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Ema Pogačar

Ema Pogačar as a Bachelor of Economics directed her entire life and work towards the field of tourism and hospitality. After finishing her studies she started working in a private tourist agency in Bled and simultaneously also in Gorenjska banka in Bled.

She got the opportunity for internship and her first employment at the Municipality of Kranj where she was responsible for tourism and hospitality. She started off by recording the state of tourism and drawing the guidelines for the further development in the area of the municipality of Kranj at the time. After 4 years at this job she left on a one-year specialized study of tourism to Austria – to Salzburger Tourismusschulen, Direktion Bischofshofen, where she completed her studies with honors at the end of June 1995.

After her studies abroad she spent several years working in the food processing industry. For over 7 years she headed the sector for hospitality and tourism in the then joint-stock company Živila Kranj, later assuming the heading of hospitality, forwarding, and stores of the branch Karavanke, within the successful company Kompas MTS.

After that she assumed the post of the director of the second biggest hotel in Slovenia – the Park hotel in Bled and the leading of the tourism department at the company Sportina. She actively participated in the complete reorganization of the Vila Prešeren in Bled and prepared a business plan for the use of the Vila Bled and Pristava.

In 2009, she decided to undertake a new challenge and open her own company for the production of the Bled cream cake – kremšnita. She got the idea when she read the statement of Peter X. Kelly, the owner of several restaurants in New York, saying that the kremšnita is the only Slovenian dessert that could easily be sold also on Manhattan. If kremšnita is good enough for America it also needs to be actualized for the Slovenians who have a sweet tooth! The beginning of the company Conditus were very tough and orders small; yet the strong will and hard work brought the company to a constant rise.

She believes that it is possible to succeed through hard and honest work, therefore, in her company she most appreciates the diligent and responsible workers with the sense of belonging and of whom she is truly proud. Currently, they daily bake the dough and cook the cream for 2,000–3,000 Bled cream cakes which are entirely hand-made from natural ingredients.