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  • I've been on a baklava blitz as of late and that's how I like it. I've been on the search far and wide to educate my palette on this delicacy. I am not one for desserts but I do have a soft spot for baklava when done right. Probably because of the honey, rosewater or maybe it's the delicious nuts! Whatever it is when done right this stuff is heavenly every bite. This place is located in one of the many ghetto plazas on this stretch of town with it's glaring lights it stands out! And also that banner that simply claims "Best baklava!". Sure - whatever that means. As I walked in I am greeted by a young-ish gentleman in his chef attire with a gleaming smile. I see the articles on the wall; proudly featured in Toronto Life, newspapers...etc. This man proceeds to claim that unlike most, they make their phyllo dough in house from scratch. The very thought of meticulously making each paper thin piece of phyllo hurts my head! One bite and you will instantly taste that handmade dough. Flaky, crispy, light and airy as it whimsically melts in your mouth like fine rice paper. Then it's an onslaught of nuttiness from an assortment of nuts like walnuts and pistachios. Finally, rounded out by the sweetness from the syrup that it's dipped in. Admittedly, I love the dough but I think where they fall short here (of a five star) is with the slightly over roasted pistachios. The toastiness really overtakes a lot of the other flavours and is a bit overwhelming. Secondly, the sweetness is rather dull and it too is a bit much. Of course this is a personal preference as I generally don't eat too much sweets. And disappointingly, the honey didn't pull through at all or much of the rosewater either. I applaud them for that great homemade dough but there is definitely room for improvements here. Still a decent Baklava though.
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