Attila Meinhart’s career has undergone constant change in recent years. First came his relationship with Eszter, followed by the opening of a business venture between the two—a boutique in the heart of Budapest that combines ‘extreme’ Italian fashion with the chef’s patisserie and viennoiserie. Since opening in October 2023, customer response has been overwhelmingly positive.
The Hungarian pastry chef has spent years developing a special formula for his laminated doughs, using sourdough to achieve a deeper flavor and better shelf life.
“The recipe of the Hybrid laminated dough is probably the one I am most proud of in my career”
“The recipe of the Hybrid laminated dough is probably the one I am most proud of in my career”
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