About Us

Hamurkâr began in 2008 with a 20 square-metre bakery opened in Karşıyaka by the couple Yıldız and Ahmet Kaya. After training in patisserie, Yıldız Hanım had worked for two years in Vienna, while Ahmet Bey carried on his family's three-generation baking tradition. The meeting of the two masters brought sourdough bread and boutique cakes under one roof.

Dough does not rush

Our breads are baked in a stone oven from sourdough rested 18 hours in the cold. We prepare croissant dough over 72 hours with three folds. None of our products uses glucose syrup, palm oil or ready-made additives; butter is real butter and vanilla is real vanilla pod.

The boutique cake workshop

In our 280 square-metre production workshop in Karşıyaka 14 cake artists work. Every order starts with a design consultation; our cake chef reviews the reference image you upload in the order form and sends a sketch within 24 hours. All sugar-paste figures are handmade and we do not produce licensed cartoon characters.

Allergens and a separate line

For gluten-free and vegan cakes we run a separate production line, separate equipment and separate preparation hours. Product cards carry information for the 14 allergen groups; we ask customers with serious allergies to call us before ordering.

Shops and community

We serve İzmir with shops in Alsancak, Karşıyaka, Bornova, Urla and, in summer, Çeşme. Every evening we donate half of the unsold bread to neighbourhood associations; on average 38,000 loaves a year.