Our Story
Koy started in 2022 with a simple idea: bring the staples we grew up on to America, exactly as they are. Same growers, same methods in small batches. Koy means “village” in Turkish, and that’s who we work with directly: small producers, sourced with an emphasis on seasonality and tradition, and paid more fairly for it.
Where we come from
Koy was founded in Boston by friends who grew up with these flavors in Turkey. The idea was never to adapt Turkish food for America. It was to bring it over unchanged, and trust that good ingredients speak for themselves.
How we work
Our bulgur is cracked from Karakılçık wheat, grown in southeastern Turkey. Our pistachios come from Antep. We work with local growers who make these staples the way their families always have.
Pistachios are ground with sugar. Tomatoes and peppers are hand-selected and cooked down with salt, nothing else. Figs are preserved whole in clove-spiced syrup.
What we sell in Boston is what’s eaten in Antakya. Same recipes, same methods, same ingredients list you can count on one hand.
Since our first order, Koy has grown by word of mouth into specialty grocers, restaurant kitchens, and home pantries across the country. You’ll find us at Zingerman’s, Curio Spice, Sofra, and on shelves near you.
Where to BuyAs featured in The Boston Globe Edible Boston
