I have always been attracted to chocolate.
Ever since I can remember, I spent every forint of my pocket money saved on chocolate. Of course, in the beginning it was not important what kind of chocolate I bought, just be chocolate.
As I travelled more and more around the world, I could taste better and better quality chocolates ranging from the different chocolate bars to the amazing bonbons including the products of both local master craftsmen and the largest premium companies.
What I really like are handmade chocolates of high standard, by whose preparation expertise, patience, tradition, the love of the profession and the personality of the chocolatier are at the centre. I also prepare my bonbons accordingly.
I grew up in a family where gastronomy has its tradition. Since I was a child, I have been cooking and baking on a regular basis, and I like special ingredients, flavours and combinations.
In general, I do not insist on cooking as it is described in the cook books, I just collect ideas from the recipes and then I bring new things out of them by combining and changing them.
I have always liked creating (handicraft, painting, playing music, dancing), and eating good things, so there was no doubt that after graduating from college, first I complete a cooking course, and then a bonbon making course.
Initially, my family and my friends tasted and tested my bonbons. Everyone liked them very much and I got positive feedback and encouragement from them. I also fell in love with making bonbons, so it became clear: I have to choose this career.
By creating the chocolate shop, one of my childhood dreams came true.
Gyöngyvér Gulyás – chocolatier
In 2016 I won four international awards with three of my bonbons.
Two of my Lady Lavender bonbons got stars at the Great Taste Award 2016 international culinary contest. The bonbon filled with gorgonzola cream won 1 star, and the bonbon flavoured with tobacco essence won 2 stars.
Besides, two of my bonbons won medals at the International Chocolate Awards international chocolate contest of the Eastern European region. The mahaleb cherry palinka and green peppercorn flavoured bonbon won the bronze medal in the dark chocolate ganaches and truffles category, and the bonbon with gorgonzola cheese came in third in the mixed chocolate category.
You could meet me and taste my chocolates at nearly 150 festivals. Over the past five years I made more than 1 million bonbons.
More than 600 people participated in my workshops and since then some of them have become chocolatiers.
I had the opportunity to present my bonbons at more than 150 team building and other events where I also prepared chocolate together with the attendees, altogether ca. 7,500 people.
COMPANY DETAILS AND CONTACT
Lady Lavender Handicraft Chocolate Manufactory
Mailing address: 2 Nimród Street, Budapest 1031
Shop address: 2 Nimród Street, Budapest 1031
(there are no opening hours, so you have to make an appointment so that you can receive your order!)
Phone: +36 70 466 1121
Company registration number: 01-09-947896
Tax number: 22772868-2-41
Bank account number: