Demirci's 107-year-old pide tradition continues through fourth generation

In the Demirci district of Manisa, the Özsoy family is preserving a 107-year-old tradition of stone oven pide production. The family business, which dates back to the 1910s, is currently being carried forward by its fourth generation.

Master baker Şükrü Özsoy, 63, continues the craft passed down from his father and grandfather. The bakery, located in the Hacı Hasan neighborhood since 1952, uses traditional methods to produce various types of pide, including varieties with tahini, sugar, molasses, walnuts, and hazelnuts.

A key element of their recipe is the use of house-produced tahini and special black grape molasses. The pide is prepared using these ingredients and cooked over a wood fire in a stone oven. The long-standing local tradition attracts many customers, including those from surrounding districts.