Tasteful Spreads Range
Spread the Joy, Taste the Quality
80% Pistachio,
100% Crunch
Discover the exquisite taste of Pistachio Crunch, made with80% premium Gaziantep pistachios, renowned for their rich flavour and superiorquality. Each jar is packed with the authentic, nutty goodness of these prizedpistachios, delivering a deliciously crunchy and indulgent spread. Perfect foradding a burst of flavour to your favourite foods or enjoying straight from thespoon, Pistachio Crunch offers a true taste of Gaziantep in every bite.
Made with Premium Gaziantep Pistachios
A Taste of Gaziantep Tradition
Perfect Balance of Nutty Flavour and Crunch
Savour the Nutty Goodness of
Hazelnut Butter &
Hazelnut Crunch
Experience the rich flavors and unique texture of Kunefe, a special Turkish dessert made with stretchy cheese and sweet syrup. Our Kunefe is crafted with care to deliver an authentic and delightful dessert experience.
Hazelnut Butter 50%
Hazelnut Crunch 70%
Hazelnut Perfection in Every Spread
A Wide Variety of Irresistible Flavors to Choose From
Made with Authentic Ingredients for an Authentic Taste
Indulge in Handmade Quality Desserts That Delight Your Taste Buds
Experience the Richness of Traditional Turkish Desserts
Discover the Perfect Combination of Sweetness and Flakiness
Treat Yourself to Exquisite Handcrafted Gourmet Desserts
Savor Every Bite of Our Artisanal Frozen Desserts
Discover Our Delicious Baklava Selection
Indulge in Our Irresistible Baklava Varieties
John Doe
Food Critic, Tasty Times
Frequently Asked Questions
Find answers to common questions about Baklava storage, ingredients, and serving suggestions.
Baklava should be stored in an airtight container at room temperature for up to one week to maintain its freshness.
Baklava is made with layers of phyllo pastry, nuts, and a sweet syrup made from honey, sugar, and lemon juice.
Baklava is best served at room temperature or slightly warmed. It can be enjoyed on its own or with a scoop of ice cream.
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Get in Touch
For any inquiries related to our Baklava products, please contact us.