December 18, 2025 • 7 mins
Kurly Kurtosh makes authentic chimney cakes in Nutley, NJ.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
One six point seven light. I'm good morning, where Covey
Christine and producer Kristen and Kubby. I have been raving
right for how long now, I think a couple of
years years. Yes, about a place that is right near
my home and I can't believe that it's actually in
my neighborhood. It's called Curly Kurtosh Cafe. Curly Kurtash is
(00:21):
a chimney cake from Hungary. It's like a very specific
food from Hungary. Yep, from the fatherland. My dad was
from Hungry. Yes, and right there in my very own
neighborhood is this authentic, beautiful place making the chimney cakes
that I've only ever known from Europe. And there's a
beautiful lady behind this cafe. It is her idea. She
(00:43):
brought it here to the US, to Nutley, New Jersey specifically,
and her name is Nicole. And I'm so excited that
you're in studio with us. Nicole, Welcome, Welcome.
Speaker 2 (00:53):
It smells great out there in the hallway.
Speaker 3 (00:55):
Yes, it always smells great. Yeah, I actually can't smell
it anymore.
Speaker 1 (00:59):
Because if your nose blind, Yes, so your Curly Cartash,
which smells amazing. Nicole before we get into your story
about how you even got started here in the US.
Can you just explain what chimney cake is, because I
think we picture something different from what it is.
Speaker 3 (01:13):
Yeah. So it's a very popular European street food coming
from Hungary and it's rolled around a what I like
to say, a rolling pin, and it's baked in a
rotisserie tight style oven.
Speaker 2 (01:26):
Sold I'm already in, all right.
Speaker 3 (01:30):
Go ahead, And so we say it's a cross between
a hollow churro and a donut. So if you're not in,
you're in now.
Speaker 2 (01:36):
I'm totally so good.
Speaker 3 (01:38):
We put customized toppings on it. I think what makes
it really special is just the quality of the pastry.
It's not overly sweet. We use European flour and butter,
so we keep it one hundred percent authentic, and we've
been invited to bake them for the Hungarian embassy in DC.
Speaker 2 (01:54):
Wow.
Speaker 3 (01:54):
So it's something you know, where do you the real
question is where do you go for desserts that are
not overly sweet, not processed, And that's kind of the
space that we really play in. So it's a great experience.
It's fun to watch, and it's really fun to eat.
So in Hungry, people are walking with them on the streets.
If you see them, everyone's like, where are the chimney cakes?
(02:15):
Where are the chimney cakes? They're that exciting.
Speaker 1 (02:17):
Yes, and your place is beautiful and welcoming, and as
you said, it's like an experience going there because we
get to see you make it, so the kids love
to see it. You can hang out there and have
a good time.
Speaker 3 (02:27):
Yeah. I mean I started making the chimney cakes just
because I wanted them, and I lived in Hungary for
four years and when I was leaving Hungary, I realized
no one's making them. But I've come here and people
actually want to make them themselves. So we do parties
for kids where the kids can make them. We do
team building events as well, where you know, employees work
(02:51):
together on making them. We recently went to an apartment
complex and we just had the tenants coming down all
making them on their own and it was super exciting.
So yeah, it's really exciting.
Speaker 1 (03:03):
And Nicol, I know you're also very involved in the community.
You do lots of fundraisers for the schools in Nutley
and the surrounding areas, and I think that's wonderful too.
Speaker 3 (03:12):
Yeah, we donate to the tricky trays. I mean, one
of the reasons I was inspired to do this is
because chimney cakes literally make everyone happy, and most people
don't understand until they actually come to the shop or
experience and see the people enjoying them. And so I realized,
I can't take away people's pain, but I can give
them a space where they can get away from it.
Speaker 2 (03:33):
Well, you have a whole setup by the way outside.
I'm worried you're going to burn something because we have
brought you in the studio to go on the air
right now, but you're cooking something. Is everything okay out there?
Speaker 3 (03:41):
Yeah? It's so when we say oven, I think it
gets everyone kind of concerned, like is this a kitchen
aid oven? But it's really more like a toaster oven. Oh,
it's an infrared burner. So it's not at all threatening, all.
Speaker 1 (03:52):
Right, So you need to experience it, Cobby producer Kristen,
I think it's your first time, then this will be
your first chimney cats. Yeah, we can't wait people.
Speaker 2 (04:01):
Find you to call where people find you.
Speaker 3 (04:03):
So we're located actually off of exit one point fifty
one off the Garden State Parkway. The Montclair exit, but
we're in Nutley seventy four East Passaic Avenue, but we're
five minutes off the parkway. Literally like jump off ample
parking and you can jump back on.
Speaker 1 (04:21):
She's right. It's easy to park, and it's a it's
a really fun place and you do great seminars. I
know we did, like coffee tasting one morning along with
the Curly Curtage. There's just a lot of fun things
happening there along with this amazing food.
Speaker 3 (04:33):
Yeah, we do. We call it the Curly Club. So
I'm always curious. So we bring in other people who
are artisans in their craft and so we team up together.
