This noble product of the baker’s art is considered to be a symbol of the tradesman’s mastery of his profession. Even today, despite the modern equipment, making a šakotis requires subtlety, love and experience. There are sources that mention šakotis cakes being baked in Europe as early as the 15th century. They were baked by monks, who kept the recipes highly secret.
About 60 recipes for šakotis cakes are known.
UAB Romnesa knows the oldest recipes and we currently bake two types of šakotis: the common or ‘traditional’ type and the ‘crumbly’ type. They are delicious, fresh, and always fragrant with the aroma of vanilla or cream. The dough is prepared using natural Lithuanian products and the finished product contains no preservatives.