Çelebioğulları Baklava is a bakery in Sehitkamil, Gaziantep.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: The special-diet trays are made in a separate line and usually need ordering ahead.
Address: İncili Pınar Mahallesi, Gazi Muhtar Paşa Blv. No:25 D:C, 27090 Şehitkamil/Gaziantep
Gaziantep Ayıntap Baklava keeps an air-conditioned salon on Gazi Muhtar Paşa Bulvarı where you can sit with tea and a plate rather than a box.
Tip: Sitting in costs no more than taking away. Order a small plate and a glass of tea.
Worth the queue: Fıstıklı baklava
Antepsan Baklava sits opposite Sanko University in Gaziantep and also holds the airport counter, so it is the last box before a flight home.
Tip: Open until late evening. Handy if you land after the old-city counters have shut.
Worth the queue: Midye baklava
Gaziantep Ayıntap Baklava keeps an air-conditioned salon on Gazi Muhtar Paşa Bulvarı where you can sit with tea and a plate rather than a box.
Tip: Sitting in costs no more than taking away. Order a small plate and a glass of tea.
Worth the queue: Fıstıklı baklava
Boztoprak Baklava bakes fresh every day on Atatürk Bulvarı in Gaziantep and ships nationwide, which keeps the trays turning over very quickly.
Tip: The mixed plate is the way to compare şöbiyet, dolama and classic in one order.
Worth the queue: Karışık tabak
Antepsan Baklava sits opposite Sanko University in Gaziantep and also holds the airport counter, so it is the last box before a flight home.
Tip: Open until late evening. Handy if you land after the old-city counters have shut.
Worth the queue: Midye baklava
İmamoğlu Baklava is a small shop on Eski Saray Caddesi in Gaziantep where the trays are cut thin and the prices sit below the more famous names.
Tip: The shop is one small room with no seating. Buy a quarter kilo and eat it walking back.
Worth the queue: Burma kadayıf
Yusuf Ziya makes burma kadayıf and almost nothing else in a Gaziantep han on Suburcu Caddesi, rolling the pastry around crushed Antep pistachio.
Tip: Midday is when the trays are warmest. Later in the day the syrup has set firm.
Worth the queue: Fıstıklı burma kadayıf
Katmerci Zekeriya Usta stretches katmer dough to transparency and bakes it in a stone oven, the Gaziantep breakfast pastry in its canonical form.
Tip: Watch the dough being thrown before you sit. The counter opens at eight and the queue builds fast.
Worth the queue: Fıstıklı katmer
