Hakan is a second-generation baker who learned in his uncle's bakery how to ferment dough and make bread. When they opened two bakeries in Istanbul, he helped their family business. The bakery joyfully made flatbreads, bread, pastries, and desserts.Hit by a pizza obsession, similar to Anatolian flatbread dishes, Hakan studied, experimented, and observed various pizza-making methods. He attended pizza expos, visited pizza restaurants, and tasted different styles until buying a nice wood-fired pizza oven and creating a stir at events such as Bottle Rock.Owning and operating a mobile wood fired pizza oven allows Hakan to elevate any event in Napa with delicious, freshly made pizzas. Hakan says, "Now our longtime dream has come true, and we are opening our place soon. I want to share all my experience and passion with my community, who have supported us since the beginning. We will offer long-fermented Pan-style pizza, such as Detroit and Chicago.”
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