The pastry is one of the most popular sweets in Turkey, as well as in the Middle East and Balkan countries, and seduces locals and tourists alike.
The Karakoy Gulluoglu, located a few steps away from the Bosphorus, is a baklava bakery run by the Gullu family from Antep, like most baklava producers in the country.
The high-end 300 square-meter baklava bakery – which opened in 1949 – sells almost three tons of baklavas during religious festivals or New Year’s Eve, says Hasan Akbiyik, 62, a salesman for Karakoy Gulluoglu.
According to an Istanbul-based association on baklava and dessert production, Baktad, Turkey produces around 950 tons of baklavas daily.
The average of annual baklava consumption for per person is around 4.4 kg, the Baktad said in a statement to Anadolu Agency.
The industry employs more than 60,000 people at around 25,000 companies across Turkey and makes an annual domestic turnover of around 8.5 billion Turkish liras ($2.9 billion).
While the industry’s exports of baklava amounted to $1 million in 2005, it increased to more than $4 million in 2014, Baktad added.