Our story
A simit recipe from Bursa and a shop on Hertford Road.
Kemal learned in his father's bakery. Ayşe ran the numbers. In 2015 they took the lease on a former launderette, put in one deck oven, and sold out by ten on the first morning.
How we bake.
Flour from a mill in Kent, sesame from Bursa, a sourdough that has been alive since the day we opened. Nothing arrives frozen; the ovens go on at four, the doors open at seven, and whatever is left at closing goes to the food bank on Ordnance Road.
Come and taste it.
Open 7 days. Coffee is on us on your first visit; just say you read this.