This is a fantastic area! Please share the process with us!

Making natur mezes is a beautiful tradition, where the emphasis is on natural ingredients, craftsmanship and authentic flavors. And the small workshop environment allows for the highest precision and quality.

What steps do you usually follow when making mezes, from when they come out of the oven to when you package them?

🍯 Steps for Making Natur Mezes in the Workshop (Suggested Process, which I am happy to add!)
Preparing the Ingredients: What kind of honey, flour and spices do you use? (Ex.: Acacia honey, spelt flour, freshly ground spice mix.)
Assembling and Resting the Dough: How long do you rest the dough? (Many traditional recipes call for honey dough to rest for the honey and spices to fully combine.)
Stretching and Cutting: How thick do you roll out the dough? What molds do you use?

Baking: At what temperature and for how long do you bake it so that it is soft on the inside but a nice golden brown on the outside?
Post-treatment (Greasing): What do you brush the hot cookies with to make them nice and shiny? (E.g. egg white or sugar water?)

Decoration (Optional): If you decorate, what kind of icing do you use?
Storage and Ripening: How do you store the finished cookies to keep them soft for a long time? (They are often left to rest in a box with an apple slice.)
I look forward to hearing the unique secrets of your workshop!