A bakery morning: what happens at 03.00?
9 August 2026·1 min read·Bakery team
Six hours pass before the simit in the window reaches the counter. Here is what fills them, step by step.
03.00 — The oven is lit. The stone floor takes an hour and a half to reach 250 °C. At the same time, the sourdough that has been in the cold room since last night comes out.
04.15 — The first loaves go in. Only the village loaf in this batch; the longest bake starts first.
05.00 — Simit dough starts being twisted. One person twists, another dips and rolls in sesame. A hand-twisted simit is slightly less regular than a machine one; we want it that way.
06.00 — Poğaça and açma go onto trays. The sheets for su böreği were made yesterday; the blanching and layering begin now.
07.00 — The door opens. Bread, simit and poğaça all reach the counter at once.
11.00 — Su böreği comes out. The second simit batch follows in the afternoon, the third at 15.00.
18.30 — Closing. What is left goes to the neighbourhood soup kitchen; nothing is held back to be sold the next day.
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