[jusquan]

There’s a baklava place in SF called Baklava Story that is hands down the best baklava I have ever had and probably will ever will have. The owner, Tolgay, travels to Turkey each year to source pistachios and milk to make butter with from specific farms each year. With the residual milk from making clarified butter from the Turkish milk, he makes soap, and gives it to customers.

Every single one of his reviews on Google and yelp are 5 stars. I deeply admire folks that invest so much of their time into one craft (especially if it happens to be edible) to become the best

[sixstringtheory]

This is one of my retirement dreams. Not baklava, but take a food item that I cherish (I won't divulge which one!), and execute on it as well as I can possibly imagine, vertically integrating as much of the inputs as possible. I love his minimal waste approach with the auxiliary soap output.

Basically, the Unix philosophy applied to cuisine.

[mtillman]

Please make the menu a manpage

[sixstringtheory]

Deal. And we'll also announce upcoming specials in a plan file.

[mtillman]

Moved to Vegas a few years ago and hadn’t met the neighbors ahead of time. Turns out they’re Turkish and their cousin brings us a full pan of homemade baklava once a quarter. Mixes the types up. Perfect neighbors! Also, Summerlin farmers market has a baklava seller that even makes Hawaiian Baklava with reduced pineapple syrup.

[occam54]

Don't say than, until you've had Lebannese baklava. Both the Turkish and Greek varieties are oversweet. Lebanese baklava on the other hand is finer, more refined and does not drip syrop.

[yuy910616]

by the dandelion factory right? I biked passed it yesterday and saw that they just reopened.