Reyhan Güneş

I grew up in a family that has made baklava the same way for three generations, so showing it being layered and baked is the session I know best on camera. I like getting close enough that you can see the layers of dough separated by hand before the tray goes into the oven. I also guide walks through the coppersmiths' bazaar, where the sound of hammering on trays has barely changed in decades. I keep my sessions warm and unhurried, since good baklava and good copperwork both take real patience to make.