Rize Baston Bread

Rize Baston Ekmek is a traditional bread variety unique to the city of Rize in Türkiye’s Black Sea Region, officially registered with a geographical indication. It was registered on 26 June 2019 with registration number 439. The application was submitted on 26 March 2018 under reference number C2018/085, and the registration process was carried out by the Rize Municipality. Products bearing the geographical indication must be presented with their designated logo on packaging or at points of sale.

Rize Baston Ekmek (Ministry of Culture and Tourism of the Republic of Türkiye)

Distinctive Characteristics

Rize Baston Ekmek is a traditional bakery product produced for generations in Rize, distinguished by its shape, production method and baking technique. It is shaped into thin, elongated rolls, formed into rectangular loaves and baked in adjacent groups of three or four. The shaping of the dough is performed using special wooden paddles called “pasa,” made from pine or chestnut wood.

One of the key elements defining this bread is its adaptation to Rize’s high-humidity climate, which allows it to retain its quality during fermentation and baking. These climatic conditions result in distinct differences during the fermentation and baking stages.

Ingredients and Production Method

The ingredients and proportions used in the production of Rize Baston Ekmek are as follows:

• 50 kg (+/−0.5 kg) bread wheat flour
• 750 g (+/−7.5 g) fresh yeast
• 1000 g (+/−100 g) edible salt
• 25 litres (+/−0.25 litres) drinking water

The dough, obtained by mixing and kneading these ingredients, is left to rest for approximately 1.5 hours. It is then hand-rolled into cylindrical shapes and arranged side by side in groups of three or four. The shaped dough loaves are baked for 75 minutes (+/−5 minutes) at 170°C in ovens, placed on wooden boards called “pasa,” made from pine or chestnut wood. After baking, each loaf must weigh 350 g (+/−20 g).

Geographical Boundary and Production Conditions

The entire production process of Rize Baston Ekmek must take place entirely within the boundaries of Rize Province. Every stage of production—including mixing, shaping, baking and subsequent procedures—must occur within this geographical boundary. The traditional knowledge, production technique and cultural background of the product are inseparably linked to Rize Province. Therefore, to preserve its uniqueness, all processes must be completed within the boundaries defined by the geographical indication.

Monitoring System

To ensure that Rize Baston Ekmek is produced in accordance with the technical and compositional specifications defined by its geographical indication, a monitoring system has been established under Law No. 6769 on Industrial Property. These monitoring activities are carried out by a six-member oversight body coordinated by the Rize Municipality and composed of representatives from the following institutions:

• Rize Provincial Directorate of Agriculture and Forestry
• Rize Chamber of Commerce and Industry
• Rize Commodity Exchange
• Rize Union of Craftsmen and Artisans
• Bakers’ Chamber

The oversight body monitors the preparation, storage, transportation and marketing of the product according to the specified methods. It also verifies the proper use of the geographical indication. Monitoring activities are conducted regularly three times per year. Extraordinary inspections may be carried out when necessary or in response to complaints. Monitoring results are annually reported by the Rize Municipality to the Turkish Patent and Trademark Office.

During the monitoring process, expert support may be obtained from public or private institutions, and external services may be procured when necessary. The Rize Municipality, as the registering entity, is also responsible for initiating and managing legal proceedings to protect the rights associated with the geographical indication.