Baklava Producer In Turkiye - Emiroğlu

Emiroğlu is a baklava producer in Turkiye. The Sevim family, who immigrated from Kastamonu to Istanbul in 1964, started its business by opening a candy store in Çapa. Emiroğlu Baklavas Partner Abdullah Sevim's family returned to pastry making in the 1970s, after serving in the confectionery business for 6 years.

• Explaining that they also sold baklava in their patisseries, Sevim said, “At that time, we were buying baklava ready-made.” He worked as a pastry chef in Çapa for 2 years and handed it over. In 1972, he took over a new patisserie in Kocamustafapaşa and ran it for 3 years. But it had to transfer it for various reasons. Later, he bought a place in Kurtuluş and transferred it in 1980.

Service of the Baklava Producer In Turkiye

• He thought that he would not do pastry after this period and decided to run a restaurant in Çağlayan. After his short-lived restaurant experience, he returned to the pastry business in Erenköy and Kurtuluş but did not continue. Explaining that its products are currently produced in a factory with a usable area of ​​750 square meters, Abdullah Sevim notes that they are trying to make the best baklava, pastry, and ice cream in Turkiye in their production areas. Serving with a total of 6 branches, Emiroğlu Baklavaları does not offer franchising due to the high cost.
• Saying that the secret of baklava is that flour, sugar, peanuts, and oil are good, Sevim states that it uses pistachios from the Antep Barak region. The most important element that adds flavor to baklava is butter. Stating that they had previously procured the butter from Şanlıurfa, Sevim says that they preferred industrially produced butter because it is hygienic and reliable.

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