Between tradition and trends on social media. The cozonac, the dessert that divided Romania into two: the confectioners have more and more orders because the corporatists cook less, but there are more and more young people who choose to prepare it at home. The «hand-made» products in the trade have become extremely expensive. «

Nearly 7 million cozonacs produce factories for Easter holidays, to which are added several hundred thousands made in small pastry, confectioners and population households, but on the social media trends and on the other hand, the attention to expenses and return to natural ingredients have changed how this dessert is consumed. «This year the sales of cozonacs, cakes and cakes increased by 40-50% compared to the same period last year. But the cozonacs are no longer the traditional ones. Now we have pistachios, coconut, cozonac filled and glazed with chocolate, cozonac with cheese, so the classic cozonac is no longer requested,» The founder of Marisa's confectionery in Focşani. As in her case, many confectioners have been betting lately on a larger variety of cozonacs, including Babka. In addition, more and more gluten -free or gluten -free products are developed so that, although it is harder to do, many pastry or bakery that relies on this market segment have managed to put it on the shelves.
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