Afyon Creamy Bread Kadayif Product Description and Distinctive Features: For many years, the locals in the region have been transforming stale bread soaked in water and sweetened with molasses or honey into a unique delicacy known as Afyon Creamy Bread Kadayıf. Over time, it has evolved into a distinctive flavor called Afyon Creamy Bread Kadayıf. The uniqueness of Afyon Creamy Bread Kadayıf is rooted in the region's culinary tradition. It has become a significant part of communal meals during events like births, deaths, circumcisions, pilgrimages, weddings, holidays, as well as special occasions such as representative ceremonies, rituals, promotional events, customary invitations (groom introduction, hand-kissing, dowry reduction, bridal henna night, etc.). Additionally, it is commonly consumed in daily meals. Afyon Creamy Bread Kadayıf is made from bread flour, water, fresh yeast, and salt, forming a pita-like structure with a dense pore structure. It is then soaked in syrup made of white sugar, water, and lemon salt, and re-baked. It is served with Afyon Cream, a local dairy product registered with geographical indication number 115. This dessert has a brown color and a characteristic porous texture, with a circular and consistently geometric shape, often presented in a portion resembling a pie slice. Optionally, it can be cut in a double-layered manner, parallel to its base, from the middle of the side to the center. In the production of Afyon Creamy Bread Kadayıf, Afyon Cream, registered with geographical indication number 115, must be used. Due to the association of Afyon Creamy Bread Kadayıf with the region and the skill required in its preparation, the production should take place within the geographical boundaries. This ensures the authenticity and unique qualities of the dessert, as the use of the specifically designated Afyon Cream is essential for achieving the distinct flavor and characteristics associated with Afyon Creamy Bread Kadayıf. The geographical boundary requirement is in place to preserve the traditional methods and expertise involved in the production within the region.