Our story
A family recipe, made fresh every day.
Since 2009 we have been making baklava the Gaziantep way – by hand, every day, following a recipe passed down through generations of our family.
From Gaziantep to Berlin
A craft without shortcuts
In Gaziantep, baklava is not just one dessert among many. It is a craft with its own rules: dough stretched so thin you can almost see through it, pistachios from the region, butter, heat and patience. Those who learn it learn it from a master – over years, not weeks.
We brought exactly this craft to Berlin. Since 2009 we have been baking to our family’s recipe, today with our café on Kottbusser Damm.
Founding story from the interview: who started in 2009, how the family came to Berlin, where it all began?
Sketch for the photo shoot: master Ahmet Tarik Celik stretching the yufka over the oklava, with the round copper tray of cut baklava below. Side light, warm tones.
The master
Ahmet Tarik Celik
Our bakery is led by Ahmet Tarik Celik, baklava master and co-owner of Sengüloglu. Together with his team from Antep he makes our baklava by hand every day – the way he learned it in Gaziantep.
Where and with whom he trained, master since when; confirm spelling Tarık/Çelik
Quote from the master, e.g. how he recognises good baklava
Ahmet Tarik Celik, baklava master
What goes in
Few ingredients, no shortcuts
Good baklava doesn’t need much – but it needs the right things. Our pistachios come from the Gaziantep region. Add butter and beet sugar. We use no glucose and no preservatives.
2009
baking in Berlin since
Daily
made fresh by hand
Antep
where our pistachios come from
4.8 ★
on Google
Baklava with pistachios (special) – a variety with an extra-high share of pistachio.
Today
On Kottbusser Damm
You’ll find us at Kottbusser Damm 32 – for a piece of baklava on the spot or a box to take away. On the wall hangs the “Çingene Kızı” mosaic from Zeugma, a greeting from our home town. More about Gaziantep
And if you don’t live in Berlin: we ship our baklava fresh with DHL.