The Soul of Bread Festival

On the day of the festival, FREE BUSES will run from the Szentendre HÉV terminal to the Skanzen.

THE FREE SHUTTLE BUSES WILL DEPART FROM THE VOLÁNBUSZ TERMINAL.

The first bus departs at 8:45, and buses will run continuously thereafter, approximately every 15 minutes throughout the day.

Please note that the last bus of the day departs at 17:30.

MORE INFORMATION ABOUT GETTING TO THE SKANZEN>>

Admission to the festival is free. To keep an accurate count of visitor numbers, our staff will be recording the number of arrivals as they enter. We would appreciate your patience and cooperation!

Our staff will carry out registration upon entry, so we kindly ask for your patience and cooperation.

From 9.00 am, there are a total of four entry points to the museum grounds. On arrival, please follow the information signs, which will help you find the nearest entrance.

Thank you for your understanding, and we hope you enjoy your visit!

Bakeries

Arán Bakery • Artizán Bakery • Babushka • Bake my day • Brót by Villa Bagatelle • Búzakék Bakery • Egy Falat Kenyér • Erhardt Bakery Sopron • Jenői Bakery • Kerka Kincse Artisan Sourdough Bakery • Kovászálom Artisan Bakery • Manger Serkenyeres • Marmorstein Bakery • Nor/ma Grand • Orma Bakery • Panderas Bakery • Pipacs Bakery • Salt Bakery • Szabi the Baker / Panificio il Basilico • teca sourdough bakery • Tóth Bakery

Other organisations

Animus Books • Bakó Index Ltd • BookLab Publishing • BWT • Farini pop-up bakery • KAP Network for Rural and Regional Development Support • KovászShop • Hungarian Artisan Bread Society • Lampion Books • Lisztshop.hu • ÖMKi • Research Institute for Organic Agriculture • Szalma-Kincs-Tár • Association of Conscious Consumers • Association of Soil-Regenerating Farmers

Farmers/Mills

BIOM stone-ground organic mill • Csoroszlya Farm • First Pest Mill • Garat Mill • Maros Mill, Makó • László Trungel

Artisan food enterprises

Agora Oliva • The Chef and the Gardener • Bernard Beer Garden • Bobo Vinegret • Bruberi Coffee • Budapest Coffee • Bzzz Honey • ChocoCard • Coffee & Drink Systems • Czakó Market • FermentÁlom • Fermentini • Ferment • Frupi • Food • gabonamalom.hu • Goosebumps Coffee • Hazai Rétes • Ecetelixír • Gyümölcs Liget • Lab • Grana Antico • Gróf Degenfeld Vineyard • Hempity kendermagbolt.hu • Iszkor • Jánosi Szabina • Kemencés Kenyérlángos • Komondor Farm • KovászLabor • Péter Laczkó • Lucavaradydesign • Mayer Syrup • Menta Gluten-Free Workshop • Mislenyi Flavour Workshop • natu.farm • Präs • PastPerfect • Remete Manufactory • Rosinante Inn and Restaurant • Superjuice + Upcycle Shop • Visegrád Beer • YummaTea

MAIN STAGE

Host and Moderator: Szonja Kitzinger, Deputy Editor-in-Chief of Magyar Konyha

10:00-10:15 | Opening Remarks

1. József Cseperkáló – President
2. József Vajda – Founder of the festival

10:30-11:15 | What Should I Call It? Wild Sourdough Technology in the Food Code

1. Mihály Miklós – Marmorstein Bakery
2. József Cseperkáló – Egy Falat Kenyér
3. Miklós Mester – PANO Budapest

11:30 -12:15 | Bakeries as the Sourdough of Local Communities

1. Gabriella Ormós – Jenői Bakery
2. Attila Ertsey – Eco-architect
3. Gergely Fekete – Artizán Bakery
4. Krisztina Virágh – Némi Kenyér
5. László Csiba – Élet Pék Bistro

12:30-13:15 | The Life of Our Soil, the Fate of Our Farmland

1. Vitália Víg – Soil Ecologist
2. József Vajda – Founder of the festival
3. Attila Szabó – Kukutyin Workshop
4. Ferenc Palik – Szápári Ecofarm and Organic Mill

