Istanbul baking runs from the firin, the neighbourhood stone oven turning out pide and lahmacun, to the confectioner's counter stacked with baklava and lokum. The old city around Eminönü holds the heritage houses: Hafiz Mustafa 1864 and Ali Muhiddin Haci Bekir, the shop credited with the modern Turkish delight, both work the streets near the bazaar. Down in Karaköy, Karaköy Güllüoğlu has filled its pistachio baklava since the mid-twentieth century, while Borsam Taşfırın keeps the stone-oven tradition alive across the water in Kadıköy.
