Patisseries are an important part of the cultural fabric of a city, and Baylan is one of the most prominent of patisseries in Istanbul. Baylan became famous at the same time the Turkish Republic was born, in the 1920's, through its delicious pastries, pies, chocolates and Western-oriented sweets.

Philip Lenas, a Greek from Epirus, founded the Baylan patisseries when he was just 15 after coming to Turkey from Albania. His only goal was to be a good pastry man. After settling in Istanbul, he worked for several years in the first Turkish chocolate shop, the French-operated Mulatiye. He then realized his dream by opening his first patisserie on Deva Pent Road in 1923, in the Beyoglu district. He nambed it "Loryan", the pronunciation of the word L'Orient in French. In 1934, a law was passed that mantadet the conversion of foreign names into Turkish. Baylan was thus born. The name vas selectes upon the recommendation of an Art History professor, Burhan Toprak, who was one of the frequent customers of the patisserie. Baylan means "excellence, perfection" in Chatagai Turkish.

Baylan gained fame through its high-quality array of around 200 types of pastries and sweets. It also began to be mentioned together with Markiz, Lebon and Moskova, the famous patisseries of the time. The luxury hotels catering to statesmen and foreign elite, such as Pera Palas and Park Hotel Tokatliyan, offered Baylan sweets. Receptions held at the Dolmabahce Palace with Atatürk and his best families in Istanbul were catered by Baylan, Some people actually adopted "Baylan" as their surname and even named their children after the patisserie.

The second Baylan was established in Karakoy in 1925, in an area without even a square at the time. In 1928, The Beyoglu Baylan reopened on the ground floor of the Luvr Apartment at 148 Istiklal Street in Beyoglu. In 1954 the Karakoy Baylan moved to the ground floor of the historical building in whicih Axa Oyak stands today. The third branch of Baylan was established in Kadikoy in 1961 by Michael Lenas, the youngest son of Philip Lenas, who received training in business administration in the UK. Meanwhile, the well-established Baylan Chocolate Plant on Mumhane Cad. No.19 in Kadikoy move6d to Gayrettepe in 1953 (the current location of the Yapi Kredi Bank) and shut down in 1984.

The current owner of Baylan, Harry Lenas, is the elder son of Philip Lenas. After graduating from high school, he learned the profession in the Beyoglu Baylan. He subsequently received training in Zuckerbaecker Shule, a pastry school in Vienna, and practiced his craft in various patisseries throughout Vienna. He was trained as a resident pupil in Richmont Fachsule in Luzern, Switzerland, specializing in pastry and chocolate praline. He then implemented his vast education in the famous Movenpick Restaurant. He also took various courses in chocolate in Gefrat Solingen. Harry Lenas returned to Turkey as an accomplished pastry and chocolate specialist. Following in his father's footsteps and returning to Turkey in 1954, Harry Lenas opened the first day-time bar named "Tagesbar" on the opposite site of the tunnel exit in Karakoy.

One creation of his, the "Cup Griye" became instantly famous. It is made with ice cream, caramel sauce, toastad almonds, vanilla, pistachios, crème chantilly and served with cat's tounge biscuits. Among the other "firsts in Turkey" of Baylan were Italian espresso, Italian ice cream, milk shakes, Scandinavian canapes and toasts, cappucino, and the first liquor, praline, lemon and krokan chocolates.

The three established Baylan shops were in quite different locations with their own distinct character. The Karakoy Baylan was located across from the exit of the travelers purchasing pastries and chocolates. The Kadikoy Baylan with its beautiful ivy-covered garden was a romantic gathering spot for people of all ages. The Beyoglu Baylan is now remembered as the meeting place where famous literary men gathered to chat and discuss the issues of the time. Its hey-day was between 1950 and 1960. Due to slowly deteriorating conditions of the neighborhood, the Beyoglu Baylan was closed in 1967. In 1992, the Karakoy Baylan also had to shut its doors due to building amendments.

Baylan is credited with having an important influence on Turkish culture through being the regular meeting place of many famous writers, poets, painters, and actors. The topics and ideas discussed and debated at Baylan found their wal into the literature, philosophy and art of the time. Among the frequent Beyoglu customers were Atilla Ilhan, Oktay Akbal, Behcet Necatigil, Fazıl Hüsnü Daglarca, Haldun Taner, Cemal Süreyya, Salah Birsel, Peyami Safa, Orhan Kemal, Orhan Duru, Ahmet Oktay and Fethi Naci, as well as female Leyla Erbil, Tomris Uyar and Sevim Burak. This group was known as "Baylancılar". The most renowned member was Tarık Bugra, who wrote his gazette articles while in Baylan.

The only Baylan store still operating to day is the Kadikoy Baylan. Harry Lenas manages the store and continues to participate in several international pastry conferences and exhibitions. He is also a founding member of the food and beverages club named "Chaine des Rotisseurs". He continues to work hands-on to where his trained eyes and palate can easily discern the quality of the creations. These new creations along with the established favorits continue to draw crowds into the beautiful and relaxing environment of the Kadikoy Baylan's ivy-covered garden.

Along with catering to the Turkish populace, Baylan has exported goods to Europe. Furthermore, Baylan has trained many famous pastry chefs, now living in countries as far as the U.S. and Australia. It is such a brand-name, such a landmark, that Baylan can even be found in the Meydan Larousse enyclopedia. Baylan is one of the oldest and most successful patisseries in Istanbul, and Harry Lenas intends to continue the Baylan tradition.