The local baker in an Anatolian village is the home cook’s best friend. You can send him any dish and he will cook it for you in his wood-fire stone oven, taking a share of the food as payment if you’re not flush with funds.
In the southeastern town of Gaziantep, I spent a morning in the bakery of Aydın Kilitoğlu, who’s had twenty-nine years’ experience with heat. His place is as big as the average bedroom, but he produces 3000 pides a day. His eleven-year-old son Samet (opposite) works as an apprentice during school holidays—just as Aydın did with his own father.