Layered, daily, rolled by hand
A counter in Trabzon where the dough is rolled by hand every morning. Börek and baklava, with the syrup at its own consistency.
See the counterFrom the counter
Most Loved
What is on the counter
Six shelves, six separate crafts
Syrup-Soaked Pastries
Trays of hand-rolled filo with butter brushed between every layer. The syrup is judged fresh each morning: too thick and it sits on top, too thin and it takes the crispness away.
Milk Desserts
Unlike the syrup trays, these do not keep. The milk arrives daily; the puddings and the cakes are both made the same day and finish the same day. If something needs a night in the fridge, we say so.
Turkish Delight
Starch and sugar are stirred for a long stretch, then cut and left to rest. The pistachios and walnuts go in roasted, never raw; how fresh the nut is decides how long the delight keeps.
Breakfast
Mornings run on their own clock. For börek and poğaça alike, half the taste is decided in the minutes between the tray and the counter; the breakfast spread is laid on the table, it does not wait on a plate.
Chocolates
Chocolate is the shelf most sensitive to heat. If the tempering misses, the surface goes grey and the snap disappears. In summer we tell you at the counter how long it will hold.
Gift Boxes
Boxes that travel are packed differently. Before we close the lid we talk through which sweets survive a flight and which ones need eating the same day.
Production
The part with no shortcut
How thin the filo goes is judged by hand rather than by scales, because flour does not carry the same moisture two days running. Butter is spread between the layers one at a time. The syrup is checked again every morning.
Read how it is made