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.
The same stone oven, three generations
In 1987 Master Hasan’s father opened a small bakery in Moda. Same oven, same recipes; now there is a pastry counter too.
The starter came from my father
My father opened the bakery in 1987. He also started the sourdough; we have fed it every evening since. Some customers have bought the same loaf for thirty years.
We never changed the wood-fired stone oven. An electric oven is easier, but the crust is never this crisp. We light it at 05:30 and the first bread is on the counter at 06:15.
In 2015 my daughter Elif came back from pastry school; today half of the counter is her cakes and cookies.
Master Hasan
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.
Behind the counter
The night shift bakes bread, the day shift makes cakes. All grew up in this neighbourhood.
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.
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