In the East Mediterranean generally, and in Greece especially there is a long tradition for the so called siropiasta sweets. The best known of siropiasta is Baklava – crispy thin sheets of dough, stuffed with nuts – walnuts, almonds or pistaccio, and when coming out of the oven lovingly, carefully soaked in sizzling hot honey-sugar syrup. They have been the sweets to accompany all mayor festivities: Christmas, Easter and all the important name days. The ultra thin layers of dough are handmade, the various patterns and shapes show the skill of the producer. Classic baklava is originally simply cut in rectangles. Karavan has developed more than 80 different versions in regard to shape and filling – about 30 of them have become brand classics.

Except baklava, Kadaifi - angelhair, Ravani, Sekerpare, Samali and Galaktoboureko, are equally wellknown traditional siropiasta sweets.

From older times up to nowadays siropiasta sweets are especially appreciated as they can be kept outside fridge and can be kept for more than 14 days without loss of quality and taste. This also makes them a perfect souvenir for our foreign visitors and a favorite sweet to take back home for all expat Greeks living abroad.

This way, Karavan sweets are travelling around the world and have become literally a sweet souvenir, cherished flavour, a sweet taste of Greece.

Two other specialities, Karavan is famous for is it’s Tsoureki and Pita milkbread and Kourabies butter cookies. All of them can be found all year through at Karavan Café Glyfada.

Tsoureki and Pita by Karavan are delicious milkbread creations with aroma of Mastic and Mahlep, two very distinct and valuable spices that create a unique taste. Tsoureki was traditionally only baked for Easter and Pita for the New Year’s eve.

Kourabies is a butter cookie with roasted almond chunks, covered with icing sugar and vanilla. It is traditionally a Greek Christmas cookie, but has a huge community of fans all year through.