Atadan Fırın

Boyoz is the pastry Izmir eats for breakfast — a flaky, chickpea-leavened coil that belongs to this city the way simit belongs to Istanbul — and it sits at the centre of Atadan Fırın's counter in the Alsancak district. Alongside it the bakery sells gevrek, the local name for the sesame bread ring, which it treats less as a product than as part of the city's daily rhythm. The range is organised into four groups: savoury baked goods, sweet baked goods, croissants, and cup desserts and cakes. The bakery's own photographs show chocolate and strawberry croissants, though it publishes no itemised list; among the cup desserts, a fig muhallebi pairs the plainness of a milk pudding with the natural sweetness of dried figs. Cookies and drinks round out the menu, which lets the shop work from an early breakfast through to an afternoon break. Atadan describes its output as naturally leavened, additive-free and baked daily, and takes cake orders through an online form and a WhatsApp line. One practical note: the business publishes its location only as Alsancak, Konak — no street or building number appears on its own channels.