01SAITOS
Fresh dough
We stretch the dough into a long ribbon and wind it by hand around a wooden cylinder.
02 · Baking
Four movements. One fresh cake.
Chimney cake is more than its finished form. The rhythm of winding, heat of embers and aroma of caramelizing sugar are part of the experience.
02SAITOS
Above the embers
It rotates continuously until the surface caramelizes evenly.
03SAITOS
Coated while hot
The chosen flavor is applied while the sugar layer is still hot and glossy.
04SAITOS
Served immediately
It never goes to a freezer or shelf: you receive it warm.
The part we never shortcut.
We do not reheat frozen products or package them in advance. Baking on site takes more attention, but makes the whole process visible, aromatic and fresh.
Three centuries behind the shape.
The tradition of winding dough around a cylinder and baking it by rotation spans several centuries. The SAITOS story began in Baia Mare in 2009 and continues through new flavors and a mobile workshop.
Read the 300-year story →
