New baking course teaches travelers how to bake a traditional Wallachian dessert

While the picturesque region below the Beskydy Mountains is an inviting holiday destination for its unique folk architecture and beautiful nature alone, its regional gastronomy is also worth exploring.

The best recipes and tips for ensuring delicious results are all a part of the twice-weekly Frgal Baking Courses, led by bakers who hail from the area who have been making frgál, which is eaten at weddings and celebratory occasions, using family recipes passed down through the generations.

“The basis is mainly quality raw materials. As for fat, our great-grandmothers used duck fat, but it will also be well replaced by classic butter or Hera. I also recommend using smooth special flour, quality fresh milk, and, if you have the opportunity, also farm-fresh eggs,” says confectioner Petra Stoklasová from the Valachy Resort, who has been baking frgáls since she was 15 years old.

The course came about six years ago when visitors to area hotels where the pastry was served for both breakfast and dessert began asking how the traditional Wallachian cakes were made. Since then, the courses have been attended by hundreds of people, and interest in them is growing year by year.

Summer courses take place at the Galik Hotel. In less than three hours, participants learn how to bake like a Wallachian. “In addition to taking home a hand-made frgál, participants will receive a certificate of admission to the Wallachian bakery guild,” says Martina Žáčková from the Valachy Resort.

Guests booking a weekly stay have the class included in the rate included.