Inside Look: Sourdough Breadhouse in Casselberry

Sourdough Bread House in Casselberry, Florida, is a charming Turkish café and bakery that has become a local gem for some of the best artisanal sourdough bread in Orlando as well as delightful breakfast and lunch offerings.

Located at 5761 S US Hwy 17/92, Suite #1021, Casselberry, FL 32707, it’s tucked away in an easy-to-miss spot alongside State Road 17-92, near the flyover bridging State Road 436. Founded in 2017 by Turkish couple Euhan and Hulya —him a former civil engineer turned bread enthusiast, her a psychology graduate turned pastry chef—the business began in Maitland before relocating to its current, larger Casselberry space after five years to meet growing demand.

The menu blends Turkish and American flavors, featuring standout dishes like the Turkish breakfast (with sunny-side-up eggs, creamy avocado, rich cheeses, tahini molasses, and sour cherry jam), menemen (Turkish scrambled eggs), and sucuklu yumurta (eggs with Turkish sausage). American classics like omelets, French toast, and Philly cheesesteaks are also served, always accompanied by their signature sourdough.

We spoke with co-owner Hulya about the restaurant and how they began after a coup attempt in Turkey in 2016 prompted husband Euhan to stay in the U.S., transforming his love for bread into a thriving business. Their commitment to quality earned them the Best Breakfast award in the 2022 Orlando Sentinel Foodie Awards. Whether you’re savoring a Turkish coffee or grabbing a loaf to go, this spot offers a unique, authentic experience worth seeking out.

Tell us about yourself and your background in culinary world. What was your inspiration for opening Sourdough Breadhouse?

Tell us about your journey to America

In 2016, a coup attempt shook Turkey. At the time, my husband was vacationing with friends in the United States. The unrest prompted a pivotal decision: he chose not to return to Turkey and instead built a new life here. Previously a civil engineer and businessman, he knew pursuing engineering in the U.S. wasn’t feasible. Instead, he turned his passion for sourdough bread into a business, launching his venture between late 2016 and early 2017 in Maitland. Meanwhile, I had graduated with a degree in psychology in Switzerland. Unable to practice my profession, I channeled my energy into the pastry world, opening my own bakery shop there.

In 2018, a mutual friend saw potential in uniting us. Despite our different professional backgrounds—his in engineering and bread-making, mine in psychology and pastries—this friend believed our shared dedication to our crafts would spark something special. We met for the first time in New York, and the connection was instant. We both felt we could build a remarkable partnership, personally and professionally. Since that moment, we’ve fueled each other’s growth with love, support, and motivation. We later married in Sanford, inspiring the “Florida” concept for our store in Casselberry, where the restaurant’s colors and design reflect this vibrant theme.

By the end of 2018, I made the bold choice to leave Switzerland behind and join my husband in the U.S. Together, we nurtured our small shop in Maitland. After five years of steady growth, the rising demand from our customers led us to relocate to a larger space in Casselberry, allowing us to better serve our community.

Since then, we’ve been partners in every sense—professionally and personally. My husband oversees management and kitchen operations, while I handle customer relations and integrate Hülya’s Patisserie, a venture I began in Switzerland, into our shop. Together, we delight in crafting new recipes, testing them, and sharing the results with those we care about.

Tell us about your sourdough bread and the Turkish Breakfast! What makes your sourdough bread special?

For us, sourdough bread is nothing short of a miracle. Crafted with just four natural ingredients—flour, starter, salt, and water—it transforms into a wholesome, additive-free product. Rich in natural probiotics and easy to digest, it’s a healthy choice that doesn’t compromise the body. Given how often people eat bread daily, we see offering this clean, natural option as a valuable service for health-conscious individuals. Our commitment to purity guides every step, from carefully sourcing ingredients to upholding impeccable kitchen hygiene. We aim to satisfy ourselves first—ensuring every loaf meets our standards—before delighting our customers.

Our journey reflects a blend of resilience and reinvention. My husband’s shift from civil engineering to sourdough mastery and my transition from psychology to pastry artistry brought us to this point. Together, we’ve created a business rooted in love for our craft and a shared vision of providing exceptional, natural food. The move to Casselberry marks not just an expansion of space, but an expansion of our dream—one we continue to pursue with unwavering dedication.

Our sourdough bread is baked fresh daily, available for retail sale and served to customers during breakfast and lunch. We also accept custom orders for an array of specialty breads, including olive parmesan, cinnamon raisin, cranberry walnut, zaatar & olives, and tomato olive garlic sourdough. These are prepared within three days to ensure freshness. Among our most popular offerings is the walnut sourdough, distinguished by its slightly purple hue as the walnuts meld with the dough—a visual and flavorful treat.

I was born and raised in Switzerland to a Turkish family, and my husband is also Turkish. This heritage inspired us to diversify our menu with Turkish breakfast options, such as menemen (a Turkish-style scrambled egg dish) and sucuklu yumurta (eggs with Turkish sausage). These additions have been warmly received, with customers consistently praising both our bread and the full menu.

Tell us about Hulya’s Patisserie

In 2025, we aim to share our bread with a wider audience. As Hülya’s Patisserie, I envision expanding within our current store—once we’ve built enough momentum—and eventually opening my own standalone bakery shop. This growth will allow us to bring our unique offerings to more people in the community. A defining feature of our restaurant is that everything is made from scratch. Hülya’s Patisserie plays a key role here, supplying freshly prepared, homemade baked goods that complement our bread and main menu without stealing the spotlight. From cakes to cookies, every item is crafted with care.

As Hülya’s Patisserie, I’ve also decided to enter a competition to celebrate the expertise I’ve honed over the years in delighting customers. My creations lean toward light, European-inspired treats tailored to refined palates—think cream-based cakes, delicate cookies, and other baked goods. Should I advance to the semifinals, anyone with a Facebook account can support me by casting free votes once every 24 hours. The winner will receive a $20,000 cash prize and the chance to meet Buddy Valastro, a renowned pastry chef I’ve admired since my days in Switzerland. Meeting him would be a dream come true, a testament to my journey and passion.