zakusky
American Custard Slice
Cocoa sponge, egg-yolk buttercream and torched meringue.
2,80 €
/ per piece
A family patisserie on the square in Rača
We bake with butter, eggs and patience
Cakes, cheesecakes, strudels and made-to-order celebration cakes. We bake in small batches, the day before you come to collect them. Námestie Andreja Hlinku 1, open daily 11:00–21:00.
- Please order at least 48 hours ahead
- Minimum order 15,00 €
4,9 / 5
customer rating
Na koláče
A small patisserie that remembers your name
We are Na koláče and we bake in Rača. Daniela runs the kitchen – she is also the one who picks up the phone and the one who pipes the message onto your cake by hand.
Our day starts at six in the morning. Cake sponges go into the oven at 170 °C for twenty-two minutes, then rest overnight – a sponge that has settled cuts quite differently from one pulled out of the oven an hour ago. We whip the creams on site, from 82 % butter and mascarpone. No hydrogenated fats, no powders that keep cream looking identical for three days.
That comes with limits we would rather tell you about in advance. The display case gets thinner in the afternoon, because we only bake what we expect to sell that day. Saturday slots for cakes are usually gone by Wednesday. And there are things we simply do not make – fondant figurines, three-tier cakes covered in sugar flowers, or anything that would have to stand in the sun for half a day. It would not taste good.
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Cakes, cheesecakes, tartlets, strudels, canapé sweets, savoury platters and celebration cakes. Every item lists the price per piece and per pack, plus its allergens.
The full range
Desserts
A display case filled fresh every morning, 90 to 100 g a piece.
Details
Cheesecake
Baked and no-bake, on a buttered biscuit base, without cracks.
Details
Cakes
From 18 cm for ten people to tiered cakes for eighty.
Details
Tartlets
A crisp shell, one or two bites, made for standing receptions.
Details
Strudels
Dough stretched by hand, not unrolled from a frozen sheet.
Details
Banquet & Wedding Sweets
Small sweets eaten standing — count three pieces per person.
Details
Savoury Platters & Sandwiches
Open sandwiches and platters that don’t dry out on the way.
Details
A few things from the counter that people take home most often.
What we are fond of right now
zakusky
French Custard Slice
Crisp puff pastry, vanilla custard and whipped cream.
2,80 €
/ per piece
cheesecake
Pistachio and Raspberry Cheesecake
Pistachio cheese filling with raspberry purée and nuts.
from
49,00 €
tartaletky
Salted Caramel and White Chocolate Tartlet
Shortcrust shell with salted caramel and white ganache.
2,10 €
/ per piece
strudle
Apple Strudel with Cinnamon
Hand-stretched pastry filled with apples and cinnamon.
3,00 €
/ per piece
Tell us how many people, which flavour and which date. We sort out the rest over the phone.
Cakes made to order
The configurator lets you build a cake from what we actually bake: the sponge (cocoa, vanilla, walnut), the cream, the fruit, the finish and the inscription. You will see an indicative price straight away. For more elaborate designs Daniela will call you within 24 hours to say whether our kitchen can do it – and if not, what she suggests instead.
- You choose the shape, size, sponge and filling
- You see an estimated price as you build it
- Gluten-free and vegan versions on request
Tell us the headcount and we will tell you how many pieces to order.
How many desserts do you need?
We count 2–3 pieces per guest, 3–4 for a wedding.
We do not advertise on the radio. We just do four things properly.
Why people come back
Butter, not fat pretending to be cream
Our creams are made from 82 % butter, mascarpone and double cream. It costs more and it behaves worse in the heat. But it does not leave a coating in your mouth five minutes later.
We bake to order, not to stock
Cakes and larger orders are made the day before collection. Nothing is frozen and nothing is defrosted. That is why we need at least 48 hours – and why we will not promise you a Saturday-morning cake on Friday night.
Allergens are listed on every single item
Gluten, eggs, milk, nuts, soy – it is written right next to the product, not buried in a footnote. If someone in your family is coeliac, call us and we will tell you honestly what our kitchen can and cannot guarantee.
You deal with Daniela directly
No booking system deciding for you. You ring 0948 128 000, say how many of you there will be and what you like, and Daniela tells you what she can bake in time.
From the first phone call to the box in your hands, it takes four steps.
How an order works
01
You choose
Browse the range or build a cake in the configurator. The minimum order is 15 €, which works out at roughly four or five pastries.
02
We confirm the date
We get back to you by phone or e-mail, usually within twenty-four hours. We settle the number of portions, the inscription and the collection time. Orders close 48 hours before the date.
