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The times when visiting the candy store was a popular we started our own business. Since then, my brother and my
part of the weekend ritual are over, but fortunately it is family have changed to confectionery, so we help each other.
not absolutely true. Even today, we can indulge in a little
sweet temptation and enjoy the refined creations of skill- What is the difference between the preparation of your
ful confectioners in a pleasant environment. An example products and those of the past?
worth mentioning is the Wagner Confectionery Network We do classic desserts such as creams, punch cuts, cash on de-
since 1947, which makes a reputation for this amazing livery or liqueur spirits as our father taught us. My father deve-
craft. To create various tempting-looking sweet delicaci- loped these desserts in such a form that whatever we tried to
es from formless matter requires great skill, patience and change them, the result was always worse. But he taught us the
imagination. The followers of the family confectionery principles of making new desserts, so since then we have de-
tradition, Mr and Mrs Wagner, built their sweet “empire” veloped several new varieties that have captured and become
gradually. First in Dunajská Streda, then in Veľký Meder popular with our customers. Of course, we are also inspired by
and finally in Bratislava. In their operations, they ensure new foreign trends, especially by the French and Belgians, al-
that the traditional confectionery practices, the use of though I must mention that lately we have been increasingly
fresh ingredients and the perfect matching of tastes, co- influenced by Russian confectionery and their decorating tech-
lors and shapes are maintained. Customers can choose niques.
from a wide assortment, be it desserts, cakes, tarts or ice
cream. They also thought of those who could not indulge What do you think is the hardest thing about confecti-
in sweets in the classical form. Therefore, the offer inclu- onery?
des a large selection of DIA, Paleo, lactose and gluten-free The craft is becoming less and less attractive to young people.
desserts. Everyone really comes into their own here. You It is a problem of staffing to ensure production, because early
can also order hand-painted cakes that look more like a getting up and demanding physical work today are not very
piece of art than just a “sweet” candy. Their preparation is „worn“. Being a confectioner can not be done from a computer
time-consuming, but the result is definitely worth it. with a non-binding working time. It is a creative and very gra-
We asked a couple of curious questions to the Wagner fa- teful job, but if you do it from the heart then there is a lot of that
mily. and you have a problem. :(

When did you decide to continue your family confectio- Are you planning to expand your store network?
nery tradition? At the moment, we are not considering expanding our network
When my father was about 82 years old, he called us with Bro- of stores, because we need to stabilize the company financially
ther Laco, with whom we had a bakery at that time, and ur- and prepare production capacity to continually increase pro-
ged us to slowly start taking over his business. My brother and duction.
I agreed that he would stay in the bakery and I and my wife
would take over the confectionery. So it took about 3 years to Thank you for the interview and we wish you many
learn and in 2007 we started our own trading company, where happy customers.

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