The theology graduate who became a pastry master, turning Slavonian flavors into Parisian delicacies

Kristijan Japarić studied theology, but his professional calling has become pastry making. In Zagreb’s Savski Gaj neighborhood, he has opened DeLis Artisan Pastry, a handmade pastry business that turns the flavors of his native Slavonia into elegant creations with a distinctly Parisian look.

Japarić comes from Slavonski Brod and has lived in Zagreb for nine years. The idea for DeLis began several years ago, after he passed his pastry-master examination at the Zagreb Chamber of Trades. He deliberately took his time before opening, waiting until the financial, location and creative sides of the business were in place.

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Customers often tell me that the pastries taste like real Slavonian cakes. I’m glad to hear that because I want to preserve that traditional note in my work.

He chose Savski Gaj because he felt the part of New Zagreb lacked a pastry shop of this kind. Many young families live nearby, and a kindergarten and school are close to the shop. Parents who once traveled across the city to order cakes for birthdays and celebrations can now buy them locally, he said.

His interest in pastry began in childhood, in the kitchen with his grandmother and mother. His grandmother was an excellent cook, and he inherited many of her recipes. He entered the pastry industry professionally in 2017, when he began working in the wedding sector.

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I deliberately did not want to rush. I gave myself enough time for everything to fall into place, financially, in terms of location and creatively.

The name DeLis also honors his grandmother. She grew lilies, and the flower’s French name, fleur-de-lis, connects her memory with French pastry tradition. Slavonia remains his greatest inspiration. “Customers often tell me that the pastries taste like real Slavonian cakes. I’m glad to hear that because I want to preserve that traditional note in my work,” Japarić said.

The selection includes mousse cakes, gift boxes for birthdays and celebrations, and mini delis, bite-sized pastries designed to be eaten in one mouthful. The best seller is Amande, with vanilla cream, forest fruit, chocolate glaze and fresh fruit. Rubela follows with almond sponge, almond paste, raspberries and white-chocolate cream. All the pastries must be ordered in advance.

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My grandmother was an excellent cook, and my mother also used to make different cakes at home, so even as a boy I spent time with them in the kitchen.