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Baker from Türkiye’s Giresun brings hometown simit and pastry to Pennsylvania
Cemil Bayram, a 39-year-old baker from Keşap in Türkiye’s Giresun province, now runs Moonstar Bakery in Levittown, Pennsylvania, where Giresun simit and Giresun pastry reach Turkish expatriates and American customers alike.
Giresun simit and the city’s well-known pastry, two staples of the Black Sea province’s baking tradition, are now being made in the United States. Cemil Bayram, a 39-year-old baker from the Keşap district of Giresun, has brought 20 years of experience to Pennsylvania with the goal of turning Turkish baking into a recognized brand in America.
For many people from Giresun, the two treats are tied to childhood memories. Giresun simit stands apart from the better-known sesame-coated Turkish simit: it is traditionally made with grape molasses and without sesame.
From Keşap to Levittown
After years of working in bakeries in Giresun, Bayram moved to the U.S. in 2024 and began working at Moonstar Bakery in Levittown, Pennsylvania. About a year ago he took over the business.
Bayram told Türk USA News that the brand has since grown to three locations and that he plans further expansion into other states through franchising.
“I am 39 and from Keşap in Giresun. I have been a baker for about 20 years. I came to America in 2024, started at Moonstar Bakery and took over the business roughly a year ago. Now we are working to grow our brand into a Turkish bakery known across America,” he said.
From Trabzon bread to Giresun simit
Alongside Giresun simit and pastry, the bakery produces Trabzon bread, classic Turkish simit, a range of breads, cookies and desserts, and takes orders for special occasions. Its products are also distributed to Turkish and American markets.
“Our aim is to bring the traditional flavors of Turkish cuisine to a wider audience in America,” Bayram said, adding that the bakery serves both the Turkish community and American customers.
A taste of home
“We grew up with Giresun simit and pastry, just like the generations before us. We do not want people who know this taste to go without it far from home,” Bayram said.
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