Our Kitchen

At Beyoğlu Baklava, we honor the ‘Old Masters Legacy’ by adhering to traditional recipes passed down through generations. Our kitchen is a testament to this heritage, blending age-old techniques with the finest ingredients, each with its own story. The heart of our baklava lies in its ingredients, sourced directly from our warehouse in Gaziantep, a city synonymous with culinary excellence in Turkiye.

Our Antep pistachios, the first harvest of the year, are renowned for their distinctive taste, color, and aroma, setting the standard for quality. These pistachios, integral to our baklava, lend their rich, nutty flavor, making each bite a gourmet experience. The pure butter, another key component, is sourced from local sheep grazing on the fresh, springtime pastures of the region. Known as ‘spring butter,‘ its unique flavor and aroma are essential to achieving the authentic taste of our baklava.

Equally vital is the special Karakoyunlu wheat flour, grown in Gaziantep’s lush fields. This flour is crucial for creating the crisp, golden layers of phyllo that characterize our baklava, contributing to its signature texture and depth of flavor. The meticulous process of layering these ingredients, combined with the skill and passion of our chefs, results in baklava that is not just a dessert, but a culinary masterpiece.

Every element of our baklava, from the Antep pistachios and pure butter to the specialized flour, is a tribute to the Old Masters of Gaziantep. Their legacy lives on in our kitchen, where tradition meets artistry, ensuring that each piece of Beyoğlu Baklava is a celebration of our rich culinary heritage.