A turning point
begins with
good bread.
Turning Point Bakery started with a simple conviction: that the best bread is made slowly, with attention, and without shortcuts. We opened our doors on Bellevue Avenue with a deck, a mixer, and a commitment to doing one thing exceptionally well.
Today, every loaf that leaves our kitchen carries the same intention. Our sourdough ferments for 36 hours. Our croissants are laminated by hand at dawn. Our coffee is sourced from roasters who treat the bean the way we treat the dough — with patience and respect.
Whether you're grabbing a quick espresso on your way to work or settling in with a freshly baked tart, we've built this space for people who appreciate the difference that care makes.
Sourdough fermentation
Whole grain & organic flour
Baked before sunrise
