If baking makes you happy, clear your calendar. On April 25, 2026, Győr kicks off a hands-on series of dessert workshops at 9000 Győr, Szent István Road (Szent István út) 8, inviting both kids and adults to whisk, pipe, fold, and layer their way through classic, vegan, and modern sweets. Expect cakes, traditional strudels, mono desserts, and all things sugary, taught across themed classes where you choose your style and flavor. Four image previews tease what’s to come, but the real treat is in the schedule: a tight lineup spanning Italian confections, French favorites, macarons, and seasonal strawberry showstoppers. Whether you’re after old-school techniques or glossy pâtisserie finishes, pick your date, put on an apron, and bake like you mean it.
When and Where
Everything centers on Győr, at Szent István Road (Szent István út) 8. The first workshop lands on Saturday, April 25, 2026. From there, new sessions roll out through late May. Each date focuses on a specific theme and a curated flavor set, so you can target what you want to master—be it perfectly crisp macaron shells or paper-thin strudel dough.
April 25: Italian Desserts
Start with Italy’s sweet flirtations: baci di dama—those delicate hazelnut sandwich cookies that melt the second they meet your tongue—and profiteroles, the cream-filled choux puffs swathed in chocolate. It’s a great gateway into doughs, fillings, and the art of balance between crunch and cream.
April 27: Traditional Strudel Stretching
Time to go classic. Learn to pull strudel dough until it’s whisper-thin, then roll it up with two house-favorite fillings: curd cheese with peach, and sour cherry with dark chocolate. This is technique heaven—stretching, buttering, layering—and the kind of tactile baking that stays with you for life.
April 29: French Tart Specialties
France on a plate, twice over. The tart session dives into a walnut–sour cherry tart and a vanilla tart finished with fresh fruit. Expect lessons on pâte sucrée and silky creams, plus glazing and garnishing that make your tart look as polished as it tastes.
May 5: Macaron Course
Macarons demand precision, and this class brings it. The featured flavors are caramel and strawberry—two classics that show off texture contrasts and controlled sweetness. You’ll tackle macaronage, rest times, baking curves, and fillings that set with a perfect bite.
May 12: French Classics
Hit two towering French icons: Paris–Brest, with its praline cream spinning through crisp choux rings, and crème brûlée, where the crack of a perfect caramel top is non-negotiable. Learn piping techniques, custard tempering, and how to torch to a flawless amber finish.
May 16: Doubleheader—Strudel and Macarons
Choose your adventure—or do both. The morning sticks with traditional strudel, this time with strawberry–curd cheese and poppy seed–sour cherry fillings. Later, the macaron course returns with pistachio and mango, a duo that pairs nutty depth with bright, tropical lift. If you’re chasing consistency, repeating the macaron class with new flavors is a smart play.
May 19: Strawberry Desserts
It’s peak strawberry season, and this session makes the most of it:
– Strawberry–speculoos crumble: the iconic spiced German cookie crumbled into a buttery topping over juicy berries.
– Strawberry doffins: a muffin–doughnut crossover that’s tender, fun, and dangerously moreish.
– Strawberry-and-whipped-cream roulade: a light, airy, fruit-forward roll that’s all elegance and no fuss.
May 27: Macarons, Again—New Flavors
Round out the month with another macaron day, this time leaning autumnal and nutty with pear and hazelnut. Expect adjustments for wetter fruit fillings and nut pastes, and refine your technique for smooth tops and clean feet.
Staying in Győr
If you’re traveling in, the city’s loaded with character and easy stays. Options span baroque-era boutique hotels in the old town to riverside pensions along the Mosoni-Danube, youth accommodations with chapels on each floor, and classic city hotels right on pedestrian streets. You’ll find properties that cater to solo travelers, families, and groups, with rooms outfitted with Wi‑Fi, flat-screen TVs, and in some cases, kitchenettes and laptop safes. There are budget-friendly worker hostels with multi-bed rooms, communal kitchens, laundry, guarded parking, and even a Western-style pub in the basement, plus apartments offering secure bike storage if you’re touring on two wheels.
Where to Eat and Sip
Between classes, Győr serves up an easygoing food scene. There’s a revived monastic brewing tradition at Apátúr Brewery (Apátúr Sörház), where beer, hospitality, and events link Benedictine heritage to modern taste. For hotel dining, the Arundo restaurant at Gyirmót Sport & Wellness Hotel opens daily at noon, serves a generous buffet breakfast, and runs a Sunday buffet—ideal for family gatherings or company events. Craving a pause? A tea room five minutes from the center pours more than 60 teas alongside coffees, hot chocolates, spirits, and soft drinks, streams sports on a projector with free Wi‑Fi, and can host events for up to 50 people. If nostalgia calls, Győr’s first true American-style diner goes all in on faithful flavors and a no-compromise approach to ingredients. And for a refined nightcap, a central cocktail bar on the city’s famed promenade delivers premium spirits, cocktails, and specialty coffees with a side of polish and poise.
Why Győr Works
They call it the city of encounters for a reason: four rivers meet here, as do centuries of architecture and a packed cultural calendar. The beautifully restored baroque center makes wandering a pleasure, and landmarks like the historic Danubius Hotel Rába signal just how deeply hospitality runs in these streets. Come for a class, stay for a weekend, and take home more than recipes—bring back technique, confidence, and a sugar-dusted grin.
