This guy in SF makes some of the best baklava I've had anywhere in the world (incl in Turkey, Syria, Lebanon..)
Here he's being interviewed about how he does what he does, and how it's hard doing something so labor-intensive in a city flush with AI money
Everything he does (from the flour he uses to the types of pistachios) is extremely obsessive, every time I have some I am very thankful to people like him.
https://www.businessinsider.com/san-francisco-baklava-bakery-owner-hustle-culture-ai-boom-2026-9
