An elegant journey
to Baklava roots
and flavours

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Masterly rolling
the gold

Our lightly buttered paper-thin phyllo dough [the Greeks inherited their word for leaf to the world of pastry] is deftly rolled by hand, not too loose-not too tight, layer over layer, to evenly wrap the fillings of our recipes and make sure they will bake to a perfect aromatic blend. Compared to the traditional spread of phyllo sheets in a pan, the roll is far more delicate a process; to master it takes time and effort. To masterly produce 50.000 handmade baklava rolls a day you will certainly need a dedicated team like ours.

Over the years our handmade baklava was introduced to visitors in Ioannina, Athens, Santorini, Crete, Corfu, Mykonos, Rhodes and other destinations in Greece, before traveling to Austria, Canada, Cyprus, France, Germany, Holland, Hungary, Italy, Norway, Poland, Slovakia, South Africa, Sweden, Switzerland, the UAE, the UK, and the USA.


Find your star

From the Byzantine and Oriental palaces to the shelves of modern grocery stores in Europe and America, baklava is always a cosmopolitan experience.

In our “Cosmopolitan Collection” we combine the crunchy phyllo and the mixture of nuts and oat flakes with extra virgin olive oil and light vanilla syrup to offer you a delicious light baklava roll, rich in fiber.

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A leading local producer
of a cosmopolitan sweet 

We produce over
10 million baklava rolls
per year for clients
in Greece and abroad.  


We distribute our products
in 25 countries worldwide
and occupy a leading position
in our market.


We provide more than 50 recipes
to choose from with necessary
certificates for our raw
materials and Quality
Assurance certifications