Our Story
Valkovics Tünde
Journalist and graduated pastry chef
Founder & Manager The Pastry Community
We took this joint selfie with star pastry chef Cédric Grolet in the spring of 2019 in the Meurice hotel in Paris. He gave me an hour-long interview - it's rare that Grolet speaks at all - which appeared in the columns of the Hungarian Marie Claire magazine. The pastry chef's work and his natural fruit-shaped desserts were already followed by a huge fan base, even though the shop on the side of the hotel and his own pastry shop did not even exist at this time.
5 years have passed since then, and the world has changed a lot. Certainly in the field of pastry and bakery: the profession developed on a gigantic scale, becoming one of the leading sectors of gastronomy. Grolet and his fellow chefs open their own shops one after the other. In Paris, the capital of the pastry industry, dessert and pastry workrooms are multiplying like mushrooms, and more and more desserts and pastries with new flavors and shapes are being created.
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Pastry and bakery are enjoying a heyday all over the world!
Although Grolet has repeatedly promised to come to Budapest, it has not happened so far. Instead, we have been able to organize masterclasses with 14 specialists with exceptional knowledge in the last 3 years. 14 renowned pastry chefs and bakers, several of whom have never held a course anywhere else but only in Budapest!
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The Pastry Community continues on this path and will invite the best chefs in their fields in the future. We strive to make the programs a professional and unique experience for everyone who wants to learn and/or improve their knowledge!
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We hope to see you soon!
Meet The Team
As a graphic designer, I have been working in the field of digital applied graphics and typography for a long time: I have designed art albums, publications and catalogs. Among the many beautiful tasks, the one I am probably most proud of is that I was able to participate as a typographer in the renovation of the Liszt Ferenc Academy of Music in Budapest in 2014. I designed the orientation system, using and rethinking the original, remaining inscriptions.
Over the years, my attention turned to bakery because some members of my family became gluten sensitive. I made gluten-free cakes for them. Over time, hobby bakery developed into a passion, so much so that I graduated from pastry school and obtained a pastry qualification 9 years ago in addition to my graphics profession.
Designing the taste and design of sweets is an exciting learning process for me. The meeting of the two fields of expertise offers me a new opportunity, and I would like to combine these two passions.
I graduated as a photographer in Paris in 2006, and I started working there as well: I made photo series for private clients, then for magazines, on interior design, design and travel topics. My interest quickly turned to gastronomy. I was able to work with Paris' long-standing brewing families and district bakeries, which was followed by invitations from famous confectioneries, Ladurée and Dalloyau.
My clients include French women's magazines. For Elle or Marie Claire, I primarily captured the growing presence of women in gastronomy: what it means as a woman to raise livestock, run an olive grove, bakery, and kitchen. I was able to catch a glimpse of the smiling women carrying sacks of flour on their shoulders, kneading and baking with great expertise and love while the city was still sleeping.
My relationship with bread seems to be a lasting experience, because I persistently experiment with maturing my own sourdough and baking bread that suits my taste. Now I'm learning how to bake a baguette with the texture I'm used to in Paris.