1.0DiVanhttps://divan.fyi/en/rich600338<blockquote class="wp-embedded-content" data-secret="deRuEahVcH"><a href="https://divan.fyi/en/place/le-kolac-2/">Le Cake</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://divan.fyi/en/place/le-kolac-2/embed/#?secret=deRuEahVcH" width="600" height="338" title="“Le Cake” — DiVan" data-secret="deRuEahVcH" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://divan.fyi/wp-content/uploads/2020/05/le_kolac.jpg1010544Boutique confectionery Le Kolač At the beginning of 2019, Robert Hromalić opened the doors of his independent boutique confectionery, where he kept the name Le Kolač, the former neighborhood confectionery, but gave a new look and concept. The new venture was preceded by schooling at the prestigious Ferrandi Culinary School in Paris where, after graduation, he worked side by side with big names in the confectionery scene such as [[]