Farkas Pastry Shop

★★★★★

About Farkas Pastry Shop

Categories
Hours
Wed-Fri 9am-4pm, Sat 9am-2pm

Food

Food
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4.5 4
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Try the Napolian or the Mocha Cups, they are to die for. I have traveled all over the world and I have never found any better. Anything you try there has got to be great. When I now travel to Cleveland I try to make it to the Pastry Shop. I have been known to buy extra mocha cups and bring them back to New Mexico.
This is the best pastry shop I've found.

Michelle M,

5
★★★★★

Try the Napolian or the Mocha Cups, they are to die for. I have traveled all over the world and I have never found any better. Anything you try there has got to be great. When I now travel to Cleveland I try to make it to the Pastry Shop. I have been known to buy extra mocha cups and bring them back to New Mexico.
This is the best pastry shop I've found.

Michelle M,

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truly world class tasting pastry, you can't even obtain this quality in Hungary itself, trust me, been there, can't find it, not even at my own relatives bakery, truly one of the best finds in Cleveland
katie hulec

5
★★★★★

truly world class tasting pastry, you can't even obtain this quality in Hungary itself, trust me, been there, can't find it, not even at my own relatives bakery, truly one of the best finds in Cleveland
katie hulec

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I have know Attila and Helen for many years. Helen and I worked together many years ago (1962) and even though we do not see each other often many thoughts about her and her family are always with me.
She and Attila built up a wonderful business and should be proud.
My mother who is 90 still enjoys the bakery. There is nothing better she would tell people.
The Dobos Tortes, Apple Squares are beyond explanation - truly one of my favorites. I thank them for staying in the neighborhood and for all of the equisite bakery they have. Kudos to all of them, including the new owner Eddie. My son, who lives in Columbus, has to have a Dobos every birthday and he will be 44 soon and yes I have a cake ordered for him.
You are the best. Love to all of you.
Your "old" friend - Louise

3
★★★☆☆

I have know Attila and Helen for many years. Helen and I worked together many years ago (1962) and even though we do not see each other often many thoughts about her and her family are always with me.
She and Attila built up a wonderful business and should be proud.
My mother who is 90 still enjoys the bakery. There is nothing better she would tell people.
The Dobos Tortes, Apple Squares are beyond explanation - truly one of my favorites. I thank them for staying in the neighborhood and for all of the equisite bakery they have. Kudos to all of them, including the new owner Eddie. My son, who lives in Columbus, has to have a Dobos every birthday and he will be 44 soon and yes I have a cake ordered for him.
You are the best. Love to all of you.
Your "old" friend - Louise

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I met Mr. Farkas when I was a little girl (in my twenties) and I've been going to him for those delectably rich Dobos tortes without fail. Take a slice and let it lay until room temperature. That is when they become the melt-in-your mouth delicacy I have become so fond of.

Each bite will melt in your mouth. I particularly love the chocolate sprinkles that surround the entire torte and the color contrast with the marzipan on top with the added chocolate buttercream finishing touches that make each piece something to display and, if there's time, take a picture of before you eat it.

I can still feel the buttercream melt in my mouth, but enough of those, how about those Napoleon Squares - so huge you have to take them apart in order to savor each layer. They're the kind of treat you know you'll have fun with and each layer holds its own special flavor whether you eat it a layer at a time or pummel your fork through the flaky crust on top through each layer to enjoy it all at once. MMMmmm good!

Then, there's the raspberry squares with SO many crushed walnuts that when you warm this little cake up for about 15 seconds you'll have a piece of coffee cake with just a hint of raspberry that I can't even compare to any other cake. I'm not into cooked fruit, but you have GOT to try these.

Oh, and then there are the amaretto squares that if you add just another sprinkle of amaretto to they will be an unforgettable addition to the many other holiday "spirits" we've all come to enjoy!

I'd love to say more and will when I get back to Virginia (though I was born and raised in Cleveland) but I've got the munchies and I hear a slice of Dobos calling now that the coffee is ready!

I know, I know many of you will say you've heard these things before from other great bakeries. I say, then don't go, there's more for the rest of us to buy!

Mr. Farkas, even though he's taught and handed over the business to Eddie, can still be found hanging around. Obviously, he can't get enough of us and perhaps Eddie needs him to translate all the Hungarian that is bantered about.

Thank God for Eddie and his ability to continue a craft that has been appreciated for so many years and by so many. It took and still takes a lot of hard work and hopefully I'll grow old with Eddie at the helm for many more years to come.

Mr. Farkas? Eddie? Thank you and your families for all you do and continue to do. I salute you both!

5
★★★★★

I met Mr. Farkas when I was a little girl (in my twenties) and I've been going to him for those delectably rich Dobos tortes without fail. Take a slice and let it lay until room temperature. That is when they become the melt-in-your mouth delicacy I have become so fond of.

Each bite will melt in your mouth. I particularly love the chocolate sprinkles that surround the entire torte and the color contrast with the marzipan on top with the added chocolate buttercream finishing touches that make each piece something to display and, if there's time, take a picture of before you eat it.

I can still feel the buttercream melt in my mouth, but enough of those, how about those Napoleon Squares - so huge you have to take them apart in order to savor each layer. They're the kind of treat you know you'll have fun with and each layer holds its own special flavor whether you eat it a layer at a time or pummel your fork through the flaky crust on top through each layer to enjoy it all at once. MMMmmm good!

Then, there's the raspberry squares with SO many crushed walnuts that when you warm this little cake up for about 15 seconds you'll have a piece of coffee cake with just a hint of raspberry that I can't even compare to any other cake. I'm not into cooked fruit, but you have GOT to try these.

Oh, and then there are the amaretto squares that if you add just another sprinkle of amaretto to they will be an unforgettable addition to the many other holiday "spirits" we've all come to enjoy!

I'd love to say more and will when I get back to Virginia (though I was born and raised in Cleveland) but I've got the munchies and I hear a slice of Dobos calling now that the coffee is ready!

I know, I know many of you will say you've heard these things before from other great bakeries. I say, then don't go, there's more for the rest of us to buy!

Mr. Farkas, even though he's taught and handed over the business to Eddie, can still be found hanging around. Obviously, he can't get enough of us and perhaps Eddie needs him to translate all the Hungarian that is bantered about.

Thank God for Eddie and his ability to continue a craft that has been appreciated for so many years and by so many. It took and still takes a lot of hard work and hopefully I'll grow old with Eddie at the helm for many more years to come.

Mr. Farkas? Eddie? Thank you and your families for all you do and continue to do. I salute you both!

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