“I learned to make baklava where time moved softly—at my Yiayia’s table, surrounded by quiet conversation and the scent of warm honey. She was born on the Greek island of Tenedos, a place rich with stories and old traditions. In 1919, as a young girl, she left Greece behind during a time of great uncertainty, crossing the sea in search of freedom and a safer future. What she carried with her were not possessions, but memory, resilience, and the flavors of home.
Each sheet of phyllo was laid by hand, each layer is a small act of devotion—never rushed and never meant to be kept. Once reserved for moments of honor and celebration, baklava has always been meant to be shared. I still bake it in that same spirit today. Crisp, buttery layers cradle toasted walnuts and are finished with fragrant honey syrup, inviting you to slow down and savor. Whether offered as a gift or enjoyed in a quiet moment of indulgence, this baklava is meant to linger—turning simple moments into something remembered.”
A tradition of patience, generosity, and sweetness—passed from my Yiayia’s hands to yours.
