Massa Bakehouse and Its Sourdough Breads

For centuries, bread has been one of humanity’s most fundamental sources of nourishment. However, today, changes in the genetic structure of wheat, intensive agricultural chemical use, and the move away from traditional fermentation methods have reduced its benefits and paved the way for increased gluten sensitivity.

In recent years, artisan breads have become very popular. Sourdough, rye, and whole wheat breads in particular stand out. I think our food culture is slowly changing and evolving. Although I sometimes believe that the fast food culture, which rapidly entered our lives in the 1990s, is gradually giving way to healthier eating habits, global warming and food companies’ efforts to reduce costs make this thought feel a bit overly optimistic.

Today, we visited Massa Bakehouse, located in the Meltem neighborhood of Muratpaşa, Antalya. It has a very cute and cozy concept, set in a garden with just three or four tables. The menu includes artisan breads, pastries, sandwiches, and burgers. Since my mother and I didn’t opt for a classic breakfast, we tried two different dishes: an omelet plate and an egg plate with beef ham.

The omelet plate included a generously spiced cheese omelet, accompanied by fresh arugula, cucumber, and tomato, two types of cheese, one type of jam, and ciabatta bread. The other plate featured focaccia bread filled with pesto sauce, beef ham, and a fried egg, along with sautéed zucchini, peppers, and eggplant; the side items were similar to those on the omelet plate.

The omelet plate was quite delicious. As someone originally from Hatay, I can say that those who enjoy spices will really like this dish. However, I found the ciabatta bread a bit hard. I absolutely loved the focaccia bread the olive oil flavor, the olives inside, and its texture were wonderful. The beef ham was also very successful and hadn’t lost its juiciness. In Antalya, it’s now quite easy to find sourdough bread, as more and more establishments are valuing traditional fermentation methods

In my opinion, it’s definitely a place worth visiting. I learned that the chef is also the owner of the business and has worked at a Michelin-starred restaurant in Spain. His experience and the quality of the ingredients he uses are clearly noticeable. I also heard that their pastel de nata is excellent; hopefully, I’ll get the chance to try it one day.

And just to note: this is not an advertisement, but a completely personal recommendation. My mom paid the entire bill 😊 Click here for the Massa Bakehouse location.