Our Story
Koy Pantry started in 2022 with a simple frustration: the pantry staples we grew up on in Turkey — real bulgur, real pastes, figs preserved the old way — simply didn’t exist on American shelves. Not in this form. Not made this way. So we brought them over ourselves, two pallets at a time.
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 every language.
How we work
Our bulgur is cracked from Karakılçık wheat grown near Antakya. Our pistachios come from Gaziantep. We work with local growers who make these staples the way their families always have.
Tomatoes are hand-selected and cooked down with salt — nothing else. Figs are preserved whole in clove-spiced syrup. If a shortcut would change the flavor, we don’t take it.
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 — no ads, no shortcuts — into specialty grocers, restaurant kitchens, and home pantries across the country. You’ll find us at Zingerman’s, Milk Street, Curio Spice, and 37 shelves near you.
Where to BuyAs featured in The Boston Globe Edible Boston
