Good Baklava Featured in The New York Times

Good Baklava and its founder, Roy Donk, were featured in The New York Times in a profile by food writer Pete Wells, highlighting the unusual story behind the New York baklava brand and the man who has become known as the “Baklava Guy.” Wells followed Donk’s journey from selling baklava at city parks and Phish concerts to becoming a familiar face outside Madison Square Garden during the Knicks’ championship run.

The article explores how Donk built Good Baklava through a combination of passion, humor, persistence, and an unconventional approach to selling food. During the Knicks’ playoff games, he began handing out free pieces of baklava to fans, turning an already exciting New York moment into an opportunity to bring people together over a piece of Turkish pastry.

Wells’ profile captures the personality behind Good Baklava and how Donk has built a brand around more than just the product. From his appearances in New York parks and at music events to his memorable presence at Knicks games, the story shows how a simple idea evolved into a growing business and a recognizable part of New York’s food and cultural scene.

The feature also highlights the connection between Good Baklava and the people who encounter it. For Donk, baklava is not simply something to sell—it’s a way to create moments of surprise, joy, and connection. His unconventional approach has helped turn Good Baklava into a brand that continues to attract attention well beyond its original roots.