Győr is about to smell like butter, sugar, and a little bit of culinary ambition. On May 16, 2026, the city kicks off a series of hands-on pastry workshops at 9000 Győr, Szent István Road (Szent István út) 8, inviting kids and adults to roll, pipe, whisk, and glaze their way through classic Hungarian and French desserts, new-wave mono desserts, vegan bakes, and showstopping cakes. The lineup runs from mid-May through late June, with focused classes on macarons, rétes (traditional strudel), fruity summer sweets, and elegant French staples like éclairs and madeleines. Whether you’re trying to master laminated dough or chase the perfect macaron feet, there’s a session with your name on it.
Where and When
The workshops are based at 9000 Győr, Szent István Road (Szent István út) 8, with multiple dates spread over a month and a half. The first day, May 16, gets busy fast: morning rétes stretching with seasonal fillings, followed by a macaron course that leans into spring flavors. From there, strawberry season takes the lead, and June dials up the French finesse.
What You’ll Make
– May 16: Traditional rétes stretching. You’ll work the dough ultra-thin and fill it with two seasonal combos: strawberry-curd and poppy seed–morello cherry. Same day, a Macaron Course with two flavors: pistachio and mango.
– May 19: Strawberry Desserts. Three hits in one sitting: strawberry–speculoos crumble (that iconic spiced German-Belgian cookie, crumbled over jammy fruit), strawberry “doffins” (the lovechild of a doughnut and a muffin), and a featherlight strawberry-and-whipped-cream roulade. Think airy, swirled, and picnic-perfect.
– May 27: Macaron Course. This time, pear and hazelnut step into the shell-to-filling spotlight.
– June 2: Macaron Course with lavender and pear—fragrant meets juicy, done right.
– June 3: Fruity Summer Desserts. A breezy, good-looking trio built for garden tables and slow afternoons; light textures, bright fruit, and polished finishes are the brief.
– June 9: Macaron Course returns with mango and mojito—zesty lime, mint, tropical notes, all locked in glossy ganache and curds.
– June 10: French Classics—Éclair and Madeleine. Two icons, one kitchen. Expect a deep dive into choux and shell-shaped sponge, with a focus on technique and balance. The class runs in the Placc kitchen, with an emphasis on precision and top-quality ingredients to nail that patisserie-level look.
– June 15: Traditional rétes making, round two, now with sour cherry–curd and apple–walnut, a duo that’s as Sunday-table as it gets.
– June 17: Macaron Course: limoncello and milk chocolate, where citrus liqueur brightness cuts through creamy cocoa.
– June 24: Tarte Workshop (French open tart). Two headliners: caramel and lemon meringue. Shortcrust, silky fillings, and that toasted, glossy swirl—this class is a showpiece builder.
– June 27: Macaron Course with ginger–lime and pistachio, a sharp-meets-nutty finish to the series.
For Every Baker, Big or Small
These courses are designed to be inclusive: beginners can pick up fundamentals, while seasoned hobbyists can sharpen technique. The rétes classes teach the art of pulling dough paper-thin and handling traditional Hungarian fillings without tearing or sogginess. Macaron days are all about structure, stability, and timing—mixing, macaronage, resting, baking, and filling with clean edges and smooth tops. The French classics workshop demonstrates why those glossy éclairs and scalloped madeleines live rent-free in pastry lovers’ minds. And the fruit-forward sessions bring modern dessert logic—contrasting textures, simple garnishes, fresh balance—into your home kitchen.
Fuel, Stay, Explore
Győr makes a weekend out of a whisk. The baroque Old Town is walkable and packed with restaurants and cafés. If you’re turning class into a getaway, the city’s hospitality scene covers every mood. By the Mosoni-Danube, the historic Danubius Hotel Rába stands in prime position for sightseeing. In the Old Town, Barokk Hotel Promenád**** pairs elegant rooms—including a baroque suite—with a charming, listed building on Jedlik Ányos Street. Domus Peregrini Apartments offers two- and three-bed units with kitchenettes, showers, Wi-Fi, flat-screen TVs, and laptop-sized safes; some can be interconnected for groups, with a secure courtyard bike store.
Prefer a greenbelt vibe? Amstel Hattyú Panzió sits on a 53,819 ft² plot by the Mosoni-Danube, steps from the historic center—good for quick access and quiet nights—with sports options for active travelers. Budget- and group-friendly stays range from youth accommodations on the city’s edge—built in 1994, with chapels on both levels and flexible room, dining, and kitchen rentals—to practical worker and transit lodgings with 1–6-bed rooms, en-suite showers and toilets, shared kitchens (one per three rooms), free Wi-Fi, free parking, and even a Western-style pub downstairs.
Eat and Drink Around Town
Between bakes, refuel across styles. Apátúr Sörház, run under the aegis of Széchenyi University and the Saint Maurus Benedictine Priory, revives monastic brewing heritage with food, events, and house beers. Gyirmót Sport & Wellness Hotel Arundo’s restaurant serves daily à la carte options, big Sunday buffets, and generous breakfasts, and hosts family celebrations or corporate gatherings. For a calm cup, there’s a tearoom five minutes from the center, pouring 60-plus teas, specialty coffee, hot chocolates, spirits, and soft drinks, with a projector for sports and free Wi-Fi; they’ll organize private events for up to 50 people. Craving a stateside bite? Győr’s first true diner goes all-in on classic American flavors and no-compromise quality, chasing consistency with fresh ingredients and a lively, nostalgia-forward atmosphere.
How to Join
Workshops run on the listed dates at Szent István Road (Szent István út) 8. Slots tend to fill quickly—especially macarons and French classics—so book early. Whether it’s the snap of a perfect lemon meringue tart shell or the glossy line on a pistachio macaron, you’ll leave with techniques you can repeat, tweak, and proudly serve. Bring an apron, a sweet tooth, and a little patience; the rest you’ll pick up as the dough stretches, the sugar caramelizes, and Győr’s sweetest season gets underway.
