The Sevim family, who migrated from Kastamonu to Istanbul in 1964, started by opening a confectionery shop in Çapa. The family of Abdullah Sevim, partner of Emiroğlu Baklava, after serving in confectionery for 6 years, switched to pastry making in the 1970s. Sevim, explaining that they also sold baklava in their pastry shops, says, "At that time, we were buying baklava ready-made. We ran a pastry shop in Çapa for 2 years and then transferred it. In 1972, we took over a new pastry shop in Kocamustafapaşa and operated it for 3 years. However, we had to transfer it due to various reasons. Later, we bought a place in Kurtuluş and transferred it in 1980.

After this period, we thought we wouldn't do pastry making anymore and decided to run a restaurant in Çağlayan. After our brief restaurant experience, we returned to pastry making in Erenköy and Kurtuluş, but we didn't continue.

"We took a 2-year break from work and opened the first Emiroğlu Baklava in Sahrayıcedid in 1986" "The secret of baklava is naturalness"

Abdullah Sevim, explaining that they currently produce in a 750 square meter production area, notes that they try to make the best baklava, börek, and ice cream in Turkey in their production areas. Emiroğlu Baklava, serving with a total of 6 branches, does not offer franchising due to high costs.

Sevim, saying that the secret of baklava comes from good flour, sugar, pistachios, and oil, states that they use pistachios from the Antep Barak region. The most important element that adds flavor to baklava is butter. Sevim, mentioning that they used to source the butter from Şanlıurfa, says they now prefer industrially produced butter for its hygiene and reliability.