our baker

When I was a kid in Istanbul, people would often receive food parcels from family in the countryside. I can still remember how happy it made me feel when we got sacks of fresh pistachios at the beginning of autumn each year. Some shells were a bright pinky-red, while others appeared deeper, brownish-red. I always preferred the darker ones, which were easier to crack.

Glasgow has been my home for the past 20 years. While studying bakery at City of Glasgow College, we were asked to develop our own confectionery products. Naturally, I chose pistachios for every single item — pistachio biscotti, pistachio macarons, pistachio chocolate tarts, pistachio-glazed éclairs...

One day, a classmate joked, “If you ever open a bakery, you have to call it Pistachio.”

And then I did!