Today, we have the privilege of talking to the creative minds and passionate hearts behind Café MUZZ.

The owner will reveal the story behind this unique café, how she turned her dream into reality, and how she manages to bring a personal and authentic touch to every aspect of the MUZZ experience. So, get ready to be swept away by the captivating story of MUZZ Café and the remarkable woman who brings it to life, with Cristina Pirghie.

How did the story of your café begin, and what was the inspiration behind it?

This idea has long been nurtured, that has been going through various forms in our minds, and that looks concrete as it does today! It all started from creating a relaxed, friendly place that would encourage a community of cool people to get together, to share their impressions and passions.

Why this name of the place?

It started from a play on words that takes you to think of a muse, to music... Finally, in this form, in slang, it means  "state of mind".

What kind of atmosphere do you create for your clients?

We are passionate about nature and this kind of location brings together communities of nice people with different passions who meet with pleasure to share their experiences in a place that invites you to relax.

What do you think is the café's greatest asset?

It was born out of a dream and the love of beautiful people with different concerns. Our passion for nature and naturalness came complimented the plant-based side of the location. We are naturalists, a notion that is so popular nowadays when we hear so often about vegans, vegetarians, raw vegan, frugivorous... Our philosophy is to eat as much local produce as possible, excluding meat, sugar, processed, additive food. A good number of our guests are in line with this concept... and it seems to be a growing segment. The motor is not just a constraint in terms of a certain type of food diet that should be followed, but a philosophy of living!

What makes coffee special at MUZZ?

The specialty coffee segment is a growing niche. Coffee is also food. There is a slight awareness of the importance of consuming quality products. Beyond the plant-based side of the allowance that differentiates us, at MUZZ you find good coffee, quality service, a great atmosphere, community and passion.

What kind of desserts can people indulge in?

We have the vegan cupcake segment, the specialty adulterated segment and the classic pastry segment. We have long-time collaborators who place the same emphasis as we do on serving a quality product.

Do we manage the balance between offering classic and vegan desserts?

We respect each customer for their choices, and the balance is determined by supply and demand.

You're the one making the vegan desserts. What was your first experience, and how did you become passionate about this field?

My first attempts were simplistic, clumsy, I was initially self-taught. Lots of trial and error. First came the need, then the passion. Fifteen years ago, I made a major dietary change following some detox programs. The preoccupation with making plant-based sweets came with the birth of my sons who are aligned with our philosophy and for whom I desire natural and nutritious alternatives to commercial sweets. Sweets are associated with moments of indulgence, which cannot be missed. One sweet, one smile!

How would you describe your own philosophy when it comes to making desserts?

For me, it is primarily the quality of the ingredients, the texture of the finished product and the combination of natural flavors.

What are the most popular classic and vegan desserts in the café, and how would you describe them?

Each dessert has its own specificity and target customer. Tastes are surprisingly diverse, thankfully! On the vegan side, one of the all-time favorite desserts that is not missing from our display case is the chocolate mousse, which has an airy texture thanks to an ingredient that replaces the egg white in vegan cuisine that comes from boiling chickpeas. Dates filled with vegan butters are also popular for a quick, sweet and healthy snack. Premium ice creams are by far very much appreciated!

What recommendations do you come to the customer to choose the right coffee and desserts for their taste?

By presenting the products to them, customers can choose what is right for their taste and condition.

How do you integrate customer feedback into improving the menu and overall experience in the café?

Feedback is very important. We pay attention to this to improve or complement our offer.

Do you make sustainable choices in terms of suppliers and raw materials to ensure quality and social responsibility?

Before selecting suppliers, we have tested many sources over time. We now have some established suppliers that we can rely on, especially in terms of the consistency of the ingredients they supply. It all translates into the taste of the final product.

What initiatives or events do you organize to involve the community around the café?

Being passionate and very active in the past in the field of photography, one of the requirements of setting up the café was the possibility to do exhibitions with different themes. I thought of a versatile system of exhibiting in the café. We started with the exhibition of a series of photographs taken by me documenting the development of the neighborhood we are in. We also hosted over time all kinds of exhibitions - painting exhibitions of a local artist, a photography exhibition of a fascinating project about the promotion of old and abandoned castles in Romania, hand-painted ceramics exhibition. Furthermore, we remain open to collaborations of this kind that bring art closer to the consumer in a decent and relaxed environment for the viewer.

Do you accommodate specific customer requirements such as food allergies or dietary preferences in menu creation?

A lot of this is solved by having plant-based products. For orders with special requirements, recipes can be adapted.

Will there be a message to the consumer?

We invite them to enjoy a good coffee in a "hidden gem" in Brașov's most airy neighborhood!