With a journey that began in Istanbul in 1945, İsmail Hamamcı had the opportunity to work with the most skilled masters of the time to gain expertise in Turkish delight production. Despite his young age, his remarkable talent and diligence quickly distinguished him, granting him the privilege of learning exclusive recipes, refined techniques, and traditional production secrets from the masters serving in the palace kitchens of Istanbul.
After reaching the level of mastery, İsmail Hamamcı returned to his hometown, Safranbolu, and established his first production facility named Karaağaç Şekerleme. In addition to producing Turkish delight, he expanded the product range to include traditional flavors such as halva and jam. He involved his son, Ahmet Hamamcı, in the process, passing down his mastery and knowledge to the next generation. Thus, this legacy became a family tradition, growing stronger over time.
Quickly becoming a regional leader in Safranbolu, Karaağaç Şekerleme took a significant step in its journey toward expansion by continuing its operations under the brand Altın Safran – Safkar Lokum in Istanbul. Today, the facility has a monthly production capacity of 180 tons and carries out its production processes with expert teams, adhering strictly to high hygiene standards.
Altın Safran has become a leading brand in Turkish delight production in Turkey, not only with its production volume but also with its commitment to quality and traditional flavors. This success story is a tangible reflection of the Hamamcı family’s passion, dedication, and pursuit of excellence in the art of Turkish delight.
