Gallery | Baklava ducan Sarajevo

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Baklava ducan

4.9

Based on 1 reviews

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Superb local baklava- the best in town. Perfect to sample with traditional Bosnian coffee.

Kashif Munir
5. October 2018.

It’s delicious! Full of nuts, delicate and juicy.

Morelia
17. September 2021.

A great place to have some Bosnian traditionaly made Baklava sweets, and some other type's of baklava like sweets. Nice english speaking staff.

Radoslav Božović
9. August 2023.

My favorite place where to eat Baklava in Sarajevo. They are incredibily kind and have a particular baklava which can be found mostly in Sarajevo

Maurizio Nasi
20. August 2021.

We read good reviews about this place, so we thought we would check it out and we were not disappointed. There is a small, but good selection of different baklava and the staff are very warm and friendly. There is a small seating area just outside, where you can enjoy your dessert and people watch

Paul Allen
7. July 2023.

I was in Baklava Ducan back in October and bought Zhandar, regular (Sarajevo) baklava and rose shaped phyllo. Hard to say which one is better but for the rest of the family Zhandar is the winner. This is unique store comparing to all others, an artisan place in the real sense. While all other places tend to occupy larger space Ducan is rather small – while other tend to offer extensive list of pastries, cakes and drinks, Ducan is comfortable with making six or seven traditional Bosnian sweets – and that’s it. Sarajevo baklava is likely the best baklava that I have ever tried in my life. My first taste was butter – nice creamy aroma. Not burned but smooth buttery flavour. Good quality butter is used in baklava making process to sprinkle each phyllo layer first. Ducan’s walnuts are not grounded but chopped in very small pieces and spread equally in each layer - their phyllo is super thin and crisp – their sweet liquid is not too sweet and overpowering, it’s just right. All these details are very important because ground nuts tend to absorb sweet liquid (agda) poured over baklava and make baklava soggy – if phyllo is not properly dry and thin it tends to absorb liquid as well and disintegrate. Ducan’s baklava is not “swimming” in liquid like all others. Realistically their products should be priced more and in line with the quality of their ingredients. My guess is that they do not rush to make 20 or more pastries daily, they dedicate their time to each phase and each product, no shortcuts. Result is superior product no questions about that. So dear chef, congratulation, hats off to you. I have tried many Turkish baklavas and I was not impressed. They are too small, too soggy, dripping in liquid, not sweet enough, or way too sweet, no buttery taste before or after, way too little nuts in them, located only in the middle. However that is separate topic and I could be bias for being from Bosnia. Baklava for me is special sweet – it was always expensive to make, it takes time and effort and it was usually prepared for special occasions (religious, weddings, special celebrations). My grandmother used to bake phyllo and dry for days, select walnuts by hand, order butter from trusted source… On personal note I am particularly proud that Ducan is not making their baklavas with pistachios. Pistachios are not native of Bosnia. We never have them. Nowadays other pastry shops in Sarajevo are making and selling baklavas with pistachios. I cannot tell store owners how to run their own business but if I am in Italy, France or elsewhere I prefer to eat local specialties and drink their wine or beer. I am pretty certain that all tourists feel the same. We used to have numerous artisan stores similar to Ducan in my hometown and other cities across the Bosnia and Herzegovina before the last war. Bakeries, ice cream and pastry shops, chevapi, burek, ascinica’s (small restaurants specialized in local comfort foods), shoemakers, tailors, jewellers etc. They are all gone and they will never be back. By some miracle Ducan tradition survived. In the time when all regions across the Europe are proud of their heritage and eager to protect their local traditions, Ducan unique story and business model inspired me to write this lengthy review. I wish them all the best.

A A
8. December 2019.

I love this place, local people said to me this is the best place for deserts in Saravejo, and I agree with them! You have to try kadaif ❤️

Natalia Barcellos
30. July 2024.

Good baclavas.

Darko Kovač
8. June 2021.

One of the local tour guides told me this was the place to try Bosnian-style baklava (which apparently only about 5 shops in the city make and sell due to its lengthy creation process). This ranks high for the best baklava I've ever tried. Less sweet and syrupy than Turkish-style baklava while being much crunchier. My favorite was the hazelnut flavor. It's pricier than other baklava you'll find in the vicinity, but the quality, taste, and labor of love that goes into making them makes Baklava Dućan a must visit in Sarajevo.

Blake Timm
29. January 2023.