Making a good baklava requires using quality ingredients. For this reason, in order not to disrupt the traditional structure we learned from our ancestors, we have been providing the highest quality materials for years, which include hard wheat flour, wheat starch, obtained from wheat grown in the Harran plain of Şanlıurfa and specially produced for baklava, and Antep flour grown in the Barak plain of Gaziantep. peanut, clarified butter specially produced in Şanlıurfa.

Quality materials with superior qualities like this are difficult and expensive to obtain. High-quality raw materials, in a hygienic environment, in the hands of Güllüoğlu masters, combined with meticulousness, years of experience and craftsmanship, create the quality, taste and Güllüoğlu difference of baklava.