WHERE IT ALL STARTED
Hakan is a second-generation baker, that is, without counting, all the grandmothers and great-grandmothers who made their bread early every morning for hundreds of years. His uncle had a bakery in a small town in Eastern Turkey, and it was here that Hakan learned to ferment the dough, helping out after school from age 14 on. When they opened two bakeries in Istanbul, he helped their family business. The bakery joyfully made flatbreads, bread, pastries, and desserts…
