From my grandmother's kitchen to yours
Güleziz began in 2011 with a single recipe: baklava soaked in rosewater from the fields behind our house in Isparta. We still press that same rosewater today, and every tray is still finished by hand.
We work in small batches with local farms for fruit, nuts and dairy, so what ships from our kitchen is close to what you'd be served at our table.
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