Cafe in Çeşme

The 1945 İnkılap Caddesi corner where damla sakızlı dondurma was invented, a Mersin family pastane now in its third generation

İzmir's serious French patisserie, summering in Ilıca

A small, coffee-only room that fresh-roasts and means it

The Çeşme kumru, made by the same family since 1970

A year-round roaster that treats single origins as the whole point

Three generations of Aegean mastic worked off one Ugur Mumcu counter since 1945, sakizli dondurma, kurabiye and jams from the source

Istanbul's award-winning roaster, seasonally transplanted into a stone house

Stone terrace at the gate of Erythrai antique city, the Ildırı sunset bench with takımadalar in frame

The original sakızlı muhallebi house, the recipe the rest of the country has spent twenty years trying to copy

The Demirel family's handmade Alaçatı patisserie, a quiet bakery counter the village uses for birthdays it actually means

The Akbulut family's 2014 Alaçatı gelato counter, a Financial Times top-25 boutique, a hundred-and-fifty rotating flavours, made on site every morning

Hacımemiş's mulberry-tree corner since 1963, the village's classical Turkish coffee bench, untouched by the specialty wave

Tomris Maravent's 2004 corner café, the steady Alaçatı pulse, eight tables that grew into the village living room

The peninsula's serious specialty coffee bar, Guatemala, Colombia, Kenya, Ethiopia on rotation, a Hacımemiş regulars' room

A breakfast garden among Ovacık's vines, own house wine, own jams, own menemen

Nihal Hanım's garden in Saip village, forty house jams, mountain-foraged herbs, breakfast cooked by the village women