The neighbourhood bakery
The best smell of the morning,
every day at 07.00.
Sourdough bread, hand-twisted simit, hand-rolled börek. Flour, water, salt and time — nothing else.
Today's picks
What the counter empties first.
Pistachio Baklava
Forty sheets, Gaziantep pistachios, butter only. Made to order.
Cheese Poğaça
Butter dough, full-fat white cheese. Out of the oven at 07.30.
Sesame Simit
Dipped in grape molasses syrup, rolled twice in sesame, baked five times a day.
Sourdough Village Loaf
24-hour cold ferment, baked on stone. Thick crust, moist crumb, keeps for days.
The story
Three generations, one stone oven, the same measures.
Flour
Stone-milled Anatolian flour, nothing added.
Time
12–24 hours of cold fermentation.
Stone oven
250 °C with steam, turned by hand.
07.00
The counter fills at the same hour daily.
From the oven
What we write about bread, starters and the kitchen.
A bakery morning: what happens at 03.00?
Six hours pass before the simit in the window reaches the counter. Here is what fills them, step by step.
9 August 2026Three rules for keeping bread
The fridge is bread's enemy. So what is the alternative? How to keep a crusty loaf for a week.
9 August 2026What is sourdough, and why does everyone talk about it?
A starter that is nothing but flour and water changes both the taste of bread and how it sits with you. A short account from the bench.
Contact & orders
A bulk order, a cake for an occasion, or just a question — fill in the form and we will reply the same day.