Established in today to Ankara from the Republic Period of bakery and confectionery property investigation of gastronomy culture

Hosts in different culinary cultures of Turkey sweets and confectionery have always been of great importance for the cuisine. Confectionery, which was consumed in abundance especially in the Ottoman Period, was first produced in the palace kitchen. With the spread of sugar over time, an increase in confectionery production and variety has been observed. Confectionery, which is served at weddings, funerals, mawlids and celebrations, has become an indispensable product of special days and is produced in the 14-15th century. century, there was an explosion. However, with the effect of westernization in the Tanzimat Period, Anatolian lands met with new tastes. In this way, the sweets and confectionery produced in the kitchens have changed and Turkish desserts have started to be replaced by European desserts. These European flavors, which started to be seen in Istanbul through the Armenians, Macedonians and Greeks, spread to Anatolia thanks to the Hemşinlis. On the other hand, the people of Hemşin met this sector due to financial difficulties. The difficult conditions of their geography forced them to migrate, and the Hamshens who immigrated to Russia and its surroundings learned bakery and pastry making there. Immigrants who returned to Turkey after the Bolshevik revolution first started to open bakeries in big cities. One of the most preferred cities was Ankara. The biggest reason for this is that Ankara was the capital at that time. The patisseries that started to be established in Ulus, the center of modern life, became both meeting places and socializing areas for Ankara residents. Many of the patisseries, which were frequented by literati, painters and bureaucrats in their early years; They could not survive until today due to reasons such as urban transformation, institutionalization, lack of people who can ensure the continuity of the enterprise and the shift of the center of Ankara from Ulus to Kızılay. The places opened mostly by Hemşinlis in and around Kızılay, which has become the new center of Ankara, started to cluster and made a big impact. Damla Patisserie and Flamingo Patisserie, which are still in service today, are among these places. In this study, the history, emergence, development and patisserie culture of confectionery and pastry were investigated and their effects on social life were examined. In this context, an in-depth literature review was conducted, and a semi-structured questionnaire of 12 questions was prepared using the interview method, and a total of 11 masters, 3 of whom were candy masters, and 8 were pastry masters, were asked to reach the result.