from our Pittsburgh kitchen

Build your own
baklava box.

Pick a size, fill it with any of eight scratch‑made varieties, and we ship it fresh.

Build a box See the eight
4.9 · 600+ boxes shipped
An open box of assorted Turkish baklava

8 varieties

100% scratch‑made

Never‑frozen phylloGaziantep pistachiosClarified butterShipped fresh

the collection

Eight varieties, all scratch‑made

Every piece is rolled, layered and baked in‑house. Mix and match them into any box you like.

Pistachio baklavaPistachio

Fıstıklı

Gaziantep pistachios, cut thick.

Walnut baklavaWalnut

Cevizli

Toasted walnut, lighter syrup.

Cream & Pistachio baklavaCream & Pistachio

Şöbiyet

Clotted cream folded in pistachio.

Bird's Nest baklavaBird's Nest

Bülbül Yuvası

Coiled kadayıf, pistachio center.

Carrot Slice baklavaCarrot Slice

Havuç Dilimi

Forty layers, pistachio edge.

Pistachio Roll baklavaPistachio Roll

Sarma

Phyllo rolled tight on pistachio.

Shredded baklavaShredded

Kadayıf

Crisp golden threads in syrup.

Chocolate baklavaChocolate

Çikolatalı

Dark chocolate, pistachio dust.

Build your box

make it yours

Fill your box, piece by piece

Choose a size and tap to add — watch it come together, then send it to your cart.

Drag to turn the box

0/16

Step 1 — Pick a size

Step 2 — Fill it

·

16 more pieces to go

Fıstıklı

Pistachio

Cevizli

Walnut

Şöbiyet

Cream & Pistachio

Bülbül Yuvası

Bird's Nest

Havuç Dilimi

Carrot Slice

Sarma

Pistachio Roll

Kadayıf

Shredded

Çikolatalı

Chocolate

Free local delivery over $50 · ships nationwide

in a hurry?

Start with a favorite

Three boxes we're known for — added in one tap, tweak later if you like.

16 pcs

The Classic

Pistachio & walnut, the way it began.

Pistachio ×8Walnut ×8
$42
25 pcs

The Assortment

A little of all eight.

Pistachio ×4Walnut ×3Cream & Pistachio ×3Bird's Nest ×3
$62
16 pcs

Pistachio Lover

For the green-obsessed.

Pistachio ×4Cream & Pistachio ×4Bird's Nest ×4Pistachio Roll ×4
$42

our craft

Everything the long way,
the right way.

We make baklava from start to finish — house phyllo, imported pistachios, butter clarified in our own kitchen. It takes longer. That's the point.

“Great baklava comes from Pittsburgh.”

— Chef Sultan
01
Phyllo, by hand
Rolled gossamer‑thin on a machine carried from Türkiye. Never frozen.
02
Gaziantep pistachios
From a growers' collective — including a family grove near Antep.
03
Clarified butter
Brushed between forty layers. As the chef says — the king.
04
Light syrup
Sugar and lemon, the Turkish way: crisp, glistening, never cloying.
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