From a Family Kitchen in Maraş to California’s Favorite Baklava

The Baklava House is more than just a dessert brand—it's the continuation of a 300-year-old culinary legacy that began in Maraş, Turkey, one of the richest gastronomic cities of the Middle East. This region, once a cultural crossroads between Mesopotamia and Anatolia, is home to traditions shaped by centuries of flavor, craftsmanship, and care.

At the center of our story is Chef Mualla Bulut, who grew up surrounded by generations of baklava artisans. Her family recipes—passed down over centuries—are rooted in one unwavering belief: the best ingredients make the best desserts. No margarine. No shortcuts. Only pure butter oils, premium pistachios, and real sugar, just as her ancestors insisted.

In 2010, Mualla moved to the United States with her husband Duran, and their two children, Eren and Esin, driven by a dream: to introduce Americans to the authentic taste of her heritage. They started their first restaurant, Muma Kitchen, in Los Angeles—today one of the city’s most beloved spots for Mediterranean and Middle Eastern cuisine.

But it was the baklava that truly stole hearts.

As demand for her handcrafted desserts grew, Mualla saw an opportunity to transform the way baklava was made and experienced in America. At a time when many producers cut costs by using low-quality ingredients like glucose syrup and margarine, she remained firmly committed to quality and tradition. It wasn’t just a business choice—it was her promise to her family.

That promise became The Baklava House—a brand built on integrity, flavor, and excellence. Our baklava quickly rose to the top, even earning the title of “Best Baklava in LA” on Yelp.

In 2025, ready to scale the business and bring authentic baklava to more people across the U.S., Mualla partnered with Bertan, a seasoned management consultant with over 25 years of experience in business strategy, risk management, and organizational development. Bertan, also the brand’s first angel investor, now leads The Baklava House as its strategic head and executive partner.

Eren, Mualla’s son and a legal expert, became the final board member, overseeing legal and regulatory affairs.

Together, this passionate team brings not only culinary mastery but also strong governance, smart growth strategies, and deep operational know-how—a foundation designed for success.

Today, The Baklava House operates both B2B (serving the HORECA industry) and B2C channels, and offers exciting franchise opportunities with two scalable café concepts. Our flagship café in Westwood, Los Angeles, stands as a model for franchisees and a gathering place for baklava lovers from all walks of life.

At The Baklava House, we’re not just sharing dessert—we’re sharing a legacy.
And this is only the beginning.