| By Cheryl Baehr In the early 1900s, Jwamer Rasheed's grandfather made his living selling pressed juices in Kurdistan until a couple of Palestinian bakers gave him a better idea. The two men had recently moved to the area and introduced him to a pastry called baklava. Made with walnuts, ghee and sugar syrup, the sweet treat was bound to be a hit in the local community, they informed him, and they offered to show him how to make it. As the elder Rasheed, Saie, perfected his dough-making technique, he also figured out ways to improve the delicacy by using pistachios and local honey. Not only was he able to make a career out of his newfound trade, he became immensely successful, launching a mini-baklava empire in Kurdistan and northern Iraq. His bakery was so famous, it became a must-stop for visiting dignitaries, earning him the Arabic equivalent nickname of "Mr. Baklava" throughout the region. Now, a little more than 100 years later, that legacy lives on at Afandi Sweets & Cafe, the bakery and restaurant Jwamer Rasheed and his wife opened three months ago in Lindenwood Park. Located in the former River's Edge Social just east of the River Des Peres, Afandi is the stunning result of the deep culinary tradition Rasheed's grandfather passed on to his seven sons, who then passed it on to theirs. Over the years, this heritage has morphed into a family business, with Rasheed's father, uncles and two other brothers each either helping to operate the small chain of bakeries in and around Kurdistan or branching off on their own, like his father did in 1962. Read more | 
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