Pistachio Sobiyet (First Class, Baked Frozen)
The difficulty of offering baklava on a restaurant dessert menu is defining the portion. A single cut piece is too small on its own and two or three are placed side by side; that both scatters the presentation and blurs the portion cost.
The size and form of şöbiyet solve that. A single piece is large enough to stand alone on a plate and its shape is balanced; adding a spoon of cream or a scattering of pistachio builds an à la carte dessert plate. It is the most practical way to bring a traditional product into a modern menu format.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- A single cut piece is too small alone, so two or three must be placed side by side.
- Şöbiyet is large enough to stand alone on a plate as a single piece.
- A spoon of cream or a scattering of pistachio builds an à la carte dessert plate.
- It is the practical way to bring a traditional product into a modern menu format.
Where To Use It
- Restaurant à la carte dessert menus
- Hotel dessert service
- Café and patisserie displays
- Mixed baklava boxes
- Holiday and special-occasion catering
- Catering and event service
Wholesale Ordering & Storage
In à la carte service the portion is defined by piece; products that plate as a single item establish a clear price point on the menu. Store at -18 °C. Once thawed, do not refreeze.
Frequently Asked Questions
How should it go on a restaurant menu?
Plated as a single piece. Its size and form let it stand alone on the plate.
What can be placed alongside?
A spoon of cream or a scattering of pistachio, which brings the traditional product into an à la carte format.
How is the portion defined?
By piece. Products that plate as a single item establish a clear price point.
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