We laminate by hand before dawn, mill our own flour, and pull espresso from beans roasted three streets away. Rosewater, pistachio and date fold into every layer, a bakehouse that carries the warmth of home into the night.
36-hour laminated dough, Kurdish pistachio cream, sea salt.
Wild-yeast ferment over 36 hours, milled-in-house flour, wood-fired.
Kurdish date pastry, cardamom, a whisper of rosewater.
House espresso, steamed milk, freshly ground cardamom.
Layered filo, pistachio, honey syrup, per piece.
Eggs, halloumi, olives, simit, house jam and coffee.
“The best croissant I have had outside of Paris, and the room glows at night.”
“Booked the courtyard for a birthday. Impeccable service, and the pistachio everything is unreal.”
“My evening ritual now, cardamom latte, warm kadeh, candlelight. Perfect.”
Host up to 40 guests in our candlelit courtyard, or let us bring Zêrîn to you, grazing tables, pastry towers and a barista bar for weddings, launches and celebrations.
“Bread is patience you can taste. I want every guest to feel the hours we put in, the crackle of a good crust, the pull of a proper crumb.”
Gulan Street, Ainkawa
Erbil, Kurdistan Region
+964 750 000 0000
[email protected]