In addition to Trabzon, it is especially produced in small towns along major highways.

It is baked in a wood-fired stone oven, and is leavened with natural sourdough.

Vakfıkebir bread is flavorful, has a long shelf life, and does not mold easily.

During recent years, companies producing Vakfıkebir bread have opened in large cities such as Istanbul and Ankara.

In some areas it is mistakenly called “wood bread” (odun ekmeği); what is meant is that the oven is wood-fired.