Mis FırınNo 1001
Sourdough country loaf
Made with a thirty-year-old starter and rested 18 hours; thick, crisp crust.
- Weight
- 750 g
- Out of oven
- 06:15
- Unit
- Piece
Price95 TL
Kadıköy, Moda · since 1987
Our bread rises overnight and comes out of a stone oven at dawn.
Sourdough, wood fire and the same baker’s hands. From simit to birthday cakes, fresh every morning with recipes over thirty years old.
“We never rush the dough; it rises in its own time.” — Master Hasan
The stone oven is litMaster Hasan takes the first loaves on the peelOur bakery
What came out of the oven today?
The time each product reaches the counter. Anything out less than forty-five minutes ago is still warm.
Full menu and prices
Sesame simit20 TL
Sourdough country loaf95 TL
Whole-grain seeded loaf110 TL
Cheese poğaça25 TL
Butter croissant55 TL
Su böreği480 TL
Butter and tahini cookies340 TL
The counter’s favourites
Full menuMis FırınNo 1003
Sesame simit
Dipped in grape molasses and coated in sesame, crisp from the stone oven.
- Weight
- 120 g
- Out of oven
- 06:00
- Unit
- Piece
Price20 TL
Mis FırınNo 1004
Cheese poğaça
Soft dough filled with Ezine white cheese, topped with nigella seeds.
- Weight
- 90 g
- Out of oven
- 07:00
- Unit
- Piece
Price25 TL
Mis FırınNo 1006
Butter croissant
Three days of folding, 27 layers; crisp outside, honeycomb inside.
- Weight
- 85 g
- Out of oven
- 07:15
- Unit
- Piece
Price55 TL
The night journey of a loaf
It starts with the starter at 22:00 and ends on the shelf at 06:15. Eight hours, one stone oven, the same hands.
The starter is fed, dough is mixed
The sourdough is fed in the evening and mixed by hand with flour, water and salt.
Overnight in baskets
Loaves sleep in linen-lined baskets in a cool room.
Shaping
Simit are twisted, poğaça filled and loaves given their final shape.
The baker’s signature
Each loaf is scored with a wheat pattern; the crust opens along it.
The stone oven
When the wood fire has heated the stone, the first tray goes in.
On the counter
The doors open; the first bread is still warm.
Birthday cakes, börek trays, bread in bulk
Tell us at least two days ahead; we choose the flavour, size and writing together.
- Cakes for 6 to 30 people
- Börek and poğaça trays for meetings and parties
- Morning bread deliveries to schools and offices
Behind the counter
The night shift bakes bread, the day shift makes cakes. All grew up in this neighbourhood.
Master baker · at the oven since 1987
Hasan Demirci
Started at the peel aged twelve beside his father. In charge of the night shift and the sourdough.
Dough does not like hurry.
Pastry chef · at the oven since 2015
Elif Demirci
Studied pastry in Istanbul and came back to her father’s bakery. Birthday cakes and cookies are her counter.
I write a name on every cake.
Written on paper bags
★★★★★
I have bought the same loaf every morning for thirty years. The crust is still like in his father’s day.
★★★★★
Elif made our daughter’s birthday cake; she even picked the strawberries one by one.
★★★★★
Thirty simit and poğaça arrive at our office every Monday. At the door at 08:00, always warm.
★★★★★
I come to Moda for the croissant. On Saturdays it can be gone after 09:00, come early.
Our shop opens at 06:15
On a side street in Moda, right next to the stone oven. Grab a coffee and have the first slice with us at the window counter.
Moda Caddesi, Ferit Tek Sokak No: 14
34710 Kadıköy / Istanbul