This class takes place in Rojda's real Istanbul home in Beyoglu; not a studio, not a school. The same kitchen where she's been making baklava since her grandmother first taught her. You'll start with Turkish tea and a brief introduction to baklava's place in Turkish culture — why it's made, when it's shared, what it means. Then you get to work: preparing the dough, kneading and rolling it out into at least 40 paper-thin layers, crafting the walnut filling, pouring the clarified butter, and finally the warm syrup over your baked creation. Every step is hands-on and guided. Rojda walks you through the techniques at a relaxed pace, sharing stories as you cook. When the baklava comes out of the oven, you'll sit down together to taste it over tea or Turkish coffee. As Rojda says, "My grandmother taught me that food is love — and baklava, especially, is meant to be shared." Recipes are available on the LokalBond Recipes website, so you can recreate it at home. Since baklava needs time in the oven, this experience runs 3.5 to 4 hours in total. Plan accordingly and come hungry; the wait is worth it. You are welcome to bring a container to take your home-cooked baklava home.