Bartın Çöven Bread

Bartın çöven bread is a traditional type of bread unique to Bartın province in Türkiye's Black Sea region. This product, registered with a Protected Geographical Indication on March 10, 2022, has a long-standing presence in Bartın’s culinary culture and is a local food heritage with a strong connection to the region.

Product Characteristics

Bartın çöven bread is prepared using wheat flour, cornmeal, wheat bran, sourdough, fresh yeast, salt, and water. Typically rectangular in shape, the bread is baked in special pans called “çöven” over wood-fired stone ovens in Bartın. This baking method gives the bread its distinctive aroma and texture.

One of the distinguishing features of the product is that the sourdough is prepared a day in advance and the dough undergoes a long resting period. After baking, tapping the bread produces a hollow sound, a traditional method indicating that it is fully baked. Bartın çöven bread is usually sold unpackaged on bakery counters.

Geographical Boundaries and Production

The production of Bartın çöven bread can only take place within the boundaries of Bartın province. The product’s fame and production method are directly linked to this geographical area. All production stages must occur in Bartın for the geographical indication to remain valid.

For the production of five 250-gram Bartın çöven breads, the following ingredients are used:

• 1 kg wheat flour
• 10 g cornmeal
• 10 g wheat bran
• 200 g sourdough
• 12.5 g fresh yeast
• 20 g salt
• 1 liter water

The sourdough is kneaded with warm water and wheat flour and left to rest overnight in a cool environment. The main dough is prepared by mixing wheat flour, bran, cornmeal, and water, then adding the sourdough and fresh yeast. Salt and the remaining water are added to obtain a soft dough. The dough is left to rest until it doubles in size. The dough is then placed in greased çöven pans, allowed to rise further, and baked at 200°C for approximately 45–50 minutes. After baking, the bread is placed on a rack to cool.

Inspection Process

The inspection of the product is carried out under the coordination of Bartın Municipality by a three-member inspection committee consisting of expert representatives from Bartın Provincial Directorate of Culture and Tourism, Bartın Provincial Directorate of Agriculture and Forestry, and Bartın Municipality. Inspections are conducted at least once a year and may also be performed whenever needed or upon complaint.

The inspections check the appropriateness of ingredients, adherence to the production method, and the correct use of the “Bartın Çöven Ekmeği” label along with the Protected Geographical Indication emblem. The inspection committee may obtain expert support from public or private institutions if necessary. The registering authority, Bartın Municipality, is responsible for the legal protection of the product.