01.Who we are
The Saj Factory
The Saj Factory is a festival-born saj and flatbread kitchen. We blend Middle Eastern flavours with a fast, open-kitchen workflow to feed big crowds, crews and night owls with lighter, colourful comfort food at Europe’s best events.
Brand Mission
Our mission is to serve fresh, handmade saj flatbreads and sharing plates that people can eat and still feel like dancing. We focus on veg-forward, soulful food, smooth service lines and a warm, welcoming vibe for guests and crews alike.
Brand Vision
Our vision is to make The Saj Factory a recognisable saj brand across Europe’s festivals, markets and city spots. A modular kitchen that travels, feeds crews, anchors food courts and eventually lives as permanent locations and franchised saj labs.
Being around for
18
Years
02.Meet the team
Veggy Pirates
Veggy Pirates is our mothership kitchen, roaming festivals since 2008. We’ve cooked at hundreds of events across Europe—Boom festival, Rototom Sunsplash, Airbeat One, Ozora and many more—serving up to 2,500 dishes a day. It’s where we learned festival rhythm, teamwork, consistency and how to truly feed a crowd with heart.
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03.What we do
The Services
Festivals and Events
We run a high-volume saj and flatbread kitchen for music festivals and large events, serving fresh, veg-forward comfort food fast, with full open-kitchen theatre and long-shift festival experience.
Markets and CIty Events
Compact Saj Factory setups for street markets, food fairs and city events. Flexible menus for locals and tourists, from quick pita-in-hand snacks to sharing plates and sweet saj specials.
CATERING for crew and VIPs
We cater for crews, artists and VIP areas before, during and after the festival—hearty but not heavy menus, special diets, flexible timings and a calm, reliable kitchen team behind the scenes.
04.WHAT'S ON THE TABLE
The Menu
05.STEP INSIDE
The Concept
The Saj Factory is a live bazlama bakery and kitchen show. Big cast-iron saj plates and a glowing taboon sit fully in view, so guests can watch their flatbread go from dough to hot, fragrant bazlama in minutes. The flow is simple and fast: dough on saj → finish in taboon or clay saj → top → fold → serve. Our menu is built around Turkish-style bazlama – one bread, three universes: 🔥 Hot bazlama finished in the taboon for melty, pizza-like melts. ❄️ Cold bazlama with hummus, labane, herbs and crunchy veg. 🍯 Sweet bazlama with chocolate, halva, fruits and dates. The whole setup is modular: the same saj–taboon–clay workflow can scale from big music festivals to compact city markets and events, always telling the same clear, colourful, veg-forward Middle Eastern food story.
