From Gaziantep, with care.
"Our grandfather's recipe is on the wall. We've never written it down — we hand it from one pair of fingers to the next."
Zaitoune began in 1991 in a stone-floored kitchen in Gaziantep, six blocks from the pistachio market. The Demir family had been baking sweets out of that same room since 1953 — Zaitoune is just the name they finally gave it.
Everything is rolled by hand on a marble slab. The phyllo is so thin you can read a newspaper through it. The pistachios are bought from the same farm cooperative their grandfather worked with, in Şanlıurfa.
Every tray of baklava is rolled, layered and baked the same morning it leaves the kitchen. By the time it reaches our Houston warehouse, it's typically less than 96 hours from the oven.
Everything from Zaitoune
A few moments in the history
Grandfather Hasan starts selling baklava from a market stall in Gaziantep.
The shop takes the name Zaitoune. First catalog printed.
Ayşe & Mehmet take over from their father, modernize the kitchen.
Babanuj signs as exclusive U.S. distributor.
In-stock across 600+ U.S. retailers; 4.9★ on 2,400 reviews.
