George Lang called Hungary “the land of ten million pastry lovers.” Given the entire population is just shy of that he may have been overstating it—but not by much. Budapest is stuffed with bakeries and drop-dead gorgeous coffeeshops serving up all sorts of confections, cakes, cookies and strudels. You can’t walk down a block without stumbling over a sweet. One of my favorites is Beigli (pronounced bay-glee), Hungary’s take on a sweet cinnamon nut roll. The cake is made by rolling a thin layer of sweet yeasted dough around a filling of ground walnuts and cinnamon. Similar desserts are served across central Europe, known by all manner of opaque names like orechovnik in Slovakia, makowiec in Poland and orehnjaca in Croatia. Beigli has been a Christmas staple since the 1800s and we sold many last holiday. During that time enough of us fell in love with it that we pleaded with the bakers at Zingerman’s Bakehouse to keep making them for Mother’s Day. Being good daughters and sons—not to mention beigli lovers—they obliged. Each beigli comes in a muslin bag with Hungarian art drawn by our own Ian Nagy and is gift boxed in our cartoon gift box—also drawn by Ian. G-BEI 1 lb, gift boxed, serves 8 moms $35 SHIPS FOR FLAT RATE
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