Tanınmış Helvacı

Sefilizade Mehmed Aga, the founder of the famous Halvac, started his business as a ‘Halvac and Sherbet Shop’ in Eskişehir Taşbaşı Mevkii in 1875. It soon became famous in the region for its unique style of production and was in demand in the surrounding provinces and districts.

His son Sefili Ahmet Efendi, who took over the business from Sefilizâde Hacı Mehmed Aga, also produced oil and tahini in the shop on Eskişehir Banka Street, along with halva, using the method he had learnt from his father.

Osman Bey, the third generation, had to take over the business at a young age due to the conditions of the time. Osman Bey, who was brought up in the ‘Ahi Traditions’, had the basic motto of ‘Honest and Principled Trade’. Osman Bey took the family name ‘Canbulat’ by law. Having been involved in every stage of the production process since his childhood, Osman Canbulat expanded his business and continued his traditional style of production in his shops on Taştekin Street in Eskişehir. In addition to the production of tahini halva, Osman Canbulat expanded the product range to include oil and salt trading and instilled entrepreneurial ideas in his children.

Osman Canbulat’s children, Mehmet, Erdoğan and Ekrem Canbulat, continued their halva production in the shop under their house on Eskişehir Değirmen Street due to the expropriation in Taşbaşı (1989). Tanınmış Helvacı, which is still located in the same shop, is known for the crowds of people in front of it.

The production processes were generally carried out under the direction of the older brothers, and the work carried out over time was continued under the supervision of their elders.

Ekrem Canbulat, the last representative of the fourth generation, has been an important cornerstone in bringing the brand to these days. Ekrem Canbulat has made ‘Honest and Principled Trade Approach’ the basic motto of the institution, combining the traditions of Ahilik with the innovative suggestions of his children Özgür and Onur.

Özgür Canbulat, the fifth generation grandson of the family, who has been involved in all the production processes since his childhood, continues to make halva in the traditional style using the recipe of his ancestors.

Onur Canbulat and Özgür Canbulat sum up their basic philosophy as “leaving a natural taste of the past in the future with a traditional production style”.

Onur Canbulat, the youngest member of the fifth generation, places particular emphasis on adapting to the digital age. He has been involved in “traditional production processes” since his childhood, but he is aware that the 21st century is the information age and that the demands of this age must be met. With these works, he acts as an ambassador to carry the brand into the future. When tradition and innovation come together, the future can be embraced with confidence.