03
We bake
The sponge the day before, the cream and filling in the morning, the fruit only just before we hand the cake over, so it does not bleed into the cream.
04
You collect it, or we drive it over
Collect it at Námestie Andreja Hlinku 1 any time during opening hours. Or we deliver across Bratislava – in a cooled car and a rigid box.
A few numbers
2021
The year we opened on the square
48 h
Minimum notice for an order
120+
Pastries, cheesecakes and cakes on the list
7/7
Open every day, 11:00 – 21:00
Most of our customers live within a ten-minute walk of the shop. We listen to complaints as carefully as to compliments.
What people in Rača say
„A two-tier cake for 70 guests, vanilla sponge with raspberries and buttercream. At the tasting Daniela told us straight that she would not put whipped cream in a July wedding cake, and she was right — the hall was over thirty degrees and the cake stood there for five hours without flinching. She drove it over herself and assembled it on site.“
Katarína Šebestová
bride, wedding in Modra
„I ordered a digger cake for a fourth birthday. My son wanted it dark blue; they explained that every child would end up with a blue tongue and suggested a lighter cake with a blue digger on top. It worked. The digger sat on a shelf at home for another month afterwards.“
Martin Krajčír
father of two, Rača
„We took 60 banquet pieces and two savoury platters for a company breakfast. The quality is not up for debate — the open sandwiches were fresh, not dried out at the edges the way they usually are. One minus: slots go fast. In December we called too late and had to take whatever was left. Next time I book earlier.“
Zuzana Hrušovská
office manager, Bratislava
„I stop for desserts every other Friday on my way home through Rača. Their American cream slice has that torched meringue top nobody else bothers with properly. Once I came at half past eight and the case was already half empty, so now I ring ahead and have them set something aside.“
Peter Lukáč
regular customer
„My daughter has coeliac disease, so her birthday cake was always a headache. Here they told me up front that the kitchen is not a certified gluten-free facility, so I knew what I was getting into. I appreciated the honesty more than any promise. The almond sponge with raspberries was eaten by all the other kids too, and nobody said anything was missing.“
Ivana Bartošová
mother of the birthday girl
„We were opening a new branch and I needed 120 tartlets for 5 p.m. They arrived at four, boxed, in paper cases so they would not stick together. The invoice came by email without me having to chase it three times. In Bratislava that is not a given.“
Tomáš Ondrejka
corporate event organiser
Recipes, notes, seasons
From our kitchen
Kids’ birthday cakes: what works, what doesn’t, and why dark blue never ends well
Kids don’t eat fondant, but they want it there. Modelled figures versus printed toppers, dyes that stain tongues, and a cake children actually finish.
Read more
Gluten-free and vegan desserts: what we can substitute, and what we won’t promise
Aquafaba works instead of egg whites; coconut fat instead of butter does not always. Including the uncomfortable part — our kitchen is not a certified gluten-free facility.
Read more
Coffee and cake: why we don’t serve espresso with honey cake
Bright Ethiopian filters, dark-roast espresso, and a dessert that will either lift your coffee or kill it. A practical cheat sheet for pairing.
Read more
Before you order
FAQ
If your answer is not here, call us. We pick up the phone even while baking.
View allWe take orders at least 48 hours before collection. For tiered cakes, hand-modelled figures and larger quantities of banquet sweets, allow a week — oven capacity is limited and Saturdays fill up first. In December and May, a month ahead is not too early.
Yes, the minimum order is 15 €. That applies to pre-orders, not to walk-in purchases — if you stop by and want a single dessert with your coffee, of course we will sell you one.
We deliver around Rača and the nearby area ourselves; the price depends on distance and order size — for larger orders within Bratislava we can often fold delivery into the total. We confirm the exact figure when we take the order, with no surprises on the doorstep. Tiered cakes we transport personally and assemble on site.
Collection is at Námestie Andreja Hlinku 1, Bratislava-Rača, daily from 11:00 to 21:00. We agree the pick-up time when you order — for cakes we recommend collecting on the day of the event or the evening before, not earlier.
In the shop we take cash and cards. For larger and corporate orders we issue an invoice for bank transfer. Wedding cakes and big commissions require a deposit, which is what firmly reserves your date.
Every product carries its allergens under the statutory numbering — most commonly gluten (1), eggs (3), milk and lactose (7) and nuts (8). If a guest has an allergy, tell us when ordering and we will go through the exact composition with you. Our kitchen handles nuts and wheat flour every day, so we cannot completely rule out cross-contamination.
Got a date in mind? Get in touch
Call 0948 128 000 or write to daniela@nakolace.sk. If you are planning a weekend celebration, get in touch on Monday or Tuesday – Saturday is the first day to fill up.
