The Atelier
Where tradition meets the hands of master confectioners. Step inside the space where every piece of Hafız Kerim is born — from raw Anatolian ingredients to Ottoman-inspired masterpieces.
Where Copper Cauldrons
Meet Centuries of Craft
Our atelier in Istanbul's historic Sultanahmet district is more than a kitchen — it is a living museum of Ottoman confectionery. The same marble surfaces that Hafız Kerim himself worked on in 1856 still bear the patina of centuries.
Inside, the air is thick with the perfume of Damascene roses, roasted Antep pistachios, and caramelizing sugar. Copper cauldrons — some over a century old — simmer on low flames, tended by master confectioners whose families have worked alongside ours for generations.
Every morning begins the same way it has for over a century: with the selection of ingredients, the lighting of fires, and a quiet prayer for perfection.
The Craft Process
From raw ingredient to finished masterpiece — every step is performed by hand, following techniques unchanged for over a century.
Ingredient Selection
Every morning, our sourcing team inspects freshly delivered ingredients. Pistachios from Gaziantep, roses from Isparta, honey from the Eastern Black Sea, mastic from Chios — only the finest pass our quality threshold.
Slow Cooking
Turkish delight requires hours of patient stirring over low heat. Our master confectioners use their senses — the colour, texture, aroma, and the way the mixture falls from the paddle — to determine the precise moment of perfection.
Hand Shaping
The molten mixture is poured onto marble slabs dusted with starch and allowed to set naturally. Baklava filo is stretched by hand until you can read a newspaper through it. Each piece is cut, rolled, or folded with surgical precision.
Quality Assurance
Every batch is tasted, inspected, and approved by our senior master before packaging. Pieces that do not meet our exacting standards in texture, appearance, or flavour are not sold.
Premium Packaging
Our packaging is designed to be as exquisite as its contents. Artisan boxes are crafted from recycled, hand-finished materials and adorned with Ottoman-inspired motifs. Each box includes a certificate of authenticity.
Temperature-Controlled Delivery
For international orders, we use advanced thermal packaging that maintains optimal freshness during transit — even to the hottest climates. Every shipment is insured and tracked.
Our Ingredients
Sourced from the finest regions of Anatolia and the Mediterranean — each ingredient is chosen for its provenance, purity, and character.
Antep Pistachios
Gaziantep, TurkeyHand-shelled vivid green pistachios — the crown jewel of Turkish confectionery.
Damascene Rose
Isparta, TurkeyHand-picked at dawn during a three-week harvest — 4,000 petals per gram of rose oil.
Mountain Honey
Kaçkar MountainsWildflower honey from high alpine meadows — raw, unfiltered, and intensely aromatic.
Chios Mastic
Chios Island, GreeceThe "tears of Chios" — a rare resin that gives our lokum its signature chewy texture.
Our Master Confectioners
The true heart of Hafız Kerim — artisans whose hands have been shaped by decades of practice.
İbrahim Çelik
Head Master · 42 YearsTrained by his father who trained alongside the Kerim family's third generation. İbrahim's hands have shaped over 2 million pieces of Turkish delight. He oversees every recipe and trains the next generation of masters.
Ayşe Yılmaz
Baklava Master · 28 YearsAyşe is one of Turkey's few female baklava masters. She can stretch filo dough to 40 paper-thin layers by hand — a skill she perfected through three decades of daily practice. Her Şöbiyet is considered the finest in Istanbul.
Mehmet Kaya
Coffee & Beverage Master · 35 YearsMehmet has guarded the original 1856 stone-ground coffee recipe for three decades. He personally selects, roasts, and grinds every batch. His sherbet recipes have been featured in culinary documentaries worldwide.
Book an Atelier Tour
Step behind the scenes for an intimate 90-minute experience. Watch our masters at work, learn the secrets behind our recipes, and taste confections straight from the cauldron. Available Tuesday through Saturday by reservation.