Fresh baklava is a local business
Baklava is at its best days old, not months. That is why it is made where it is sold, and why Sarajevo has its own counters and its own following. A container from Gaziantep does not compete with them on freshness and we do not claim it does. Baklava itself sits outside the core range: it is sourced on request, and the producer’s shelf-life figure is confirmed before quoting, because that figure decides whether the line works for you at all.
What the workshop buys
Kadayıf and pistachio are Gaziantep products and both travel well. Bulk pistachio, raw or roasted, and kadayıf are sourced on request: we confirm the grade, the format and the packing before quoting, and load them in the same container as the rest of your list. Kadayıf is shipped as a dry shredded pastry in cartons; pistachio is named as Gaziantep pistachio on the technical data sheet, with the grade and the calibre stated per line. Tahini and halva are handled the same way, on request.
And what goes on the shelf
The shelf-stable end of the same tradition: ratluk in baklava-cut formats, pistachio and kadayıf bars, chocolate dragées and pistachio spread. Made to keep, and filling the part of the shelf a fresh counter cannot stock. Ratluk comes both ways — bulk cartons for the counter and for repacking, and retail boxes for the shelf — plain or with pistachio, walnut or hazelnut, cut to the format you ask for.
The words the shelf already uses
Nothing here needs translating into an exotic register. Lokum is ratluk, kadaif and baklava are ordinary words, and the Dubai-style bar is asked for as dubai čokolada. One term is worth stating precisely: the jar asked for as krem od fistika is a spread, not a milk cream, and the technical data sheet gives the pistachio percentage so you can compare it against what you sell now. The offer repeats that wording rather than leaving the buyer to assume a dairy product.
One load, two purposes
The container is mixed: raw material for the workshop and finished lines for the shelf can travel together, each on its own pallet, under one packing list and one origin document. For a smaller shop that is the difference between one purchase and three. Chocolate and coated lines travel at +18/+20 °C, so a summer load is quoted as a reefer; kadayıf, ratluk and dry pistachio travel dry all year, and the offer says which pallet sits in which regime.
What to send
A workshop list and a shelf list can go in the same message: the references, the quantity per line, and the border crossing or delivery address. Bosnia and Herzegovina is outside the EU, so the load moves on a EUR.1 under the free trade agreement rather than an A.TR. The written offer follows in US dollars or euros, line by line, with the format, the minimum per line and the delivery term. Prices are not quoted in convertible marks, and the quotation is valid thirty days from its date unless it says otherwise.
Do you supply baklava itself?
It is outside the core range and sourced on request. We confirm composition, format and the producer’s shelf-life figure before quoting — and that figure is the one that decides whether the line works for you.
Can you supply kadayıf and bulk pistachio?
Yes, on request. We confirm the grade, the format and the packing before quoting and load them in the same container.
Is the pistachio from Gaziantep?
Yes, and it is named as Gaziantep pistachio on our technical data sheet, per line.
