Sahrayicedid The family of Emiroğlu Baklavalari partner Abdullah Sevim, after serving 6 years in confectionery, returns to pastry in the 1970s. Describing the baklava selling baklava, Sevim said, "We were buying baklavas at the time. We took over a pastry in Çapa for 2 years. We took over a new pastry shop in Kocamustafapaşa in 1972, but we worked for three years. We took a place and we transferred it there in 1980. After this time we thought we wouldn't do a pastry shop and we decided to start a fast food restaurant in Çağlayan.After a short restaurant experience, we returned to pastry again in Erenköy and Kurtuluş but we didn't continue. "The secret of baklava is naturalness" Abdullah Sevim says that they are currently manufacturing 750 square meters of production area and they try to produce the best baklava, burrito and ice cream of Turkey in their production areas. The secret of baklava is flour, sugar, peanuts and oil, Sevim says, they use pistachios of Antep Barak region.
Polecany