1:30-14:15 | Our Ancestors’ Grains, Our Children’s Future: Ancient Grains – Organic Flours – Nutritious Baked Goods

1. Dr. Fruzsina Szira – ÖMKI
2. Ágoston Nobilis – Csoroszlya Farm and Mill
3. László Trungel – Farm Miller
4. Ádám Fülöp – Pipacs Bakery
5. Dóra Mészáros – Bio Garancia

14:30–15:15 | Eating well in the city – the myths and scientific reality of processed foods

1. Adrienn Szabó – dietitian

16:00 | Announcement of Results

1. Home Bakers’ Competition
2. Apprentice Bakers’ Team Competition
3. Bakery Certification

WORKSHOP STAGE

Host: Judit Horváth

The Workshop Stage is sponsored by Lisztshop.hu and Bako Index

10:00–11:00 | Grains in bread – from rye to barley

1. Krisztina Virág – Némi kenyér

11:15–12:15 | Focaccia: a canvas for creativity. An airily soft dough. Endless flavours. Your own creation.

1. Eszter Roboz – Babushka Artisan Bakery

12:30–13:30 | More than just water: the secret ingredient in bread-making – A discussion between Kristóf Nánási and Ágnes Palotás on how water quality affects the final result of baking

1. Kristóf Nánási – Head of the BWT Horeca Division, water treatment expert
2. Ágnes Palotás – Bread Artist

13:45–14:45 | How to nurture your sourdough!

1. Gabriella Ormós – Jenői Bakery
2. Brigitta Tóth – Fluffy Buns

15:00–16:00 | Natural dough colouring – secrets and tips. We’ll start with gluten-free dough, but the techniques can also be applied to other types of dough

1. Judit Horváth

HOUSE FROM HAJDÚBAGOS – Market town from the Great Hungarian Plain

10:00-11:00 | A Folk Tale in a Cauldron

A collection of cooking-themed folk tales, spiced with puppets and music

Take a group of playful children and season them thoroughly. Then bring out your biggest cauldron, fill it with numerous fairy-tale characters – frogs, soldiers, poor men, and women – and let them simmer in their own juices. Once the children are sufficiently seasoned – and don’t go overboard – instead, bring in a storyteller, add them to the pot, and wait patiently to see what comes out of it. Stone soup? Perhaps a little dumpling? In any case, enjoy your meal!

Set Design: Rebeka Anna Boros

Set Designer: Attila Nagy Szabolcs

Music: László Juhász

Puppets: Zsuzsanna Tóth

Written and Performed by: Dóra Nagy-Balatoni

14:00-15:00 | Straw Weaving Demonstration

1. Szalma-Kincs-Tár
2. Tünde Tüskés

The Artisán Design Fair welcomes visitors to the Soul of Bread Festival with a line-up of talented craftspeople and designers. At the fair, Hungarian designers will showcase their own small-batch creations, whether they be clothing, bags, jewellery, accessories, homeware or even culinary delicacies. The aim of the event is to create a high-quality design fair that offers visitors an enjoyable experience, whilst strengthening and supporting the community and raising awareness of the importance of sustainability. The fair provides an opportunity for visitors to meet the creators in person and discover their work in an inspiring, cultural setting.

Further information >>

TRANSPORT IN THE MUSEUM

You are free to walk around the Skanzen at your leisure, and you can hire a bicycle at the main entrance if you haven’t brought your own. If you’d like to travel on the Skanzen Train, you can buy a ticket at the ticket office by the main entrance.

OTHER DINING OPTIONS

At the festival, you can choose not only from the finest baked goods but also from a variety of produce and handicrafts. In addition, Resti at the main entrance, the Skanzen Bakery, the Korzó Café in the Transylvania region, and the Skanzen Restaurant will all be open, serving hot meals.

We reserve the right to make changes to the program!

Photographs and videos may be taken at events held at the Skanzen. By participating in the program, you consent to the museum using these recordings on its social media platforms and website. You may withdraw your consent at any time by contacting kommunikacio@skanzen.hu.