A proposed destination combining a flagship gelateria, an interactive museum of gelato history, the AI-assisted BAKTI app, and programmes and events. Gelato, freshly made gluten-free cones, gelato cakes, specialty coffee and affogato form the guest experience.

BAKTI was founded by Samanta Rejc and Sash M. Krasnov. George is a co-owner and business partner. Together, they bring experience in hospitality, gelato, coffee, entrepreneurship and business development.

Samanta Rejc — Co-founder, co-owner and operations lead
Samanta is an entrepreneur, writer and experienced hospitality professional. Her background includes the fashion industry, skincare and professional beauty services. She comes from a fifth-generation family of professional chefs, a culinary tradition her mother continues. A member of the Specialty Coffee Association (SCA), Samanta leads BAKTI’s specialty coffee programme and oversees management.

Sash M. Krasnov — Co-founder, co-owner and gelato artist
Sash is a professional dance teacher and a member of the Imperial Society of Teachers of Dancing (ISTD) in London. He is also a gelato artist, bringing a creative approach to flavour development and the BAKTI concept.

George — Co-owner and business partner
George is a financial and business advisor and entrepreneur who has run his own shops and companies. He advises successful entrepreneurs internationally, including in Saudi Arabia, Egypt, Nigeria and the United States. At BAKTI, he develops business models and partnerships and coordinates financial, legal and contractual matters.

BAKTI comes from Slovenia and was born in Piran, a historic seaside town on the northern Adriatic. Piran is recorded in the seventh-century Cosmography of Ravenna, and the region’s traditional salt-making dates back more than 700 years, as described by Portorož & Piran tourism.

We like to say: “When the sea kisses the sun, salt is born — and so was BAKTI.”

Piran sits close to Italy and Croatia: Trieste is about 36 km away by road, and the Croatian border crossing at Dragonja is about 13 km away. By road, Klagenfurt is approximately 200 km away, Munich 452 km, and Budapest 552 km.

Piran is also home to our PiranArt Hotel & Restaurant. We warmly invite you to visit www.piranart.com.

BAKTI already offers 180 flavours. In Cairo, we plan to start with 252 plant-based, gluten-free flavours, shown across seven vitrines with 36 flavours each. Ten rotating gelato machines will also make gelato live in front of visitors.

Guinness World Records lists 238 flavours as the record for the most flavours of ice cream commercially available.

BAKTI plans to start in Cairo with 252 plant-based, gluten-free flavours: seven vitrines with 36 flavours each, 14 more than the listed benchmark.

For BAKTI, this is an ambitious international milestone that can put Cairo on the map as a world capital of gelato.

Source: Guinness World Records — official record listing. The listing states 238 flavours, achieved by La Casa Gelato on 14 November 2019.

The origins, history and evolution of gelato, brought to life through interactive displays and digital screens. The museum adds a learning experience to the flagship visit.

The app will help guests explore flavours and combinations based on their preferences, view ingredient information, and follow new flavours, launches and events.

Guests will be able to indicate allergies and ingredients they need to avoid. Using verified product and allergen information, the app is intended to flag relevant ingredients and guide questions to our team.

Allergen questions should also be checked with our team before ordering; AI assistance does not replace verified product information and staff guidance.

Coffee valued for its distinctive flavour, aroma and origin. Careful sourcing, considered roasting and precise brewing bring those qualities into the cup.

BAKTI affogato combines specialty espresso with freshly crafted gelato. Plant-based milk options will complement the coffee menu.

BAKTI’s own gluten-free cones will be freshly made on site. The colourful collection includes matcha, spirulina, turmeric, raspberry, charcoal and chocolate.

Private and corporate catering will bring the experience to celebrations and business gatherings. Dedicated production capacity is also planned to supply B2B customers alongside the flagship operation.

Site selection will balance visitor access, local repeat demand, suitable floor area, rental cost and technical requirements. The final location and lease have yet to be confirmed. Reliable power, heat removal, cold storage and delivery access are essential to operating the full flavour collection.

The gelato and cake photographs, team photographs and activity photographs show BAKTI’s own products, people and work. The architectural interior and cone images are AI-generated concept illustrations. The miniature collection illustrations are reused from the BAKTI website.