Retro Romanian Sweets That Shaped Our Childhood

Anyone who grew up in Romania in the ’80s and ’90s knows: Sundays felt incomplete without a trip to the neighborhood pastry shop. There were no vegan desserts back then, no fancy mousse with complicated names. We just had simple sweets that defined our childhood. Let’s take a stroll through those sweet shop windows of the past.

Amandina: the dramatic icon of our childhood

Amandina was that dessert always shining in the pastry shop display, its glaze perfectly glossy, waiting for a special occasion. Soft sponge cake soaked in syrup until your fingers stuck to the plate, cocoa cream with a rich flavor you never forget. 
No pretentious attitude, yet unforgettable every time. A tiny chocolate bomb on a plate. Calories were not part of the conversation.

Savarina: with rum essence or without

In short: a sponge cake soaked to its limit, topped with whipped cream. In detail: a dessert both loved and teased. The classic retro savarină had that artificial rum essence you either adored or tolerated only for the whipped cream reward. 
Back in the ‘80s and ‘90s you could find it in every corner pastry shop, now you see it revived as a nostalgic treasure for fans of traditional Romanian sweets.

Final bite

The pastry shops of the 80’s and 90’s meant more than a place to get sweets. They attracted grandparents who spoiled us, parents celebrating payday with something sweet, and children dreaming of the shiniest amandină. 

So today, when you spot one of these authentic, old-style pastry shops, step inside. Treat yourself to an éclair or caramel custard, and let your inner child smile again. Romania is defined by mountain peaks and medieval towns, but also retro desserts that sweeten life in their own humble way.

P.S. Make sure your travel plans in Romania leave room for a sweet stop. It is part of the journey.

Éclair: French by name, Romanian by soul

Theoretically French, practically Romanian in spirit. We adopted it, transformed it, and made it ours. The classic éclair came with vanilla cream, always topped with a thick chocolate frosting. No pistachio, no salted caramel, no fancy twists. 
It was the “elegant” treat: reserved for special days, Sunday outings, or family celebrations. You could eat it slowly or finish it in two decisive bites, the memory stayed with you either way.

Caramel custard: the dessert that gently trembled

In times when desserts did not arrive on square plates with decorative sauce streaks, caramel custard quietly ruled Sunday meals at home. Made by mothers and grandmothers from simple things: eggs, milk, sugar, patience. 
No toppings, no elaborate styling, just a soft, silky texture and that caramel syrup lazily running down the sides, with a whisper of “caught just a little on the edges” aroma. Simplicity with soul.

Biscuit salami: the homemade hero

You might not see it in pastry shops, yet it appeared at every name day celebration, every summer afternoon, every kitchen across the country. Quick to make, budget-friendly, and born from whatever ingredients lived in the cupboard. 
Crushed biscuits, cocoa, margarine, sugar, a drop of rum essence pretending to bring elegance. Sliced thick, never perfectly straight, always eaten with enthusiasm. A childhood classic without the need to impress.