ALL COLOURS ACHIEVED USING NATURAL INGREDIENTS ONLY
ROSE
GERANIUM
This one is weird.
The good kind of weird. Indrishe grows everywhere in Bulgaria.
And we usually don’t make pralines with it.
We walk right past by it an ignore it. No more. This is Pavel’s new signature — this flavour says I am happy where I am.
Dark-green exterior achieved by using green spirulina.
FEATURED IN THE 18 BOX

IRISH
CREAM
Milk chocolate and
a hint of Irish Liquor.
There is a touch of alcohol,
but is there only to remind us
that better times are always
in front of us, not behind us.
Sophisticated-purple exterior achieved by using extracts of sweet potato, radish, cherries and apples.
FEATURED IN THE 12 AND 18 BOXES

PASSION
FRUIT
Another 100% vegan explosion.
If you know someone who claims vegan food is bland, direct them here.
This praline is bold, risk-taking and sparkly. It is sour, but finely balanced. It is everything a trip to an unknown land should be.
Rich-orange exterior achieved by using saffron.
FEATURED IN THE 12 AND 18 BOXES

PISTACHIO
There’s nothing wrong with establishments and clichés as long as they find a way to evolve to break down older establishments and crumble older clichés.
There’s pistachio everywhere these days but our 100% Iranian pistachio paste aided by a texture of crumbed biscuits simply is like nowhere we know of.
Boxy exterior with fine gold lettering.
FEATURED IN THE 12 AND 18 BOXES

YOGHURT
&HONEY
&WALNUTS
Bulgarian taste at its utmost finest. And refined.
Layer one introduces us to pure yoghurt and white chocolate, while layer two enriches the taste with a walnut and honey paste. This is as typical a taste as it gets in as atypical body as possible.
Bright-green exterior achieved
by using saffron, lemon and
green spirulina.
FEATURED IN THE 18 BOX

TONKA
BEANS
Tonka beans are used to invoke hallucinations when consumed in large quantities.
Ours are used to make people lose their words.
The tonka beans pralines take
the award for charm, if charm is, indeed, awarded. It is soft,
mellow and lingering.
Boxy exterior to provide a canvas for artistic flair.
FEATURED IN THE 18 BOX

ROSE
GERANIUM
This one is weird.
The good kind of weird. Indrishe grows everywhere in Bulgaria.
And we usually don’t make pralines with it.
We walk right past by it an ignore it. No more. This is Pavel’s new signature — this flavour says I am happy where I am.
Dark-green exterior achieved by using green spirulina.
FEATURED IN THE 18 BOX

RUM
ORANGE
This one is weird.
The good kind of weird. Indrishe grows everywhere in Bulgaria.
And we usually don’t make pralines with it.
We walk right past by it an ignore it. No more. This is Pavel’s new signature — this flavour says I am happy where I am.
Dark-green exterior achieved by using green spirulina.
FEATURED IN THE 24 BOX

BOURBON
This one is weird.
The good kind of weird. Indrishe grows everywhere in Bulgaria.
And we usually don’t make pralines with it.
We walk right past by it an ignore it. No more. This is Pavel’s new signature — this flavour says I am happy where I am.
Dark-green exterior achieved by using green spirulina.
FEATURED IN THE 24 BOX

CASHEW
This one is weird.
The good kind of weird. Indrishe grows everywhere in Bulgaria.
And we usually don’t make pralines with it.
We walk right past by it an ignore it. No more. This is Pavel’s new signature — this flavour says I am happy where I am.
Dark-green exterior achieved by using green spirulina.
FEATURED IN THE 24 BOX

JUNIPER
BERRIES
This one is weird.
The good kind of weird. Indrishe grows everywhere in Bulgaria.
And we usually don’t make pralines with it.
We walk right past by it an ignore it. No more. This is Pavel’s new signature — this flavour says I am happy where I am.
Dark-green exterior achieved by using green spirulina.
FEATURED IN THE 24 BOX

CINAMON
This one is weird.
The good kind of weird. Indrishe grows everywhere in Bulgaria.
And we usually don’t make pralines with it.
We walk right past by it an ignore it. No more. This is Pavel’s new signature — this flavour says I am happy where I am.
Dark-green exterior achieved by using green spirulina.
FEATURED IN THE 24 BOX

TANGERINE
AND CLOVES
This one is weird.
The good kind of weird. Indrishe grows everywhere in Bulgaria.
And we usually don’t make pralines with it.
We walk right past by it an ignore it. No more. This is Pavel’s new signature — this flavour says I am happy where I am.
Dark-green exterior achieved by using green spirulina.