Our History

Our Success Story

Baypınar Unlu Mamülleri entered the industry in 1946 under the Pınar Poğaça brand, producing wholesale simit, poğaça and açma. From day one it has embraced the importance of food production, continually improving and applying hygiene and quality standards in all its processes.

  1. 1930

    1930

    Our grandfather Mehmet Baypınar began as an apprentice at a neighbourhood börek shop in Ankara, where he was a customer, planting the seeds of a great tree that is still growing today.

  2. 1940

    1940

    Always improving his craft, Mehmet Baypınar brought his family with him and set up a workshop in the historic streets of Beyoğlu, İstanbul, sharing his art with the distinguished people of the district.

  3. 1950

    1950

    Unable to bear his longing for his hometown, Mehmet Baypınar returns from İstanbul to Konya and decides to build his own bakery. This bakery would not remain just a simit bakery: it would serve as a school that trained all of Konya's master bakers and, winning the whole city's admiration with its products, would become a true centre of flavour.

  4. 1970

    1970

    He decided to make İzmir's famous hot cauldron simit, baking it in a stone oven and offering it to the people of Konya. In those same years he brought his son Mustafa Baypınar into the business, and father and son carried on production with enthusiasm. Products made with passion reached consumers in every street, bazaar and market of the city and were much loved. This passion for production, which would last for generations, also gave many young people a way to earn pocket money as sellers in those years.

  5. 1980

    1980

    Our first-generation baker, my grandfather Hacı Mehmet Baypınar, passed the flavour of his hands on to his son Mustafa Baypınar and to me, his grandson, handing down a good name. As Ahmet Baypınar, through the experience I gained at our bakery during holidays, I knew that I would lead the sector for years to come.

  6. 2000

    2000

    Practising the craft whose every detail we learned together, my father and I, who worked side by side at the same counter for decades, expanded our range with yeast-raised products, cream products and syrup desserts. We remember with mercy our forebear, who ended a 45-year professional journey leaving behind not only a son to whom he taught his trade, but hundreds of people who hold him in gratitude, respect and affection.

  7. 2015

    2015

    As the sector's vision changed, we built our new facility in the organised industrial zone using new investment and technology. This facility was to employ more people and be the centre of products reaching more consumers.
    Our 1,200 m² facility holds ISO and HACCP certification and was built in line with hygiene and health rules: 75% of production is carried out by machinery and the rest by hand, and products are shock-frozen at -40°C and stored at -18°C. Our products are delivered to sales points with the cold chain maintained.

Today

Renewing ourselves every day, we keep growing
Baypınar Unlu Mamülleri