Imam Cagdas has been making baklava the same way since 1887: entirely by hand, without any automation. The Gaziantep shop is now in its fifth generation of ownership, with Burhan Cagdas carrying on the craft his forefathers passed down to him.
Jatee Kearsley built Je T'aime Patisserie in Bed-Stuy, Brooklyn, with a mission to make high-quality French desserts accessible to everyone, including customers who pay with EBT.
