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Made in Ontario · A family recipe since 1934

Boza, made the way our family always has.

Millet, bulgur, water and sugar — cultured slowly by Food Process Engineer Sare Sena Gursoz in Kitchener, Ontario. Nothing added, ever.

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1934
Family name adopted
4
Ingredients
ON
Made in Kitchener
A chilled glass of Bozacıoğlu boza dusted with cinnamon beside a copper pitcher and roasted leblebi
The bottles

Two sizes. One recipe.

950g bottle of Bozacıoğlu boza on a wooden table with cinnamon sticks and chickpeas

Boza — 950g

$15

The family bottle. Thick, spoonable, gently sweet-sour.

  • 950g bottle
  • Keep refrigerated
  • Best within 2–3 weeks
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330g bottle of Bozacıoğlu boza on a wooden tray with cinnamon and roasted chickpeas

Boza — 330g

$6

A single serving. Chill it, dust it with cinnamon, done.

  • 330g bottle
  • Keep refrigerated
  • One serving
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Taste & nutrition

A study in balance.

Slow culturing keeps the balance between light sweetness, gentle acidity and the toasted aroma of millet — and it is what makes boza nourishing rather than merely sweet.

ThicknessSilken · spoonable
SweetnessSubtle · honeyed
AcidityBright · lactic
AromaToasted millet

Live cultures

Active lactic acid bacteria that support digestion.

Steady energy

Slow-digesting complex carbohydrates from millet.

B-vitamins & minerals

B1, B2, B6, E, phosphorus and iron.

Plant-based

Dairy-free and vegan, no preservatives or thickeners. Contains wheat (bulgur).

How to serve

Three steps, centuries old.

A tall glass of cold boza with condensation on the outside
01

Serve chilled

Pour cold and thick, straight from the refrigerator.

A glass of boza dusted with ground cinnamon
02

Add cinnamon

Dust the surface generously with ground cinnamon.

A glass of boza topped with roasted yellow chickpeas
03

Top with leblebi

Add roasted yellow chickpeas for the crunch.

Sare Sena Gursoz, Food Process Engineer and founder, in her Kitchener kitchen
Sare Sena Gursoz · Food Process Engineer · Founder
Our story

An Ottoman recipe, carried by a family name.

Boza is far older than any of us — a thick, gently cultured grain drink poured in the streets and homes of the Ottoman world for centuries. Our family did not invent it; we inherited it.

In 1934, when Turkey's surname law arrived, our family took the name Bozacıoğlu — “son of the boza maker.” That was the first generation to carry the craft as a name.

Today we make it in Canada from the same recipe, under Canadian food safety practices, still without additives.

Name adopted 1934Food Process EngineerKitchener, Ontario
Heritage

Older than the name.

A street boza seller serving boza from a copper vessel in the Ottoman era
c. 1920sA street bozacı serving the winter drink that became our family name.
  1. Ottoman era

    A winter street ritual

    Boza sellers walk the cold streets, ladling the drink into glasses at the door.

  2. 1934

    The name Bozacıoğlu

    Our family takes the name of its craft — “son of the boza maker.”

  3. Generations on

    Kept in the family

    The method passes down at home: same grain, same patience, same balance.

  4. Today · Ontario

    Boza crosses the Atlantic

    Sare Sena Gursoz brings the recipe to Kitchener — old in taste, modern in safety.

5.0on Google Maps

Loved by our community

EK
Emre K.
2 months ago
“Tastes amazing, great texture — exactly like the boza back home.”
SL
Sarah L.
3 months ago
“Very high quality and fresh, a must try. Arrived perfectly chilled.”
DA
Deniz A.
4 months ago
“Highly recommend to anyone looking for the real thing.”
MR
Michael R.
5 months ago
“Never tried boza before — the cinnamon and chickpeas make it special.”
AT
Ayşe T.
6 months ago
“Thick, creamy and not too sweet. Real homemade taste.”

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Frequently asked questions

Products

Millet, bulgur, filtered water and sugar — cooked slowly and cultured naturally. Nothing else: no preservatives, colouring or additives.

Two bottles: 950g for $15 CAD and 330g for $6 CAD, both freshly made in Kitchener, Ontario.

Boza is dairy-free, plant-based and vegan. It is not gluten-free: alongside millet it contains bulgur, which is made from wheat.

How to serve

Serve chilled, topped with cinamon and leblebi (roasted chickpeas).

Keep it refrigerated at all times. Fresh boza keeps culturing slowly, so it is best enjoyed within 2 to 3 weeks.

Orders & pickup

Email INFO@SSGFOODS.CA or send the contact form on this page; we reply within one business day.

Contact & pickup

Visit us in Kitchener

Pick up fresh boza, or send us a note — we read every message.

Location
18 Pondcliffe Dr, Kitchener, ON N2R 0M1
Email
INFO@SSGFOODS.CA
Hours
Pickup by appointment — message us first

Fresh boza
330g $6 · 950g $15
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