There’s a baklava place in SF called Baklava Story that is hands down the best baklava I have ever had and probably will ever will have. The owner, Tolgay, travels to Turkey each year to source pistachios and milk to make butter with from specific farms each year. With the residual milk from making clarified butter from the Turkish milk, he makes soap, and gives it to customers.

Every single one of his reviews on Google and yelp are 5 stars. I deeply admire folks that invest so much of their time into one craft (especially if it happens to be edible) to become the best