined them.
Lark Confectionery
Emese Kőrösi-Fehér
2025. Visegrád, 10 Duna Street.
06205788071
