All breads are kneaded with special techniques, unique tastes and a refined spirit of art at Pelin’s Bread, located in Arnavutköy. Not to mention the side products such as Fork Bun, Kavala Cookies, Flour Cookies, Sourdough Pastry and Granola…
Could you briefly tell us about your business? When was it founded, what did you think when you started this business? What is the most important feature that makes your business different from other businesses?
Pelin’s Bread was founded in May 2017. Actually, I had no intention of getting into such a job. I still have a corporate job. I can say that my adventure started with making bread as a hobby for about 3 years at home and gifting it to a friend. After that, it became a big chain. Everyone wanted to buy. Ethically, I didn’t want to sell the bread I made at home. Especially at the insistence of a few people, I decided to open a hobby workshop. I thought it was not like a business that works every day, but like one order a week and just keep going. When we said we found the place, hired it, established the company, it brought me to the point of making me the owner of the business without any account.
It is a business that I do not undertake with commercial concerns. We are in the bread business. What you commit has to be good. We strive to provide the best service with the best materials, regardless of the cost, without compromising on anything. This will always be the case. I think I reflect my sincerity to the other side.
What is the secret of your success? What do you need to do well in this industry? What would you recommend to new entrepreneur candidates who want to enter the sector?
I don’t see myself as successful yet. As I said, sincerity is very important to me. What I would do to myself and my guests at home, I do the same thing in my business. Definitely avoiding materials, etc., by calculating the cost. I don’t get into things like that. I am committing something here, and that commitment has to be good to the end. This is what attracts people. We have a customer base that hasn’t changed for about 2 years and is gradually expanding. One of the biggest factors is that we don’t spoil the quality…
In order to do good work in the industry, it is necessary to be honest. If you do what you do well, you will be successful not only in this sector, but everywhere. I can say this to new entrepreneur candidates. If you are going to be an entrepreneur in this sector, it has to be something you know how to make bread or whatever. Because if you are unaware of the products made by investing capital, you are surrendering yourself to those who know the job, masters or chefs. I think there is some risk there as well. Basically, you need to know what to invest in. After that, I think it’s easier.
For those who want to study and do this job, I can offer the following advice. They must first see and experience the job they want to do in other businesses for a while. Just making a product is not enough. The business has a wheel. It is also necessary to gain experience. It has buying, selling and marketing. Detail of each leg by itself…
In your opinion, what are the main problems of the food and beverage industry? Are you optimistic or pessimistic about the future of the industry? Why?
Not everyone in the industry is honest. Let me give an example from our own customer portfolio. For example, they come to us and say that after we buy sourdough bread from you, we cannot consume it from a different place. Sometimes we buy it from the markets, but they say it tastes very different. It’s not just the taste, there’s a lot of difference. We are a neighborhood bakery. I think that the sourdoughs that we see more in the market are not 100% sourdough.
There are many varieties on the market. There are dried and industrialized sourdoughs. There are those who mix fresh yeast in it. Our bread contains nothing but flour, water and salt. It is a very basic food and organic. It is also fermented for 30 hours. More delicious and healthy…
We describe this business as if we had rediscovered America, but what we are actually doing is the bread that has been baked in Anatolian villages for 5-6 thousand years.
I’m not pessimistic about bread. The businesses that make bread are increasing day by day, and the ones that make it at home are also increasing. I want people to be conscious and more people who do it at home. Because this is good bread. This goodness should spread everywhere… These neighborhood bakeries need to multiply all over Turkey, albeit small. As far as I can see from the customers, they are so afraid of too many additives and diseases on the market that everyone is nervous. When they find something good, they come and find it, no matter where it is. Bread is also a food that our Turkish nation loves and cannot give up… Bread is open.
Why did you choose Arkhe? What did this choice bring to your business?
Before choosing Arkhe, I received offers from 3 different companies, did research and got references. Arkhe was one of them. To tell the truth of the matter, first of all, they were really interested in the sales phase. This is an important issue, I think. At least they took care of me enough to satisfy my curiosity. I finally decided on Arkhe.
With Arkhe, many things have become easier in our life. While we used to work with a more amateur system, now we get our financial reports very easily. Apart from financial reports, I also receive reports on product basis. I can easily find answers to questions such as how much of each product I sold on a monthly basis, on a yearly basis, and which product should I focus more on.
What is the customer most interested in in the product range? Yes, we are doing something, but we can find answers to questions such as what we have done on a number basis. Therefore, it has a very wide scale in terms of reporting, I am very satisfied.
What do you think is the biggest feature that distinguishes Arkhe from its competitors?
I think the first is service. First of all, the balance of quality and price is very good. Plus, as I mentioned at the beginning, it was important for us that they were very interested. We have been in constant contact with friends since the system was established.