Pastry shop 'Jabuka' Bećirović, Bozadžija and Salebdžija

Pastry shop ‘Jabuka’ Bećirović, Bozadžija and Salebdžija

Since 1892, the Bećirović family pastry shop has existed. It first started as a home business of great-grandfather Ramadan, then passed on to his son, grandfather Megmed, then to father Mehmed (Meha), who officially opened the business in 1961, and finally to the current owner of the business for many years, Merima (Mima) Bećirović. The scent of tradition, preserved in cakes and the unique drinks boza and salep, is a scent that has characterized the experience of Zenica bazaar for more than a century.

The fourth generation of family patisserie from great-grandfather and with traditional family recipes; over 130 years of knowledge and tradition; 54 years of work by the owner, both as an apprentice and as an owner.

The love for sweets and traditional drinks has been passed down in the family since great-grandfather Ramadan, who founded the business in 1892. He was succeeded by her grandfather, then her father, and finally the current owner, Mima (Merima). The whole family has always been known in the city for their traditional cakes, and the trade has been preserved in the people to this day under the name ‘slatko čoše’ (sweet corner) because the pastry shop is located in the very center of the city, the Old Market Square, on the corner (čoše /čošak) of the building.

In the past, a large part of the work was also done in the family home. Even today, a large part of the production processes the owner, Mima, performs in-house. Also, the production of cakes and drinks in their final stages and in the service industry takes place on the premises of the Pastry Shop ‘Jabuka’. In the space of 45 square meters, confectionery miracles and experiences for the palate take place.

Best-selling products are traditional cakes with nuts, halva (a traditional type of sweet dish made from sesame paste, sugar, and cocoa), boza, and salep drinks.

Cakes and desserts are made according to great-grandfather’s recipes without any new additions or modern dyes and the like. Mainly used are nuts, eggs (from domestic farming as much as possible), milk and meat products, different types of flour, sugars (and newer versions without sugar). For drinks – boza – which is consumed more often in the summer months, although it can also be used throughout the year. Quality corn flour is used, which is first soaked in water for a couple of hours, then boiled for two hours and cooled. Finally, yeast is added, and the whole mixture is left to rest for 24 hours. After that, it is strained and served cold. It has a characteristically refreshing, acid-pungent taste and smell. Salep is a traditional drink consumed in winter. Rich in smell and taste. It was originally prepared from dried orchid roots with the addition of cinnamon and cloves. For over a hundred years, it has been made from the roots of local plants from the orchid family – kaćun (orchis morio), with the addition of cinnamon, cloves, ginger or chocolate as desired.