Kate Bošković, Stiv Kahlina i Jozefina Birindžić
Episode · #737
POSLOVNI ĐIR - Kate Bošković, Stiv Kahlina i Jozefina Birindžić
Guest Kate Bošković, Stiv Kahlina i Jozefina BirindžićHosted by Mojdana KoharevićMay 3, 2026
Kate Bošković, Stiv Kahlina i Jozefina Birindžić
About this episode
What you'll hear in this conversation
Croatia boasts confectioners whose creations win international awards, yet many domestic consumers remain unaware of this hidden quality. This paradox highlights a deeper challenge: how to cultivate a discerning palate in a market where rich culinary heritage often gets overshadowed by mass-produced alternatives. Kate Bošković, organizer of Split's inaugural SlastCroFest, set out to bridge this gap, bringing together artisans like Stiv Kahlina of Taman Chocolates, who grapples with global supply crises, and Jozefina Birindžić, who faces the quiet struggle of reviving a centuries-old Slavonian dessert. Their conversation explores the practicalities of building a premium food business in a market still learning to value its own treasures, and what it truly takes to make an invisible quality visible.
Insights from the conversation
What to take from this episode
01
SlastCroFest, a new festival for Croatian sweets, went from idea to full realization in just four months, from mid-January to early May. When an idea resonates deeply, the necessary institutional and entrepreneurial support can align with surprising speed. Don't assume a long lead time for a concept that genuinely fills a market need.
02
Despite Croatia having internationally recognized confectioners, Kate Bošković notes that the country lacks a sufficiently developed gastro culture where consumers recognize the quality of domestic products. The challenge for premium local producers isn't a lack of excellence, but a market that needs education to discern and value what's made at home.
03
Jozefina Birindžić is trying to launch Tiritl, a Slavonian cookie from 18th-century cookbooks, even mentioned in Ivana Brlić Mažuranić's letters, but admits she's "afraid to start" despite its historical significance. The path from rediscovering culinary heritage to commercial production is often blocked not by lack of product or story, but by the sheer entrepreneurial fear of taking the first, unsupported step.
04
Jozefina observes that for local initiatives, "if you bring it to the right path and it gets recognized, then maybe you get a little push forward. If you don't do it yourself, then you have no chance." External support for niche, heritage products rarely appears at conception; it typically follows after an entrepreneur has already proven initial viability and market interest through their own efforts.
05
Stiv Kahlina, founder of Taman Chocolates, jokes that he "wasn't a chocolate lover" and his wife "forced him" into the business two decades ago. Deep passion for a product isn't always the prerequisite for building a successful, specialized business. Sometimes, a pragmatic entry, or even external influence, can lead to sustained expertise and market presence.
06
Ten years into his business, Stiv reflects on the current global cocoa crisis, which is "definitely impacting everyone in the chain," making his beginnings feel like "total madness" in hindsight. Entrepreneurial resilience isn't just about initial courage; it's about navigating unforeseen global disruptions that can fundamentally alter the cost structure of an entire industry.
07
Stiv states his commitment: "What we won't compromise on... is quality. That is our comparative advantage over industry." For artisan food producers facing rising raw material costs and competition, an unwavering commitment to quality becomes the primary competitive defense against industrial players, even when it means higher prices.
08
Kate emphasizes that while "modern European trends... are beautiful and visually effective," Croatia also has "many protected sweets" and even one "under UNESCO protection." Defining a unique market position for local gastronomy means balancing contemporary aesthetics with deep historical roots. The most distinctive offerings often draw on centuries of tradition, not just current fads.
09
Jozefina highlights the need for Slavonski Brod to have "something truly its own," noting that while regional Slavonian food exists, specific, authentic products tied to a single town are rare. Authenticity in local food doesn't stop at regional identity; it finds its strongest expression in hyper-local specialties that create a unique draw.
10
The Slatkopedija portal and SlastCroFest aim to help consumers "finally understand why a certain chocolate costs significantly more" than mass-produced options. When the price of a quality product rises, the responsibility falls on the producer and promoter to educate the market on the value proposition. Without this context, consumers default to price sensitivity.