Our story
A family recipe, made fresh every day.
Since 2009 we have been making baklava the Gaziantep way – by hand, every day, following a recipe passed down through generations of our family.
From Gaziantep to Berlin
A craft without shortcuts
In Gaziantep, baklava is not just one dessert among many. It is a craft with its own rules: dough stretched so thin you can almost see through it, pistachios from the region, clarified butter, heat and patience – 40 layers in every tray. Those who learn it learn it from a master – over years, not weeks.
We brought exactly this craft to Berlin. Since 2009 we have been baking to our family’s recipe – today for four shops in Berlin, with our flagship on Kottbusser Damm.
The master
Our masters
Our bakery is run by experienced masters trained in Gaziantep, with 30 years in the baklava craft. They make our baklava by hand every day, the way they learned it in Gaziantep.
“The secret of baklava is not to rush: you roll the yufka so thin the light shines through, you are generous with the pistachio – patience does the rest.”
Our masters from Gaziantep
What goes in
Few ingredients, no shortcuts
Good baklava doesn’t need much – but it needs the right things. We use first-grade Boz pistachios from Antep, clarified butter (sade yağ) and pure sugar – for 40 paper-thin layers of yufka. We use no glucose, no additives and no preservatives.
2009
baking in Berlin since
Daily
made fresh by hand
Antep
where our pistachios come from
4.8 ★
on Google
Baklava with pistachios (special) – a variety with an extra-high share of pistachio.
Today
Four times in Berlin
Our flagship is at Kottbusser Damm 32 in Kreuzberg. You’ll also find us at Müllerstraße 31 (Wedding) and Hauptstraße 12 (Schöneberg), and soon at Kottbusser Damm 29–30. Everywhere you can have a piece of baklava on the spot or take a box home. On the wall hangs the “Çingene Kızı” mosaic from Zeugma, a greeting from our home town. More about Gaziantep
And if you don’t live in Berlin: we ship our baklava fresh with DHL.