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Photos by Santiago Mejia/The Chronicle


I grew up in Gallipoli in Turkey and came to the United States for a PhD. After graduation in religious studies, I decided to pursue my passion of baking and cooking. I founded Simurgh Bakery in 2017 to introduce  traditional baked goods and food common to the cultural landscape of the Near and the Middle East. We make our own fresh phyllo dough for baklava and boureks/savory filled phyllo pies. Our signature product is pistachio baklava filled with emerald color Antep pistachios. Boureks, hand-rolled grape leaves, stuffed sun-dried eggplants, and gluten-free almond cookies are other favorites of our company. 

Hatice Yildiz, Founder

See articles about us in Berkeleyside, EastBayExpress, and Diablo Magazine!

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