At The Souk near Pike Place, the baklava is built on tightly rolled or stacked layers of phyllo wrapped around a sweet nut mixture and saturated in syrup.[11] It stands out because it is sold in a small, market-like stall environment, often described as unusually rich and well-seasoned for a grab-and-go dessert.[11] Eating it, you get a sticky, almost caramelized base with crisped edges that hold together well even when taken to go.[11] Commenters online often mention being surprised by the depth of flavor they find in this simple-looking pastry tucked inside the market arcade.[11]