The Fabian Bakery is an institution in Fonyód that has been easy to believe since the world was around, it has always stood at the market entrance. It doesn't look old because it's artificially retro, but because it has a really old family story. The FABian family's relationship with the bakery business began in 1932 when László Fábián, older, started working as a delivery boy at a bakery in Segesd. The family moved to Fonyód in 1972 and opened their own bakery and shop in Fonyód in 2002.
I mean, when we say they have the most honest flute in town, there really is some historical basis. They don't make big fries, cakes or cookies because traditional pastries are back in style, but they always do. They work for generations from knowledge that is inherited, old recipes and daily routine. The majority of their products are still largely hand-made, and they also have employees who have worked with the family for over 40 years.
The offer does not contain any reconsidered, imaginative products. They are replaced by bread, rye and pumpkin-seed bread, water buns, large milk rolls, braised cakes, curly bagels, jelly beans, cocoa-cinnamon snails, walnuts and poppy pouches, scones and many other familiar pieces. On Tuesdays, Thursdays and Saturdays, they also bake non-additive, leavened pastures, which are only available in their own shop in Fonyód.
It is not a new-wave craft bakery and it is not worth coming with its expectations. In Fábia, one of the survivors of the traditional Hungarian bakery. The kifli, the doofus, and in the cottage bag you don't have to use a magnifying glass. The flavors are familiar, the doses are decent, prices are fair. That's exactly why people like it when they're not looking for a gastronomic experiment, but they're looking for reliable breakfast.
On market day, it is a particularly natural stop since the store is located directly at the entrance to the market. But it is not only Wednesday and Saturday worth coming: on weekdays at 6: 00 a.m. local people, holiday homes and returning customers will be in line. The bakery closes in the morning, so it is true here that anyone who arrives early gets the most beautiful kiffli and the greatest selection.
Maybe the best thing about Fabian is he doesn't want to reinvent the bakery. He simply continues what the family started nearly a hundred years ago: they wake up at dawn, ignite the furnaces, bake bread, kiffiti and porridge, and then wait for those who know that reliability is quality in itself.
If you're looking for the modern leavened direction, there's Oskoas. But if you want traditional flavors, honest prices and a bakery that has been trusted by the Buddites for generations, it is difficult to reach out with the Fabian.
Fonyód bakeries - bread, kiwi and breakfast
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