Antep Baklava
Why Is Antep Baklava Different? The Four Ingredients Behind the EU Geographical Indication
What sets apart Antep baklava, the first Turkish product registered in the European Union in 2013?
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Antep Baklava
Green Pistachio Kernels: Why Harvest Early in August?
Baklava's green colour comes not from dye but from the harvest calendar. The journey from the orchards to the workshop.
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Storage and Shipping
How Does Baklava Survive Shipping? Dry Baklava and the Balance of Syrup
What do we do so that baklava from the morning oven is just as fresh the next day in İzmir, or four days later in…
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Storage and Shipping
How Should Baklava Be Stored, and Should It Be Warmed? Serving It Right at Home
Fridge or room temperature? Tips for serving baklava as if it were the first day.
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