The croissants were widely available until the end of World War II. But communism's command economy closed many family pastry shops and the original recipe got lost in the shuffle. Bratislava's sweets survived in home baking until they could resurface at pastry shops and cafes after the fall of the Berlin Wall in 1989.
Eva Bolemant, who markets the sweets for Bratislavske Rozky Association said, "When we sell them at public events, like now at the Christmas markets, older people stop by and recount their childhood memories. And how their grandmothers made the pastries. But they regret that they no longer have the recipe."
Pap and Bolemant insist there is no official original recipe and every family uses its own. However, well-known master pastry chef Vojtech Szemes has patented a version.
Bolemant said, "The croissants must be marbled and golden, meaning you have to brush on two layers of egg yolk. Their filling must make up 30 percent of the total weight and they have to be baked chemical-free. The shape varies with the filling, allowing clients to tell them apart: those with walnuts are in the shape of a C, while the poppy seed variety look like a horseshoe or U."
The croissants are now starting to make a name outside Slovakia.
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