The House
A workshop in Damascus, and the family that kept it
Seventy-four years, three generations, one family — and no gap in between. That last part is the rarest thing a food house can own, and it is not for sale.
In 1952, in a Damascus neighbourhood, Mohamed Adel Makki began making maamoul by hand — the semolina pastry Syrians do not eat casually, because it is what appears on the table when something matters. A birth. A return. The morning of Eid.
Maamoul is not a snack. It is a marker.
That is the accident of origin that decides everything about this house. Makki did not begin in confectionery. It began in occasion. Every product added since — the petits fours, the biscuits, the chocolate, the stuffed dates — was added to the same table, for the same reason.
His sons carried the craft. And through the growth, the export, and the decade that emptied Damascus of most of its makers, the family never stopped. That is the story. Not “since 1952”. Without interruption since 1952.
Damascus · Makki · Since 1952
The values
Five things we are held to
Continuity
We do not restart. We continue.
Karam
Generosity is a quantity, not a sentiment. Fill the box.
The hand
Scale never becomes an excuse.
Exactness
Damascene craft is precise, not rustic.
Restraint
We show one perfect thing, not ten good ones.