Ferenciek Tere 10
This trip was technically in pursuit of learning, not my newfound gluttony for all things baked and delicious. Maria, the Hungarian teacher of “nyugi nyugi” renown, charged our class with the tastiest assignment to date: walking to her favorite bakery, Jégbüfé, and trying her favorite dessert, Pozsonyi kifli. All so we can remember the proper Hungarian name for Bratislava. For the sake of correct geopolitical onomastics, my friend Mili and I wasted no time in starting our hunt for Slovakian baked goodness.
This little crescent pastry usually has two variants: Pozsonyi diós (with crushed walnut) and Pozsonyi mákos (with poppy seed). I opted for the walnut, and, well, YUM. Warm, soft, filling, savory, not too sweet, and a little reminiscent of my favorite nazooks.
After inhaling the kifli in an impressive few seconds, we looked around for a list of future targets.
Targets acquired: one of everything in the display cases on the left, please.
Offerings at Jégbüfé include cakes, pies, tarts, buns, cookies, sweet pastries, meat pastries, coffee, hot chocolate, tea, ice cream, and even fresh waffles available through a window outside.
A few more wonderful things about this place. First, it’s very inexpensive. Second, the workers are very friendly. But better yet, it’s open until 9:30 during the week and on Sundays. 9:30. On SUNDAYS. In BUDAPEST.