CraftJune 2026
Scored by hand: the cut that makes baklava
The diagonal lattice isn't decoration — it's how a tray of baklava is portioned before it bakes. A look at the cut that gives every piece its shape.
Media
From our kitchen, to the page
A journal of the craft behind the sweets, and a gallery of moments from the Al Daouk table.
Journal
Stories from the house
Notes on how the sweets are made, where the ingredients come from, and the moments they mark.
SourcingMay 2026
Choosing the season's pistachios
Why we hold out for Aleppo pistachios, and how the right nut changes everything from colour to crunch.
GiftingMay 2026
A short guide to Lebanese gifting
From births to homecomings, sweets carry meaning here. A guide to choosing the right box for the moment.
SeasonsApril 2026
Ramadan nights at Al Daouk
How the kitchen shifts for the holy month — longer hours, maamoul by the tray, and the sweets that break the fast.
CraftMarch 2026
The wooden moulds behind every maamoul
Each maamoul is pressed by hand into a carved mould. A look at the tools that shape a feast-day favourite.
Behind the scenesFebruary 2026
From Beirut to your door
How a freshly baked tray is packed, wrapped and sent to arrive anywhere in the world still tasting of home.
Gallery
Moments from the table
A few frames from the kitchen, the counter and the boxes that leave our door.
