80 years of sourdough, the unique nature of Arakoy and the everlasting tradition.
Coşkun and Çağlayan brothers continue the profession inherited from their grandfather in the village where they were born and raised. They use sourdough, which they have kept for 80 years, in the making of bread. This flavor emerges when the clean air and water of Arakoy and the labor of Osman and Salih masters are added to it.
Due to its density, it can be consumed for up to 1 week without getting stale. Some of the bread produced is reserved for rusks. Rusks are obtained when the bread, which is broken into pieces both by hand and chopped, is returned to the oven and dried for 14 hours. You will watch all the stages from wood preparation to oven burning, from yeast to rusk, with the natural beauty of Araköy and the narration of its sincere masters.
29 авг 2024
