The taste of home,
made by hand, sent with love.

Three generations of Algiers pastry

Fatima learned to fold makroud at her grandmother Yamina's kitchen table in the lower Casbah, between the Friday market and the courtyard fountain. Sixty years later, she still folds them the same way — by feel, never by clock — in an atelier of five women on rue Larbi Ben M'hidi.

The pastry house of Constantine

Maison Zineb sits on the cliff edge of Constantine, in a stone house with a kitchen older than the building above it. Zineb's father, Sidi Ahmed, opened the bakery in 1968. He taught her that real baklava needs forty layers of phyllo and the patience of a slow Friday afternoon.

Cold-pressed oils from the Atlas

Karim left London — and a quiet career in architecture — to come home to his grandfather's olive grove in the Soummam valley. He found the stone mill still standing, the trees still bearing fruit, and a village quietly hoping someone would press oil there again.