Welcome
Shop handmade traditional baklava with the thinnest layers of phyllo and a unique taste. Our specialized masters apply special methods and prepare high quality products with the purest and most selected materials from Greece and abroad.
Baklava with Pistachio
Chocolate Baklava
Baklava Midye
Baklava Havuc
Baklava Sobiyet
Baklava with Almond
Baklava with Walnut
Baklava Durum
Baklava with Pistachio
Baklava with Pistachio is prepared by using 40 layers of phyllo on average and contains pistachio which is cultivated in Gaziantep.
Baklava Midye
It has the characteristic shape of a mussel and contains a mixture of semolina, walnuts and plenty of pistachio.
Baklava Durum
Baklava Durum is made of one roll of phyllo, 90% of it is pistachio while its syrup is slightly less than that of classic baklava.
Baklava Sobiyet
It has 13 layers of phyllo and contains semolina and plenty of pistachio.
Baklava Havuc
Large piece of baklava prepared with 30 layers of phyllo and contains a large amount of ground nuts.
Chocolate Baklava
Chocolate Baklava dough is kneaded with a flour with a high concentrate of cacao.
Baklava with Walnut
Is prepared by using 40 layers of phyllo with milk-white walnuts peppered as between the layers.
Baklava with Almond
Made with 12 layers of phyllo and peeled almonds.
The Art of Baklava
The image of baklava craftsmen in action is an unforgettable experience. Each of them spends 8-10 years in each stage of baklava production, until its perfection, the preparation of the dough, its transformation into thin sheets, the preparation of the syrup, the baking at the appropriate temperature…
The first thing that greets you is the flour clouds that rise in the air as the thin paper-like sheets are prepared. Everything is spread by hand and with the rolling pin. Each sheet is so thin that you can read a newspaper through it. When it reaches a thickness of only 2 mm, the craftsmen begin to spread them one after the other on a flat buttered utensil.