Bulent Bakery bakes with the same recipe it started with: thin dough, real butter and cheese from the Mediterranean. This is how a tray reaches the counter, step by step.
Where the dough comes from
Bulent Bakery bakes with the same recipe it started with: thin dough, real butter and cheese from the Mediterranean. This is how a tray reaches the counter, step by step.
- Flour milled from Anatolian wheat.
- Butter churned the same week it is used.
- Cheese from the region it is named after.
From the oven to the table
- The dough rests overnight.
- It is rolled thin enough to read through.
- The tray goes in at 200°C.
- It cools on a rack, never in its tin.
A pastry is only as good as the hands that fold it.
Keeping it fresh
| Product | Weight | Shelf life | Storage |
|---|---|---|---|
| Borek Layered | 516 g | 12 months | Deep frozen |
| Borek Roll | 2 kg | 12 months | Deep frozen |
| Borek Spiral | 4.5 kg | 10 months | Deep frozen |
A few notes
Bulent Bakery bakes with the same recipe it started with: thin dough, real butter and cheese from the Mediterranean. This is how a tray reaches the counter, step by step.