Senior Food & Beverage Correspondent
14 years documenting Turkish pastry heritage, regional sweet traditions, and the evolution of contemporary café culture across Turkey's most iconic destinations.
Ayşe's passion for Turkish sweets began in her grandmother's Istanbul kitchen. She spent afternoons learning intricate techniques behind traditional desserts — the patience required for baklava lamination, the precision of künefe production, the cultural weight each sweet carries. That childhood curiosity never faded. It became a mission.
After completing her degree in Gastronomy and Food Culture at Bilgi University, she realized something troubling: Turkey's rich pastry heritage — spanning centuries of Ottoman culinary tradition — was being documented haphazardly. Tourist guides offered surface-level recommendations. Culinary history books overlooked living traditions. She decided to change that. For over a decade, she's traveled across Turkey's regional sweet-making centers, building real relationships with master confectioners and contemporary pastry chefs.
She spent months in Gaziantep studying the philosophy behind perfect baklava. Lived with artisans in Hatay to understand künefe's regional variations. Visited family-run sweet shops in Trabzon's historic quarters. Her approach combines rigorous documentation of traditional methods with genuine appreciation for how modern chefs thoughtfully reinterpret these classics.
At narlikent Ltd, she leads content creation on Turkish dessert destinations. Her work's been featured in major Turkish lifestyle publications. But more importantly? Her writing helps readers move beyond tourist recommendations to discover authentic establishments where technique, tradition, and innovation genuinely intersect.
Deep knowledge spanning traditional techniques, regional specialties, and contemporary café innovation.
Studied traditional lamination techniques in Gaziantep with master confectioners. Understands the subtle differences between regional styles, phyllo preparation, and the cultural significance of this iconic dessert.
Extensive field research in Hatay and Trabzon documenting regional specialties. Knows the techniques behind künefe, şöbiyet, and lesser-known traditional sweets available across Istanbul's café scene.
Tracks how contemporary pastry chefs blend Ottoman recipes with modern techniques and presentation. Evaluates authenticity without dismissing innovation — because good food evolves.
Expert knowledge of pairing Turkish sweets with traditional tea, espresso-based coffee drinks, and contemporary beverages. Understands how flavor combinations and ritual enhance the experience.
Intimate knowledge of Istanbul's dessert destinations — from historic sweet shops to innovative contemporary spaces. Guides readers toward authentic establishments perfect for afternoon gatherings or date outings.
Combines rigorous documentation with narrative storytelling. Her work weaves together history, technique, cultural context, and practical travel advice into engaging, authentic content.
Years documenting Turkish culinary traditions and café culture
Regional sweet-making centers studied in depth (Gaziantep, Hatay, Trabzon)
Articles published in major Turkish lifestyle publications
Relationships built with master confectioners and contemporary pastry chefs
Degree: Gastronomy and Food Culture, Bilgi University, Istanbul
Current Position: Senior Food & Beverage Correspondent at narlikent Ltd
Specialization: Turkish pastry heritage, regional sweet traditions, contemporary café culture, dessert and beverage pairing, authentic food destinations
Focus Areas: Baklava mastery and regional variations, künefe and Hatay specialties, Trabzon sweets, modern patisseries blending traditional and contemporary techniques, Istanbul's dessert café scene
"Turkey's pastry heritage isn't something to preserve in museums. It's alive in family kitchens, in artisans who've perfected their craft across decades, and in contemporary chefs who respect tradition while pushing boundaries. My job is to help people find these places and understand why they matter."
Recent work exploring Turkish dessert destinations, pastry techniques, and café culture.
Where to find baklava made the right way in Istanbul. We've tracked down the best traditional bakeries, explored what separates authentic from mediocre, and learned the techniques that make each layer matter.
Read the full storyContemporary pastry chefs are thoughtfully reinterpreting Turkish classics. We've visited the spaces where innovation meets respect for tradition, where modern presentation doesn't sacrifice authenticity.
Read the full storyThe ritual of dessert isn't just about the sweet itself. It's about what you drink alongside it. We've explored how traditional Turkish tea and espresso-based coffee drinks transform the entire experience.
Read the full storyIstanbul's café scene now features regional specialties from across Turkey. We've mapped where to find authentic Gaziantep baklava, Hatay künefe, and Trabzon sweets — all in the city's most interesting spaces.
Read the full storyBrowse the complete collection of articles on Turkish dessert destinations, pastry techniques, and café culture. Discover authentic sweet spots perfect for afternoon gatherings, date outings, and serious food exploration.
View all articlesQuestions about Turkish dessert destinations, pastry research, or collaboration? We'd love to hear from you.
