Kahramanmaraş preserves 160-year-old bread-making tradition

In the Çardak neighborhood of the Göksun district in Kahramanmaraş, a 160-year-old traditional bread-making heritage continues to thrive. Since the 1860s, local bakeries have preserved these methods, passing them down through generations.

Approximately ten bakeries operate in the area, many of which are family-run businesses where women play an active role. The bread is prepared using traditional techniques, with dough being baked in stone or wood-fired clay ovens. Varieties include plain, oily, potato, and cheese breads, with the regional ‘Çeçen’ bread being particularly popular among both locals and visitors from surrounding areas.

Local baker Levent Yıldır noted that the production focuses on preserving the flavor rather than purely commercial interests, stating that the bread is made in clay ovens to maintain quality. Prices for loaves ranging from 300 to 750 grams typically fall between 50 and 70 lira.