The Persian Table’s founders, Nina Hamedani and Erkin Ozberk, have successfully reinvented baklava into a surprisingly light, flavor-forward pastry—far less sweet than typical versions of a dessert that can often feel overly dense and sugary. A product of the countless hours Nina spent experimenting in the kitchen (and testing her products on her grateful family and neighbors), each bite-sized piece of Persian Table baklava delivers an elegant burst of nuts, fruit, and fragrant spices. Nina drew on a traditional Iranian baklava recipe and those of other regions such as Turkey and Greece to create the unique ingredient blends and syrups she uses, where nuts are the primary ingredient, the phyllo layers are almost entirely structural, and there is less than a teaspoon of sugar in each piece of baklava produced. The Persian Table’s most traditional baklava is the rose—a lush mix of pistachios and almonds; the sour cherry walnut is beautifully balanced, while the orange cardamon offers just the right amount of sweet with a whisper of spice. Keep an eye out for their seasonal flavors, too, including the playful coco felfeli—a Mexican hot chocolate-themed baklava complete with chocolate and marshmallow topping—and the refreshing spring apricot, pairing a walnut filling with a delicately tart apricot nectar syrup.

The Persian Table baklava is available at select farmers’ markets and pop-ups in the area, but for now the best way to find their products is on Instagram or by ordering online.