The menu

The award-winning flagship loaf: a wide, soft round flatbread scored in a lattice and baked in the brick oven. Took bronze in the Specialty Food Association's 2019 sofi Awards.

Five individual-sized pide flatbreads bagged together, sized for one person each.

The classic Turkish street bagel: a chewy ring boiled in grape molasses and crusted edge to edge with toasted sesame seeds.

An everyday brick-oven sandwich loaf with a thin crust and soft, open crumb.

The same brick-oven pide made with whole wheat flour for a nuttier, denser crumb.

A softer, richer patisserie-style simit, sold two to a bag.

A long, thick Persian-style flatbread with deep finger-drawn ridges and a crisp sesame crust.

Barbari flatbread baked with whole wheat flour.

A rustic round village loaf baked directly on the oven stone.

The round village loaf made entirely with whole wheat flour.

A pan-baked loaf with a soft, square-shouldered crumb that slices cleanly for toast.

The pan-baked tava loaf in a whole wheat version.

Pide dough dimpled by hand with the fingertips and baked well done, sold two to a pack.

The same hand-dimpled pide pulled from the oven pale and slightly underbaked, so you can finish it at home. Pack of two.

A pull-apart loaf shaped into overlapping petals around a soft center.

Bakery bread sliced and twice-baked into dry, crunchy toasts that keep for weeks.

Sesame simit sliced thin and toasted crisp, halfway between a cracker and a rusk.

Slim, snappy oven-baked breadsticks made from the same dough as the bread.

Breadsticks made with whole wheat flour.

Cubed, oven-dried bread for soups and salads.

House breadcrumbs ground from the bakery's own loaves.

Paper-thin hand-rolled pastry sheets for making borek at home. Pack of two.

Thicker yufka flatbread sheets meant for wrapping and cooking rather than layering.

Hand-cut Turkish egg noodles, dried and bagged. A pantry staple the bakery makes in-house.

A soft, buttery breakfast roll made with natural dough. The plainest and most-ordered thing in the case.

Pogaca filled with salty Turkish feta. One of the bakery's best sellers.

Pogaca stuffed with seasoned mashed potato.

A soft, slightly sweet enriched ring, somewhere between a brioche and a bagel.

A crescent-shaped pastry folded around Turkish white cheese. One of the counter's best sellers.

Layers of hand-rolled yufka packed with spinach and white cheese, baked until the top shatters.

The classic borek: thin yufka layered with salty white cheese and baked golden.

The bakery's signature individual borek filled with white cheese. Box of four.

Griddled flatbread turnover filled with spinach and cheese.

A thick, pillowy village flatbread cooked on a hot plate.

A boat-shaped pide stretched long and topped edge to edge with seasoned ground beef.

Laminated pastry with a choice of filling, best ordered early and eaten warm.

Pogaca filled with seasoned ground halal beef.

Bite-sized 'bearded' pogaca rolled in shredded pastry for a whiskery, crunchy outside. A top seller.

Miniature cheese-filled pogaca, sized for breakfast spreads and lunchboxes.

A savory roll filled with spiced green lentils and finished with poppy seeds.

Acma swirled with black olive paste.

The same crescent pastry filled with sliced black olives.

A coiled pastry layered with tahini and sugar, sweet enough for breakfast with tea.

Yufka layered with spiced potato filling.

Yufka rolled around seasoned ground halal beef and coiled into a swirl.

A specialty borek layered with sweetened black poppy seed paste.

Borek layered with tahini instead of a savory filling, for a nutty, sweet-edged pastry.

Signature individual borek with seasoned potato. Box of four.

Signature individual borek with ground halal beef. Box of four.

Hand-stretched dough folded over white cheese and griddled flat until blistered.

Griddled flatbread turnover filled with spiced potato.

Bazlama split and filled with melting white cheese.

Bazlama filled with seasoned potato.

Bazlama filled with spinach and white cheese.

Bazlama filled with seasoned ground halal beef.

A small open-faced Bursa-style flatbread topped with cheese.

Open-faced flatbread topped with roasted eggplant.

A full-size pizza on the bakery's own brick-oven dough.

Single-serving cheese pizza from the pastry case.

Single-serving pizza topped with seasoned ground beef.

Made on bakery bread with cheese, tomatoes, parsley and green pepper.

An all-butter croissant baked fresh through the night.

A savory croissant filled with spinach.

A savory croissant baked with tomato.

Forty-plus layers of hand-stretched filo packed with nuts and soaked in syrup while still hot. Sold by the pound, roughly 10 to 12 pieces.

Triangular baklava pockets filled with pistachio and a semolina custard, so they stay creamy under the syrup.

Shredded filo strands baked over a nut filling until crisp, then soaked in syrup. Sold by the pound.

Ridged choux fritters deep-fried and dropped straight into cold syrup while still hot. Sold by the pound.

Soft semolina cookies baked golden and left to drink up lemon syrup until they are spoon-tender.

Turkish rice pudding, baked until the top browns and blisters.

Choux shells piped with cream and finished in chocolate. Sold by the pound.

Whole celebration cakes made to order. Varieties rotate, so the bakery asks that you call to talk it through.

'Palace rolls', filo wrapped tightly around nuts, sliced into short logs and drenched in syrup.

Rolled baklava packed solid with pistachios. One pound gives around 10 to 12 pieces in a box.

The same rolled baklava made with walnuts.

Log-rolled baklava, crimped and coiled so the filo ruffles around the nut filling. Sold by the pound.

The same syrup-soaked fritter piped into long fingers instead of short nubs.

A syrup-soaked fried ring, crisp outside and drenched through. Sold by the piece.

A single-serving cake. Fillings change constantly, so call ahead to hear what is in the case today.

The savory side of the cookie case: short, crumbly butter cookies with salt, seeds and cheese. Sold by the pound.

Assorted Turkish sweet cookies, from jam thumbprints to walnut crescents. Sold by the pound.

A pound of cookies mixed to order. Tell the counter how you want the salty-to-sweet ratio.

Crisp meringue cookies that dissolve on the tongue. Sold by the pound.

The traditional salted yogurt drink, whisked until foamy. Served cold and meant to cut the richness of borek.

Black tea brewed in a double kettle and poured into a tulip glass. Served all day and all night.

Finely ground coffee simmered in a cezve and poured grounds and all, with the foam on top.

Espresso lengthened with hot water, for anyone who wants a bigger cup than a Turkish coffee.

Chilled orange soda from the cooler.

Bottled still water.

Organic chocolate milk, cold from the case.

Plain organic milk, cold from the case.

A full catering tray of baklava, roughly 65 to 72 pieces. The bakery asks for at least 18 hours notice on bulk orders.

A catering tray built from the dessert case, baklava, sobiyet, burma and sarma laid out together.

A full pan of borek cut into squares for a party, enough for roughly 15 to 20 people.

A breakfast catering tray of assorted pogaca, acma and mini pastries, around 40 pieces.

Three pounds of assorted salty and sweet cookies arranged on a serving tray.