OUR STORY
In 1957, 19-year old Anna and her sister Maria made the heartbreaking decision to leave their parents and siblings to run across the Hungarian border from their quaint village in Szentpeterfa Hungary to Austria. Their friends distracted Russian soldiers guarding the border as they ran through vineyards which shielded their escape from communism.
Once they crossed the Austrian border, the sisters joined others who also fled the country. The girls traveled to Germany where they boarded a boat to set sail to America. With sponsorship from their aunt and uncle in Bethlehem, Pennsylvania, they sailed to the US for a new life, a new language, and a chance for freedom.
With them, they brought their Old World European recipes from which my mother, Anna, had passed along to me. And with that, my love for baking began.
The Hungarian Kifli (Kiffle)
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This bakery is inspired by my mother and the Hungarian Kifli. Growing up in New Jersey, each family gathering consisted of this Hungarian dessert staple. The Kifli (pronounced kee-flee) is traditionally filled with apricot preserve inside a tender buttery crust, which brings back warm memories. Apricot is my favorite flavor but if you are looking for a less-sweet pastry, the walnut filling provides a nice nutty flavor.
When I was in my twenties, I traveled to Texas and met my Aunt Sarlota for the first time. There, she introduced me to a pecan filled kifli. It was a sweeter nut than the walnut and I was soon in love with this new flavor!
I am excited to bring you my favorite collection of domestic and international pastries to your families.
