BOSCO IN ITS 9TH YEAR

Bosco was born in 2016 as an idea for a botanical café, inspired by Pompi—the most famous tiramisu café in the Re di Roma district of Rome, where I lived for 4.5 years before returning to Ankara and leaving academia. During a time when floral cafés were trending across Europe and no such example yet existed in Turkey, I believed this concept would resonate well in Ankara. I specifically wanted the location to be in Bahçelievler, particularly in Emek, where I spent my university years. It felt central and youthful—perfect for a brand like Bosco.

The idea of making original Italian desserts was challenging at first. The difficulty of sourcing cheese, the uncertainty of whether a mascarpone-based tiramisu would be appreciated at that time, the challenges of starting a business, and my inexperience in the sector—all created serious obstacles in the beginning. I spent a long time researching recipes and suppliers. The tiramisu recipe I got from a friend’s grandmother in Italy didn’t work until I finally sourced the right mascarpone, which was being imported to Istanbul at the time.

Bosco means “forest.” I always imagined Bosco as a lush, living forest—where friendships grow, cultural events thrive, original Italian desserts are served, and high-quality coffee is poured. We opened in April 2017 without any launch or advertising. Soon, we became one of the most well-known cafés in Ankara. Every guest returned and brought someone new. Jazz concerts, open-air film screenings, dance nights, and workshops helped us grow a large and loyal audience.

We reached our floral concept through our flower caravan in Emek, after Ayça Akkurt trained with Yunus Karma—Turkey’s most renowned floral designer. Meanwhile, we earned over 30 SCA certifications and started roasting our own coffee. We established the Re di Roma brand. We also achieved our first major milestone by reducing our workweek from six to five days—something rare in the hospitality industry. We received support to elevate working conditions to European standards, and we professionalized staff training. From day one, we maintained strict quality standards, never compromising—even on costly imported cheese and chocolate. This consistency solidified Bosco’s reputation for quality.

After surviving the pandemic, we opened our second branch in Armada Yaşam Sokağı, and a year later, a third branch on Iran Street. Without external investment or partnerships, we grew organically with our own capital. We didn’t create a franchise system. Our management team was built from long-time Bosco staff. Coşanbatı Çolak, who started as a service staff member and is now a partner at the Tunalı branch and serves as General Manager, is a testament to the growth structure we are proud of.

Now in its 9th year, Bosco operates three branches, employs over 100 people, and has served hundreds of thousands of customers. The brand, built on Italian desserts made with original and quality ingredients, is now preparing to evolve into new stories. After establishing our own roastery in 2021, Re di Roma became our coffee brand. It also became the name of a premium Bosco sub-brand bringing together Bosco’s desserts and Roman-style pizza, with an upcoming launch in Çayyolu.

Altemur Orman, a fine-casual dining restaurant being prepared in Beytepe, is led by Emre Bayrak and Atakan Koluman—former chefs at Bosco and previously at three different Michelin-starred restaurants. Isola is a private gastro-pub project we hope to complete in 2025.

This forest will continue to grow. And with our team, we believe that quality and perseverance will always find their reward in this industry.

To the staff, management, social media team, legal advisors, suppliers, and—above all—our loyal guests who have been with Bosco throughout this 9-year journey: we extend our deepest gratitude.

Bosco’s story is not just the story of one person; it’s the story of a collective, of a stance, and of a culture.
Here’s to many more years,
And many more roads…

Uğur AKKURT
Founder