Black Sea Stone Oven Bread produced in ranges from 0.45 to 7.5 kilograms in weight with its special shape. High quality flour, water and leaven combined with Black Sea fresh air and oven baking process bring the great taste of Black Sea Oven Bread.

It is known everywhere along the Black Sea Coast of Turkey as “Vakfıkebir” or “Trabzon” bread and mostly sold in slices. Year by year it gets more and more popular not only in Turkey but around the Black Sea and far beyong.

It is baked in a wood-fired stone oven, and is leavened with natural sourdough.

Black Sea Stone Oven Bread is flavourful and has a long shelf life. It does not moulds easily and is still good when goes stale.

Black Sea Cuisine is simple, tasty and inexpensive.