The industrial scale of artisanal craft in Gaziantep
In short: Discover how a traditional bakery manages to produce 20,000 pieces of baklava every week without sacrificing the meticulous techniques that define this UNESCO-recognized culinary art.
In the southeastern city of Gaziantep—a designated UNESCO Creative City of Gastronomy—master chef Mehmet Akincioglu leads a production that balances massive scale with traditional integrity. The shop produces 1,200 trays of baklava weekly, requiring a rigorous selection process for every raw ingredient, including the dough, butter, and pistachios.
The video provides an inside look at Akincioglu Baklava, showcasing how high-volume production maintains the intense flavor and specific consistency required for one of Turkey's most iconic desserts.
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Sources
- Summary by Intellect · source: How 20,000 Pieces Of Baklava Are Handmade Every Week In Gaziantep, Turkey | Big Batches
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