Personalisation to the max
Food is becoming more and more personal. Consumers view food as a way to express themselves and they really appreciate custom-made bread, patisserie and chocolate. The Taste Tomorrow survey...
After being on a raw food diet for almost a year, Réka Bárányos and her fiancé felt really healthy but they also yearned for some sweet treats again. They tried some existing recipes and then started experimenting with raw, vegan, refined sugar- and dairy-free treats and desserts. “We were so enthusiastic about them, that we decided that this should be available for everyone. So we opened The Naspolya Nassolda concept in Budapest.”
Desserts and treats without refined sugar, egg, gluten or dairy
Naspolya Nassolda opened two and a half years ago and the concept keeps growing from strength to strength. “It shows that our products are really good,” says Bárányos proudly. “We make raw vegan desserts, meaning that we do not bake or heat anything above 42 degrees. We use only natural plant based ingredients. And we prefer to make seasonal treats, using seasonal ingredients as much as we can. So you can’t buy a raspberry cake when raspberries are out of season. We make cakes and we make treats that you can take with you to work. The treats are dehydrated so they can be preserved for a long time. And everything is made without sugar, gluten or dairy. We use dehydrated buckwheat, seeds and dried fruits instead.”
Just like magic
Bárányos comes up with most of her recipes herself through a process of testing, trying and tasting. “When you know the right textures, you can make anything. I found out that using certain seeds you can prepare dairy-like mixtures and flavours. Experimenting with raw plant based ingredients is like magic! I get a lot of inspiration from Matthew Kenney, a big raw food guru in the USA. In June this year I attended a course of his in Paris for a whole month!“
Typical Naspolya Nassolda customers
This unique raw food concept is visited mostly by women. But funnily enough, almost half of the regulars are men. Some customers are on a vegan or gluten-free diet but certainly not all of them. “Lots of people have questions about healthy diets or are just curious about vegan food. We don’t try to talk people into changing their lifestyle. We just offer them healthy treats. But if they want, we can help them transition to a vegan diet by giving them advices or just sharing our experiences. The most rewarding thing for us, is the smile on people’s faces when they taste the cake!”
Never compromising on taste
The Taste Tomorrow survey showed that people are looking for health, taste and freshness. But many people are afraid that a product will lose flavour if you make it healthier. Bárányos smiles: “This is our concept: Naspolya Nassolda is a place where you can find flavour and health together in one product. The basis is different but with fresh fruit, lots of seeds and dried fruits like dates, raisons and figs, taste is never compromised here. And everything is fresh. We make everything on the day.” Bárányos thinks that other bakers can combine health and flavour too. “They can make their cakes with almond flour, for example. Almost everybody knows that the basic flours are less healthy, so if you substitute this one little ingredient with a healthy one that could be a good step. You can also change the sugaring. Use fresh and seasonal ingredients. I know it’s hard, but it’s possible!”
Budapest is full of culinary hotspots. Keep your eyes open for more inspiring stories from our trendwatchers in Budapest, like the article about the best concepts in baked goods.
Disclaimer: the selection of this concept was done on an editorial basis. There is no commercial link in relation to this article.
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