ByMelly Pastry & More (Merkez)

ByMelly is chef Melike Konday's own house; this entry covers its main address in Alsancak, the walkable inner-city quarter of İzmir. Konday read art history at Ege University before training as a pastry chef in Italy: the Baking and Pastry programme at Apicius in Florence, then advanced work in pastry, bread and decoration at ICIF in Turin. She founded the brand in 2011 around celebration cakes, and for years taught in the gastronomy departments of İzmir University of Economics and later Yaşar University. The main shop moved to its present address in June 2020; a separate atelier and takeaway point followed in Alsancak in 2023.

Bread carries the menu. The loaves are built on a karakılçık starter — an old Anatolian landrace wheat, low in gluten strength — and finished with a cold fermentation that stretches the proof over days. Everything savoury is assembled on or around it, under a heading the house translates as "on bread and inside croissants", along with omelettes.

The sweet counter runs from laminated dough — a croissant French in form and, as the house puts it, entirely its own on the inside — plus patisserie made fresh each morning, and celebration cakes to order. A separate Get-Fit list serves guests eating to a particular plan. The room is small, with a green garden attached, open seven days a week from nine in the morning to eight at night. The summer address in Ilıca, Çeşme, and the atelier-takeaway point in Alsancak are separate records.