This Sunday, we had the pleasure of hosting Zeynep, the founder and chef behind Minval Artisan Bakery in Etiler, Istanbul, for The Plum Edit’s Sunday Series. It was a joy to sit down with her and talk all things food, craft, and passion.
Chef Zeynep Karahan is the creative force behind Minval, a much-loved artisanal kitchen in Akatlar known for its handcrafted, seasonal cuisine and meticulous techniques.
Raised in a food-centric family, her culinary journey took her to the United States, where she studied Culinary Arts at Johnson & Wales University and Food & Beverage Management at Florida International University. She later completed advanced pastry training at Le Cordon Bleu, graduating top of her class, before spending two years there as an instructor chef. Further honing her craft through specialised training in French bread and chocolate making, Zeynep founded Minval with a clear philosophy: working with raw, minimally processed ingredients and honouring traditional, hand-crafted preparation. From breads and pralines to daily savoury dishes, her menus celebrate craftsmanship, thoughtful sourcing, and the quiet pleasure of simple food made beautifully well.
At Minval, Zeynep turns seasonal ingredients into food that feels both deeply rooted and quietly extraordinary. Next time you find yourself in Istanbul, step into her Akatlar kitchen and taste the care behind every loaf, praline, and plate.
