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  • Too much effort needed in making of baklava

    Board of directors of Gulluoglu Nejat Gullu declares that sales are doubled in Bayrams. Gullu against of mixing chocolate and baklava also adds that high quality baklava never disturbs stomach and on the contrary it is beneficial.
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  • Only sweet memory of 12 of September: Sutlu Nuriye

    Sutlu Nuriye is an insurrection sweet. Only sweet memory of 12 of September. To make it less costly, milk is replaced instead of sherbet and pistachio instead of nut, Nejat Gullu himself named the sweet.
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  • Gulluoglu in World

    Chairman of the board of directors of Gulloglu Nejat Gullu, said they will make 3 million dollars baklava export by opening 5 more international stores. Güllü says that they are working to open a branch in Paris and added that ‘We are having talks for ‘Champs Elysees’
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  • Art of Baklava

    Unforgettable taste that comes to mind when one says Gulluoglu is hidden in Nejat Gullu’s Gulluoglu baklavas. Thin pastry that meets with hot sherbet and unique ingredient turns into flavour festival in Nejat Gullu’s Gulluoglu baklavas.
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  • Gulluoglu on New York Times

    Imagine, you get inside of Baklavaci Gulluoglu and meet with dazzling scene. And this whets your appetite.
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  • Antep Pistachio

    There are lot of differences between Syrian and Iran pistachio. Pistachio of Antep is greener and tastier. Antep pistachios that Gulluoglu use have more quality, tastier and costly. Besides does not grow everywhere. read more...

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