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Why are there limousines and Porsches stacked up outside Turtle Bread every holiday? Because fresh baked-from-scratch pies, heart-shaped cookies, and world-class breads have profound emotional value. Pick up one of the dense, almost meaty breads here and it's clear that the bakers are competing on an international, pan-historic stage. The wild yeast, organic, and locally milled levain breads have a big, lively taste--chewy and tender inside thick, crisp, breathing crusts. Buttery croissants, goodie-studded muffins, fresh soups, tables by the great big windows, and a cheese counter to be reckoned with, and little gifty jams complete the bakery and market. Ye of meager checking accounts, take heart: No matter how profound its emotional value, a loaf of bread just doesn't cost much, so add your tattered Schwinn to the pileup outside.
Turtle Bread knows crust: the splinteringly crisp but tender crust of a baguette, the soft shell of a potato loaf, crackling and toothsome ciabatta. Turtle also knows crumb: airy baguettes, soft and open hearth loaves, dense brioche. What's amazing is that, like a batter in a cage hitting ball after ball out of the park, Turtle Bread makes nearly three dozen unique breads, consistently producing excellent loaves. Most of them are set apart not by futzy seeds or olives, but by masterful... More »
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