The Art of Baklava: A Sweet Journey with Chef Mualla Bulut

At The Baklava House, every bite of our golden, flaky baklava tells a story — not just of craftsmanship and tradition, but of one woman’s lifelong passion for perfection. That woman is Chef Mualla Bulut, the heart and soul of our kitchen, whose heritage, hands, and heart shape each tray that leaves our ovens.

Born into a family from Kahramanmaraş, a region deeply rooted in dessert artistry, Mualla grew up in a home where the scent of melting butter and roasted pistachios was as familiar as morning tea. Her mother and aunts taught her the importance of sabır — patience — in preparing baklava: how to roll the phyllo thin enough to see through, how to roast the nuts just right, and how to pour the syrup warm but not boiling, so the layers stay crisp.

Years later, after moving to Los Angeles and founding Muma Kitchen, Mualla carried her heritage with her, one tray at a time. She noticed that in a fast-paced, convenience-driven world, the elegance and effort of true baklava were often lost. She made it her mission not just to introduce baklava to a new generation, but to revive its soul.

At The Baklava House, our baklava is made with hand-rolled dough, premium pistachios from Gaziantep, and clarified butter, using techniques passed down for generations. Mualla insists on using traditional marble tables to work the dough — maintaining the right temperature and humidity. Nothing is rushed. Each tray takes hours, sometimes days, from dough to delivery. And she supervises every step.

What makes our baklava different is more than ingredients — it’s intention. It’s about respect: for the craft, for the history, and for the person who will take that first, delicate bite.

As Chef Mualla often says:
"Baklava is not just dessert — it is a celebration. A celebration of effort, memory, and generosity."

Come celebrate with us. Taste the difference tradition and love can make.