The Gerbeaud confectionery was established 150 years ago in 1858 by Henrik Kugler, and by the turn of the century, Kugler’s successor, Emil Gerbeaud, had made it world-famous. Throughout this anniversary year, Gerbeaud will be putting on numerous special celebratory programs to bring the best of its long past to curious visitors.
From the middle of February to the middle of March they will offer period pastries, cakes and beverages in the Nostalgia Salon. All the details will take you back to the early days of the establishment, from classic confections served on Herend china to Gerbeaud ladies in period costume to music of the era.
On the last Sunday in May, they will await children with 150 forint ice cream cones, balloons and special surprises. Then in July and August, an exhibition of Gerbeaud relics will be on view in the Small (Kis) Salon, for a glimpse into the past. The Jubilee Museum will demonstrate how cakes and pastries were made in Gerbeaud’s early years, as well as the silverware Hungary’s beloved Sissy used to enjoy her Kugler.
Throughout the summer months, music will grace the terrace of the establishment. Chamber concerts have been organized as a part of the celebrations, and will coincide with the 150th birthday of Puccini. To close out the summer, a birthday street party will take place on Vörösmarty Square, with all the most famous Gerbeaud creations of the last century and a half.
In addition to the celebrations taking place throughout the year, master chefs will hold confectionery courses on location, open to all interested sweet tooths. In these courses you can learn about the Gerbeaud specialties and how they are made. For those who want to take home the history and beauty surrounding this celebrated establishment, the Gerbeaud book will be published this year as well. The book will share the history of Gerbeaud as well as classic and new recipes.
True to its founders, the 150-year-old Gerbeaud supports talented Hungarian student chefs and confectioners. This year, they will contribute 150 forints from every sale of Gerbeaud Torte to aspiring chefs.
