A real work of art! Many crunchy filo layers, stuffed with nuts, hazelnuts and pistachio nuts, flavoured with spices and soaked with honey, lemon or rosewater.
People argue about filo’s thickness, the number of layers, the syrup, about the dried fruits to be used and even about baklava’s shape. There are Countries which prefer triangle shape, others that choose squares or rectangles, still others - rhomboids or rolled up baklavas.
But after all, it doesn’t even matter which recipe you will use to make traditional baklava, what really matters is to choose our ZOOM deck oven. Thanks to its gentle and uniform baking without air movement, the results will be great and extremely tasty!

CAMEROONIAN REFERENCES Baton bakery, Moscow