The Story Behind the Flavor

Sometimes a flavor is more than just a flavor. It’s a bridge.

This baklava was born from a conversation with the owner of Sinbad, a local Iraqi market. She discovered my bakery through a mutual customer and invited me to share my baklava with her. She loved the heart of it, but asked for something closer to her culture—without cinnamon or clove, and using only pistachios (no walnuts, no pecans).

Though a pure pistachio baklava is more expensive to make, there was something about this woman—her joy, her passion for food, her generosity—that made me want to rise to the challenge. I dug deep into Iraqi baklava traditions and discovered a version made with orange blossom and cardamom. That sparked a memory of cardamom-peach crepes once made for me by an Indian friend. The nostalgia hit me hard—and I knew I had to try.

I sourced a vibrant orange oil and the finest cardamom I could find—no expense spared—and got to work in my kitchen. The result was magical: delicate layers of phyllo surrounding buttery pistachios, kissed by citrus and warm, floral spice.

When I returned to her store with the finished product, we gathered around the table—she, her daughter, a staff member, and a friend. We all took a bite, and suddenly, the room went silent. Eyes widened. Smiles bloomed. We were stunned by how delicious it was. That special, soul-deep silence that only good food can create.

Then, as if to seal the connection, she brought me a plate of her freshly made falafel and salad while we chatted. I devoured every bite. It tasted like comfort, like home, like love. I left her the very first pan of this new flavor to enjoy and to share.

Tasting Notes:

Bright citrus. Warm spice. Nutty richness.
An elegant twist on tradition—both ancient and new.