handcrafted with the finest organic ingredients
Here we are, over yonder, nestled somewhere between the golden shores of the Pacific Ocean and the majestic Transverse Ranges of Los Angeles, schlepping considerable amounts of tahini to make for you, people of the world, the finest halva in the... world. We take great pride in what we do, because if we didn't, who would, and then how would you get your hands on the world's finest halva. The truth is, we love halva! We're halvalovers. We're halvatiers, a term we coined one night when we had too much halva (if such a thing can be done—very debatable). So, here we are, full circle, telling you something very important: Halva is a good time, and should be shared with people you care about, or selfishly enjoyed by yourself. We could talk about halva for days, but you've got laundry to do, so we'll leave you with this: You deserve to experience the orgasmic delights of a halva made with ingredients that matter. Onward to the schlepping, and to the shopping!
Folks are saying good things...
"It is the definition of balance: sweet, savory, full of texture. Just right."
Halva, Halvah, Helva, Helvasi,
Halwa, Halawa, Halvas
The Origin of Halva
Along with many things that originate from the Levant**, 'halva' has a storied history. It has traversed many centuries and many borders, and as a result, it has acquired many names. We have decided to call ours halva. That being said, we have much respect for the other spellings and wish one day to build a strong and lasting relationship with the other orthographies.
Let's leave this to the historians and agree that it doesn't matter how it's spelled; what matters is that, after eating, you will likely feel like dancing.
** We're not leaving out the Indian Subcontinent, the Caucasus, the Balkans, Africa, Central Europe, Eastern Europe, or everywhere else. You are halva brothers and sisters too, and make tremendously delicious halvas. We appreciate you.