Registered Geographically Indicated Kürtün Araköy Bread, Sourdough Stone Ovens and Gastronomy Route

History and General Information / Local Legends and Folklore Kürtün Araköy Bread is a legendary Black Sea loaf baked with traditional methods passed down from generation to generation in Araköy, Kürtün district of Gümüşhane, and has been registered as a geographical indication by the Turkish Patent and Trademark Office. It is one of the largest traditional breads of Türkiye, with its huge round structure weighing between 3.5 and 5 kilograms and reaching a height of 15-18 centimeters. This bread does not contain any chemicals or industrial additives; It is produced by blending only wheat flour, spring water, rock salt and the centuries-old sourdough transferred from the previous dough and baking it slowly in stone ovens burning oak wood for at least 4-5 hours. Thanks to its thick and crisp golden yellow shell, it maintains its freshness and flavor without going stale for 10 days to 2 weeks under normal room conditions. According to local legend, the woodcutters and caravanners from Kürtün who went to the plateaus and abroad put only a loaf of Araköy bread and highland cheese in their saddlebags during their difficult journeys that lasted weeks, and this bread kept the travelers full and fit in the mountains for days. Today, the historical 'bakery houses' in Araköy and Kürtün district center keep this ancient heritage alive. Geographical Structure, Altitude and Natural Features It is located on the steep slopes of the Harşit Valley, at an altitude of approximately 650-750 meters, in the immediate vicinity of Kürtün Dam Lake. The cool air of the Eastern Black Sea mountains, abundant oxygen and the valley microclimate created by the Harşit Stream provide a natural environment that increases the fermentation quality of sourdough. Visiting Hours, Days and Entrance Fees