About Us

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.

What started as a stall at the Sunday market grew, one order at a time, into a small kitchen that now ships nationwide — but the batches are still small, and the recipes haven't changed.