Last week saw some interesting Hungarian food news from two far-away points on the globe. First, according to daily Népszabadság, an outlet of the famed Gerbeaud Cukrászda will soon be opened in Tokyo. The project, which has been underway for three years, will mark the first appearance by the Gerbeaud name outside of Hungary. In addition to coffee and cakes, the Tokyo Gerbeaud will offer exhibitions about Hungary, and there are plans to open a Gerbeaud-branded chocolate shop as well. Interestingly, the local partner, a firm called “I-Cube,” is already in the Hungary food business, running a restaurant called Tokaj, a review of which you can read here. Like Tokaj, the café will feature both Japanese and Hungarian staff and, unlike the original Gerbeaud, hopefully no plastic chefs.
Meanwhile, via mycentraljersey.com I see that, not 15 miles from where I grew up in New Jersey, a cake and ice-cream shop run by a Hungarian émigré named Ági Tóth and her Hungarian-American husband (above left) is doing so well they need to expand:
Steeped in the finest, sweet-toothed traditions of the old Austro-Hungarian Empire, Toth learned her trade at the renowned culinary institute in Budapest. After opening the shop with her husband, Steve, in December of 2006, they’re now looking to add a second location as their reputation grows with their customer base.
If you go to the website of the shop, called Cranbury Delights, you’ll see why Agi and Steve are a hit. The stuff, both traditional Hungarian and otherwise, all looks great, perhaps because she apparently uses all-natural ingredients, meaning no fake whipping cream. In fact, it looks so good I’m tempted to see if they ship to Budapest…
Hah! Leave it to Jersey to break the trend of Hungarian women going out into the world and bringing their men back here. I’ll be back there in a couple of weeks, will have to drop in and say szia.
erik why was my post deleted
Because it was stupid *and* anonymous. One or the other, but please not both.