They'll spend an hour educating, sampling or teaching people how
to do things. We had a calligraphy class, a facaca class.
We had coffee, and then the second hour, so they're mastering,
you know, teaching people that first hour new customer and
(04:56):
then or something, and then this second hour they just
share chimney cakes and so they try all the different varieties.
And you know, it also lends itself to corporate events.
We work with a lot of global corporate brands because
it creates natural talk, triggers someone's like I'm from Hungary.
Someone's like, this pastry reminds me from my grandmother's food
(05:17):
from Columbia. I saw them in Prague and everyone just
starts really having a good time. And then you always
have that person who just stands by our station the
entire time, just eating all the chimney kicks.
Speaker 1 (05:26):
Yeah, that'll be me and just a couple of minutes.
So we'll post everything online so that you can see
how the chimney cakes are being made and experience it
for yourself. I know you've got a good social media following.
Where should we find you?
Speaker 3 (05:38):
Yes, so you can find us on the TikTok as well,
where we really go through the story explain it, as
well as on Instagram and so curly Yeah. So the
authentic way to say it, which is a little bit challenging,
is because the pastry itself is called kurkolach. So yes,
(06:02):
so we should we shortened the name and call it
c And so the name of the business is called
Curly Kurt, but it's with a k so, not what
a ce so? And if in English, most people don't
know how to say it, so they just call us kretash.
And I think it's less threatening, and then some people
just call us curly altogether and just drop that last piece.
Speaker 2 (06:22):
I'm gonna call you curly, okay.
Speaker 1 (06:24):
And I have got a special offer if we stop
by today.
Speaker 3 (06:27):
Yes, so if you guys stop by this weekend, so
we're gonna be open Friday, Saturdays and Sunday this particular
week uh. And if you stop by any purchase, you'll
get a complimentary ten dollars chimney cake for free. And then,
oh and what's nice is you get to pair it.
We pair it with Bomamn jams or Nutella or housemaid Do.
(06:51):
And if you get one of our Curly cones, we
take the same pastry, make it in a cone, and
then we pair it with the legendary Nasta's ice cream,
which is absolutely phenomenal. So you're never gonna go right
that Curly.
Speaker 2 (07:00):
It is an honor to be a member of the
Curly Club. I love the Curly Club.
Speaker 1 (07:05):
Thank you. Great holiday gifts too, by the way, just
say thank you so much, Nicole. It's good good to
see you in studio.
Speaker 3 (07:11):
Yes, thank you. I appreciate you guys.
Speaker 1 (07:13):
Yes,
One six point seven light. I'm good morning, where Covey
Christine and producer Kristen and Kubby. I have been raving
right for how long now, I think a couple of
years years. Yes, about a place that is right near
my home and I can't believe that it's actually in
my neighborhood. It's called Curly Kurtosh Cafe. Curly Kurtash is
(00:21):
a chimney cake from Hungary. It's like a very specific
food from Hungary. Yep, from the fatherland. My dad was
from Hungry. Yes, and right there in my very own
neighborhood is this authentic, beautiful place making the chimney cakes
that I've only ever known from Europe. And there's a
beautiful lady behind this cafe. It is her idea. She
(00:43):
brought it here to the US, to Nutley, New Jersey specifically,
and her name is Nicole. And I'm so excited that
you're in studio with us. Nicole, Welcome, Welcome.
Speaker 2 (00:53):
It smells great out there in the hallway.
Speaker 3 (00:55):
Yes, it always smells great. Yeah, I actually can't smell
it anymore.
Speaker 1 (00:59):
Because if your nose blind, Yes, so your Curly Cartash,
which smells amazing. Nicole before we get into your story
about how you even got started here in the US.
Can you just explain what chimney cake is, because I
think we picture something different from what it is.
Speaker 3 (01:13):
Yeah. So it's a very popular European street food coming
from Hungary and it's rolled around a what I like
to say, a rolling pin, and it's baked in a
rotisserie tight style oven.
Speaker 2 (01:26):
Sold I'm already in, all right.
Speaker 3 (01:30):
Go ahead, And so we say it's a cross between
a hollow churro and a donut. So if you're not in,
you're in now.
Speaker 2 (01:36):
I'm totally so good.
Speaker 3 (01:38):
We put customized toppings on it. I think what makes
it really special is just the quality of the pastry.
It's not overly sweet. We use European flour and butter,
so we keep it one hundred percent authentic, and we've
been invited to bake them for the Hungarian embassy in DC.
Speaker 2 (01:54):
Wow.
Speaker 3 (01:54):
So it's something you know, where do you the real
question is where do you go for desserts that are
not overly sweet, not processed, And that's kind of the
space that we really play in. So it's a great experience.
It's fun to watch, and it's really fun to eat.
So in Hungry, people are walking with them on the streets.
If you see them, everyone's like, where are the chimney cakes?
(02:15):
Where are the chimney cakes? They're that exciting.
