Spring is in the air! As the winter is going – slowly but surely – and nature is waking up after a long sleep, I feel ready for new adventures. I’ve set off for another culinary journey recently, collecting material for the last volume of A Taste of Slovakia series – the Spring Book.

My first travel experience was yummy, wholesome and inspirational. I went to Vierka’s bakery in Levice to take photos of a pulled Slovak strudel being made. And I got a taste of much more.

Why did I choose this particular town in the south of Slovakia when there are so many other places around the country that make wonderful strudels? Well, it is where my first memory of good, homemade strudel is rooted. At my grandparents’ house near Levice.

My grandparents used to grow walnuts and poppy seeds in their garden, as well as sour cherries, apricots, apples and pears. The home-grown fruit was often added to the walnut, poppy seed and tvaroh cheese filling in strudels. My grandma also made sweet and savoury cabbage strudels.

Vierka’s bakery website shows a large choice of strudels of the kind my grandma did. Plus they also make savoury pagatche cakes, tortes, edible cake decorations, pastries, and much more. I wanted to be there and see it with my own eyes.

Ladies in Vierka’s bakery were a happy, amiable bunch. Despite their physical or mental disabilities, they were able to create praiseworthy pieces of work. Supported by their assistants, they worked in perfect synergy, helping each other and practising skills they might otherwise be unknown to the rest of the world.

Some of Vierka’s cakes and tortes are filled and decorated on the premises. To ensure they are delivered in the best possible shape, these cakes have to be picked up at the bakery in person.

And finally, the famed strudels made by Sonya – a lady who, despite her physical disability, excells in strudel baking.