E-mail this story
Three generations of Turkish delight in Southern California
Tucked in the back room of a tiny powdered-sugar-dusted San Fernando Valley storefront, Armand Sahakian patiently tends to the sweet syrup bubbling in two giant copper caldrons. Six days a week, the owner of Nory Candy & Pastry delicately flavors each batch with citrusy drops of bergamot oil, rosewater or the essences of various fruits, then pours the candy into wooden trays to cool into gelée-like locum, the confection known as Turkish delight.
By Jenn Garbee, Special to the Los Angeles Times
January 6, 2011