Lokum has been known in Anatolia since the 15th century and had spread within the borders of the Ottoman Empire, especially in the 17th century. In the Ottoman Empire, Turkish delight, known as "rahat-ül hulkum" (throat relaxing), began to be recognized in Europe in the 19th century under the name 'Turkish Delight' through a British traveler. Earlier, it was known as 'Kelle sugar' in the 19th century, and was made with honey or molasses and flour mixture. Thanks to the innovation of  refined sugar and expecially starch, which was  brought to the country, has given Turkish Delight  its current  taste and formula.      


Meşhur Safranbolu Lokumcusu has never changed its quality of production, continued to manufacture Turkish delight in Safranbolu style and has become a boutique brand in the process. All its products are manufactured with natural nuts, dried fruits, and extracts and for the products that require dying, only organic food dyes are used. There are absolutely no chemical or synthetic thickeners, preservatives, flavor increasing aromas, glucose/corn syrup, artificial sweeteners, and food coloring substances in any of its products.


The daily production capacity of the company is 2,000 kg and the production facility realizes with a closed area of 1000 m2.


The company produces its products in accordance with all food production standards and continues its activities with an innovative approach. The company, which has 4 retail stores in Istanbul, has expanded its sales activities in its stores until 2013 and since then has established a corporate sales team to meet the Turkish Delight requirements of corporate firms. And now the company is co-operating with several corporate companies in several sectors such as banking, construction, tourism, bakeries etc. which each of them are very valuable corporate brands in their category. Since 2014, the company has begun to export its products to many countries, especially the Middle East.