A Northern European bread-making career
Gábor Buda and Tamás Buda didn't exactly grow up dreaming of sourdough. Their journey towards opening their own bakery was shaped by countless twists of fate, both fortunate and unfortunate, but above all, it was their talent, perseverance and dedication to their craft that brought them this far. Northern Europe played a key role in their story, with Tamás moving there first, followed by Gábor.
In 2016, Tomi visited a friend in Copenhagen and fell so much in love with the city that, after a little hesitation, he bought a one-way ticket and moved there. He initially found work as a dishwasher, but soon ended up in the kitchen when his boss spotted his potential and asked if he'd like to learn how to cook. This marked the beginning of his journey into the world of fine and casual dining, where he gained experience in various kitchen roles and seasonal positions. He later turned his attention to baking, working in the bread section of a Copenhagen bakery before moving to Norway, where he was offered the opportunity to run a bakery and build his own team. Interestingly, it was here that he also worked alongside Marci Hetey, whom Budapest food lovers may recognise from Nem Ramen, and Réka Racskó of Budapest Bakehouse.
In 2018, Gábor was working as a waiter at Flow in Budapest when his brother approached him with a job opportunity in Denmark. Tomi was working in the kitchen of a restaurant on an island, and they happened to be looking for a dishwasher. Gábor heard about the opportunity on Thursday, and by Sunday he was already on his way to join his brother. He soon moved from washing dishes to the cold kitchen section, which sparked his growing interest in cooking and food. Later, however, he decided to explore another side of hospitality and took a job as a barista at Caphe by Hai Nam, where coffee and the guest experience became an important part of his professional journey.
The brothers' experiences in Northern Europe, the skills they picked up at different hospitality venues and their time working together eventually led them in a completely new direction. After Tomi's experience in the baking industry, the two returned to Hungary and started baking together. Their first creation, which remains their signature product to this day, was the bucka. Inspired by the Scandinavian cardamom bun, they developed their own take on the pastry, experimenting with a different dough texture and getting creative with the fillings. Their first pop-up took place at Caphe by Hai Nam, and success soon followed. Some of Budapest's best cafés were soon eager to stock their pastries, and the brothers established partnerships with several of them that continue to this day.
The idea of opening their own bakery had always been on the brothers' minds, but it wasn't until autumn 2026 that everything finally fell into place. At first, they weren't entirely convinced by the huge premises at Boráros Square. However, once they considered their electricity requirements and the amount of equipment they needed, they realised it was actually the ideal choice, as it would allow them to house their production kitchen on-site. Originally from Budaörs, neither brother had any particular connection to Budapest's District IX, but they quickly grew fond of the neighbourhood - and the feeling was mutual.
"People come in for pastries"
Tomi explained that bread is his true passion – and that's putting it mildly. Customers, however, are more likely to pop in for a coffee and a pastry, and if they enjoy what they've tried, they'll often pick up a loaf of bread to take home, too.
I'd love for people to discover us for our bread, but that's harder. It takes longer to build a following for bread.
– Tomi explains. Thanks to Ágoston Nobilis, the brothers use organic flour from Csoroszlya Farm, with rye playing a central role in their bread. Their recipe combines 30% organic wholemeal rye flour with organic BL80 wheat flour. The rye sourdough starter gives the bread a distinctive, fruity flavour, and they're not interested in changing the recipe to create a lighter version. The characterful, high-hydration loaf also stays fresh for a long time, freezes well and, when reheated properly, can be enjoyed almost as if it were freshly baked.
Those who prefer something lighter but aren't in the mood for sweet pastries can opt for the focaccia or bagels instead. The sandwiches, which can also be served warm, are usually made with bread or bagels and filled with just the right amount of ingredients to let the baked goods themselves shine.
On the sweet side, the aforementioned bucka remains an all-time favourite, but its walnut and vanilla-filled counterpart, which comes in a different shape, is another popular choice. The dough is airier and more like a traditional yeasted pastry than the Scandinavian original, making it particularly appealing to Hungarian tastes. During their pop-up days, the brothers weren't yet able to offer a full range of pastries, but as their production capacity grew, they began experimenting with more fillings, introducing cottage cheese, plum and rhubarb varieties.
The walnut and vanilla pastry was originally going to be coated in desiccated coconut, but the brothers eventually decided that walnuts would be a better match for Hungarian tastes. It's also one of their creations that you can only try at their Boráros Square bakery, as it isn't available at any of their partner cafés.
There's also banana bread, cheesecake and several other sweet treats on offer, but the brothers have made a conscious decision not to work with puff pastry.
There are some excellent bakeries in Budapest with fantastic puff pastry selections, but that's not something we're planning to offer. In Hungary, the Scandinavian bakery concept often means a minimalist interior, but not necessarily a minimalist menu. We're deliberately not trying to cater to everyone. Instead, we want to capture the essence of a Scandinavian bakery: a limited selection, but consistently high quality.
– Tomi explains.
When it comes to coffee, Gábor is more at home, thanks to his background as a barista. They currently have Brazilian coffee from Spektrum as a permanent fixture in one grinder, while the other is stocked with beans from fellow Hungarian roaster Rosa Roastery, thanks to Geri Török. Having a personal connection with the brands behind every product and ingredient they use is important to the brothers. That's why Balázs Burján, Attila Németh and Gyuri Antalóczi from Spektrum are not just business partners, but also good acquaintances. Looking ahead, they're open to introducing guest coffees and collaborating with other roasters, although quality will always remain their top priority.
The team comes first
Gábor and Tomi both emphasised one thing:
They wouldn't have come this far without their family and team.
The interior was designed with the help of Juci and Peti from Amoni Vintage and Dóri Hermann from KODOCREATE. On the way to the toilets, visitors can also discover a small exhibition, with baking paper preserved from the brothers' earliest baking sessions displayed on the walls, alongside an artwork found in a cellar.
Behind the counter, Eszter Hosszú, Sarolta Németh and Roland Hajnal keep things running, while Bence Miklós and Barnabás Balogh work alongside the brothers in the bakery. The visual identity was developed by Tomi Rebák, while the logo and typeface were designed and created by Hunor Vári.
Guest successes instead of professional ones
Anyone who's tried the bread or pastries at termelő will probably agree with us that many of their creations deserve an award. But for Tomi and Gábor, it's not industry recognition that matters most - it's the positive feedback they receive directly from their customers. Their ambition is to make the bakery a go-to destination for Budapest locals looking for excellent baked goods and coffee. It's no coincidence that they describe their vision as creating a proper "neighbourhood bakery in District IX" - somewhere customers can meet the owners, stop for a chat and feel at home, where personal connections matter just as much as what's on the counter.
They have no plans to open a franchise or expand outside Budapest. Inspired by the Scandinavian approach, they want just one termelő bakery, but to make it as good as possible. They do, however, intend to continue their pop-ups and collaborations alongside their existing partnerships. Rather than constantly expanding, their goal is to ensure that the Boráros Square bakery can thrive on its own and eventually become a neighbourhood meeting place in its own right.
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termelő
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