Speaker 1 (02:17):
Yes, and your place is beautiful and welcoming, and as
you said, it's like an experience going there because we
get to see you make it, so the kids love
to see it. You can hang out there and have
a good time.
Speaker 3 (02:27):
Yeah. I mean I started making the chimney cakes just
because I wanted them, and I lived in Hungary for
four years and when I was leaving Hungary, I realized
no one's making them. But I've come here and people
actually want to make them themselves. So we do parties
for kids where the kids can make them. We do
team building events as well, where you know, employees work
(02:51):
together on making them. We recently went to an apartment
complex and we just had the tenants coming down all
making them on their own and it was super exciting.
So yeah, it's really exciting.
Speaker 1 (03:03):
And Nicol, I know you're also very involved in the community.
You do lots of fundraisers for the schools in Nutley
and the surrounding areas, and I think that's wonderful too.
Speaker 3 (03:12):
Yeah, we donate to the tricky trays. I mean, one
of the reasons I was inspired to do this is
because chimney cakes literally make everyone happy, and most people
don't understand until they actually come to the shop or
experience and see the people enjoying them. And so I realized,
I can't take away people's pain, but I can give
them a space where they can get away from it.
Speaker 2 (03:33):
Well, you have a whole setup by the way outside.
I'm worried you're going to burn something because we have
brought you in the studio to go on the air
right now, but you're cooking something. Is everything okay out there?
Speaker 3 (03:41):
Yeah? It's so when we say oven, I think it
gets everyone kind of concerned, like is this a kitchen
aid oven? But it's really more like a toaster oven. Oh,
it's an infrared burner. So it's not at all threatening, all.
Speaker 1 (03:52):
Right, So you need to experience it, Cobby producer Kristen,
I think it's your first time, then this will be
your first chimney cats. Yeah, we can't wait people.
Speaker 2 (04:01):
Find you to call where people find you.
Speaker 3 (04:03):
So we're located actually off of exit one point fifty
one off the Garden State Parkway. The Montclair exit, but
we're in Nutley seventy four East Passaic Avenue, but we're
five minutes off the parkway. Literally like jump off ample
parking and you can jump back on.
Speaker 1 (04:21):
She's right. It's easy to park, and it's a it's
a really fun place and you do great seminars. I
know we did, like coffee tasting one morning along with
the Curly Curtage. There's just a lot of fun things
happening there along with this amazing food.
Speaker 3 (04:33):
Yeah, we do. We call it the Curly Club. So
I'm always curious. So we bring in other people who
are artisans in their craft and so we team up together.
They'll spend an hour educating, sampling or teaching people how
to do things. We had a calligraphy class, a facaca class.
We had coffee, and then the second hour, so they're mastering,
you know, teaching people that first hour new customer and
(04:56):
then or something, and then this second hour they just
share chimney cakes and so they try all the different varieties.
And you know, it also lends itself to corporate events.
We work with a lot of global corporate brands because
it creates natural talk, triggers someone's like I'm from Hungary.
Someone's like, this pastry reminds me from my grandmother's food
(05:17):
from Columbia. I saw them in Prague and everyone just
starts really having a good time. And then you always
have that person who just stands by our station the
entire time, just eating all the chimney kicks.
Speaker 1 (05:26):
Yeah, that'll be me and just a couple of minutes.
So we'll post everything online so that you can see
how the chimney cakes are being made and experience it
for yourself. I know you've got a good social media following.
Where should we find you?
Speaker 3 (05:38):
Yes, so you can find us on the TikTok as well,
where we really go through the story explain it, as
well as on Instagram and so curly Yeah. So the
authentic way to say it, which is a little bit challenging,
is because the pastry itself is called kurkolach. So yes,
(06:02):
so we should we shortened the name and call it
c And so the name of the business is called
Curly Kurt, but it's with a k so, not what
a ce so? And if in English, most people don't
know how to say it, so they just call us kretash.
And I think it's less threatening, and then some people
just call us curly altogether and just drop that last piece.
Speaker 2 (06:22):
I'm gonna call you curly, okay.
Speaker 1 (06:24):
And I have got a special offer if we stop
by today.
Speaker 3 (06:27):
Yes, so if you guys stop by this weekend, so
we're gonna be open Friday, Saturdays and Sunday this particular
week uh. And if you stop by any purchase, you'll
get a complimentary ten dollars chimney cake for free. And then,
oh and what's nice is you get to pair it.
We pair it with Bomamn jams or Nutella or housemaid Do.
(06:51):
And if you get one of our Curly cones, we
take the same pastry, make it in a cone, and
then we pair it with the legendary Nasta's ice cream,
which is absolutely phenomenal. So you're never gonna go right
that Curly.
Speaker 2 (07:00):
It is an honor to be a member of the
Curly Club. I love the Curly Club.
Speaker 1 (07:05):
Thank you. Great holiday gifts too, by the way, just
say thank you so much, Nicole. It's good good to
see you in studio.
Speaker 3 (07:11):
Yes, thank you. I appreciate you guys.
Speaker 1 (07:13):
Yes,
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