About us

We opened Fermenté in June 2021 in Dikilitaş, Beşiktaş. We built our bread menu with flours that contain no additives.

We use our own sourdough starter, which we began in April 2021. We cold-ferment our breads for about 36 hours with this starter alone.

Alongside the bread we have a dessert menu and coffee made from quality beans. We make everything by traditional methods from high-quality, local ingredients.

We use no additives or preservatives in our products, and none contain trans fat or glucose syrup. Our range of breads runs from siyez to whole wheat.