2012
From one sac to a hundred thousand a day
- 2012
Osman Avcı starts at home, by hand, on a sac: the hot iron plate on which yufka has been baked for centuries. One sheet at a time.
- The first years
Twelve people, a thousand yufka a day at most. His mother, an Anatolian woman, held the formula for the regional taste and supervised the handwork.
- After that
Became known through festivals, then across the Dutch border. Major buyers became Çiğköftem, Tatlıses çiğköfte, İstanbul çiğköfte and Öz çiğköfte.
- Today
A family business of eighteen people in Ermelo, near Harderwijk. A hundred thousand yufka a day, to ten European countries.
If the taste were to change, and people no longer found that flavour of Anatolia, they would not buy a second time.
Photographs of the company
There is deliberately no photograph of the building or the staff here. The available building photo is a Street View capture with a visible Google watermark, and the other photo shows three recognisable people without recorded consent. Own photographs will take their place.
100.000
yufka per day
10
EU countries we deliver to
18
people in the bakery in Ermelo
3
varieties, nothing more