What's special about Kazanlak roses?

Kazanlak roses are an oil-bearing variety grown only in Bulgaria's Rose Valley region. They have a distinct chemical composition that produces superior essential oil and are harvested early morning to maximize oil content—a practice unchanged for centuries.

Will I actually make products I can take home?

Yes. You'll participate hands-on in making rose jam and yoghurt. The items you create during the workshop are yours to keep.

What's the difference between this and a standard cooking class?

This focuses on two specific, deeply traditional Bulgarian products using heritage techniques and local ingredients. You'll work with artisans in their own environment, learning not just the 'how' but the 'why' behind practices refined over generations.

Do I need any previous experience?

No. The workshop is designed for all skill levels. Your host provides full guidance and handles the technical aspects while you learn by doing.

Is this suitable for vegetarians or those with dietary restrictions?

Yoghurt-making is suitable for vegetarians. Rose jam is typically vegan. Contact the supplier directly about any specific allergies or dietary concerns before booking.

When is the best time to do this activity?

May to June is optimal, when roses are being harvested and you can experience the full cycle from field to finished product. Off-season visits (July–April) still include yoghurt-making but use preserved roses instead.

Rose Jam Workshop and Leavening of Authentic Yoghurt in a Traditional House

Bulgarian Authentic Crafts Workshop in the Rose Valley

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Rose Workshop & Leavening of Authentic Yoghurt

(5)

Karlovo, Bulgaria

Food & Drink ToursClasses And Workshops

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About this activity

Learn to craft two iconic Bulgarian products—rose jam and oil from the prized Kazanlak rose, plus master traditional yoghurt fermentation—in a hands-on 2-hour workshop in Karlovo, the heart of Bulgaria's Rose Valley. This intimate experience connects you directly with local artisans preserving centuries-old techniques.

One of the most authentic, ancient and most respected customs and crafts in Bulgaria is picking roses. This makes one of the most unique products of rose - the jam and the rose oil! Interesting not only for its taste but also for its preparation - it is made of young rose flowers, picked early in the morning, of a special sort - the oil-bearing Kazanlak Rose, which is grown only in the latitudes of the Rose Valley in Bulgaria. Authentic leavening of yoghurt is the other activity in this tour which shows you the beauty of the rural lifestyle and the preparation of products at home.

An experience brushing up your knowledge and giving you hands-on with the locals.

Highlights

✓Pick and process Kazanlak oil-bearing roses at dawn, the optimal time for essential oil content
✓Create rose jam from scratch using traditional methods passed down through generations
✓Learn authentic yoghurt leavening and fermentation secrets from locals
✓Understand the cultural and economic significance of Bulgaria's Rose Valley
✓Hands-on participation—you'll make products to take home

Insider tips

★Join during rose-picking season (May–June) for the freshest experience and full activity participation
★Wear comfortable, washable clothing; rose processing and yoghurt-making can be messy
★Ask your guide about the specific microclimate and soil that make Kazanlak roses unique—it's rarely discussed elsewhere

Good to know

•Duration is 2 hours; plan travel time to Karlovo from Sofia or Plovdiv
•Small group format ensures hands-on guidance from experienced locals
•Products made during the workshop are yours to keep
•No prior cooking or craft experience required

Who it's for

Food and culinary enthusiasts seeking authentic, artisanal techniquesCultural travellers interested in rural Bulgarian heritage and traditionsSmall groups and families wanting hands-on, immersive experiencesPhotographers and Instagram-minded travellers (rose fields are visually stunning)

Best time to visit

May to June aligns with the rose-picking season when the full experience—from harvest to processing—is available. Off-season visits focus on yoghurt-making and preserved-rose techniques.

Frequently asked questions

Reviews

(5)

Tom H.

Jun 2026

our guide Lucia was brilliant and a little local spot off the usual route was the highlight, and miles ahead of a similar tour we tried in Rome.

Lena N.

May 2026

Kemal our guide very good, and the bit at the end nobody expects we love it. Is much better than the tour we do in Cape Town before. We are very happy, recommend to all!

Adam F.

Nov 2025

loved it — guide Zara top notch, did it on our first morning, def recommend

Toni E.

Jun 2025

our guide Wei couldnt do enough for us and the bit at the end nobody expects was the highlight. First thing in the morning so it wasnt too busy. Honestly better than the tour we did in cape town last year, and 6 stops in about 3 hours. Would book again no question.

Toni C.

Feb 2025

our guide Carla had so many stories and a stop the guide added on the fly was the highlight, and honestly better than the tour we did in Crete last year, no joke

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4.8 · 66 reviews on Trustpilot

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