Flavours that feel like home
I learned to think of cake as part of the shared table: generous, made to be passed around and always tied to a memory.
Poppy seed, walnut, apricot and sour cherry still make me feel at home. They are not a nostalgic rulebook, but a place to begin.
Baked in Adliswil
Here, those flavours meet local cream, farm eggs and fruit at its seasonal best. The result is not strictly Hungarian or Swiss. It is my kitchen, here and now.
