Orkide Pastanesi is a bakery in Sehitkamil, Gaziantep.
Editorially verified August 1, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: The ice-cream katmer is a modern reworking. Try the classic version elsewhere first.
Private tour · 5 hours
Discover Gaziantep’s history, art, and cuisine on a guided tour. Visit the Zeugma Mosaic Museum, taste local street food, and explore the city’s vibrant streets.
3 hours
Join a local family in Gaziantep for a traditional Antep cooking class. Learn how to prepare classic dishes, enjoy a warm welcome, and savor the flavors of Gaziantep.
Guided tour · 2 hours
Explore Gaziantep’s culinary delights and cultural heritage on a guided walking tour. Sample iconic dishes, visit traditional markets, and learn about the city’s rich history.
Address: Değirmiçem, Gazi Muhtar Paşa Blv. No:17, 27090 Şehitkamil/Gaziantep
Özcanlar Pide & Lahmacun Fırını is a working stone-oven bakery in Kayaönü, Gaziantep, turning out pide, lahmacun and sfiha throughout the day.
Worth the queueKıymalı pide
TipBuy pide whole and have it cut. Cut pide goes soft on the walk home.
Ünsal Lokum ve Şekerleme sells Turkish delight and boiled sweets made on its own Gaziantep line, a confectioner's trade counter on Altınoğlu Caddesi.
Worth the queueFıstıklı lokum
TipPistachio lokum travels better than baklava does. Ask for it boxed rather than bagged.
Koçak Baklava is the baklava counter most of Gaziantep names first, a bright Şehitkamil salon selling şöbiyet, dolama and midye by the kilo.
Worth the queueÖzel şöbiyet
TipBuy by weight and eat it the same day. Antep baklava is built for hours, not for keeping.
Akşam Simit bakes simit and morning pastries in İbrahimli and sets out a full teapot with them, which is rarer in Gaziantep than it ought to be.
Worth the queueKatmer
TipOrder the katmer alongside the simit. The pastries come out warm through the morning.
Özcanlar Pide & Lahmacun Fırını is a working stone-oven bakery in Kayaönü, Gaziantep, turning out pide, lahmacun and sfiha throughout the day.
Worth the queueKıymalı pide
TipBuy pide whole and have it cut. Cut pide goes soft on the walk home.
Ünsal Lokum ve Şekerleme sells Turkish delight and boiled sweets made on its own Gaziantep line, a confectioner's trade counter on Altınoğlu Caddesi.
Worth the queueFıstıklı lokum
TipPistachio lokum travels better than baklava does. Ask for it boxed rather than bagged.
Koçak Baklava is the baklava counter most of Gaziantep names first, a bright Şehitkamil salon selling şöbiyet, dolama and midye by the kilo.
Worth the queueÖzel şöbiyet
TipBuy by weight and eat it the same day. Antep baklava is built for hours, not for keeping.
İmam Çağdaş rolls its own baklava beside the kebab grill on Uzun Çarşı, and the havuç dilimi wedge is the one Gaziantep queues at the counter for it.
Worth the queueHavuç dilimi
TipThe takeaway counter is separate from the restaurant. Use the street door if you only want a box.
Tarihi Elmacıpazarı Güllüoğlu bakes baklava and börek at the edge of the apple market, and it carries the oldest baklava name in all of Gaziantep.
Worth the queueFıstıklı baklava
TipAsk for the börek in the morning. It comes out of the oven early and sells before lunch.
