Our Story
A recipe older than the ovens
Long before it had a name for tourists, kürtőskalács was village baking: dough wound around a wooden spit and turned slowly over crackling open coals until the sugar caramelised into a crisp, golden shell.
Granny's Chimneys keeps that same unhurried method. Every cake is still hand-rolled and spun over the flame — nothing rushed, nothing pre-made — so what you get is exactly what bakers were selling in Budapest's market stalls generations ago, just handed to you a little warmer.
