The original Turtle Bread Company sits in the quiet upscale West Lake neighborhood of Linden Hills but has continued to expand its locations to South Chicago Ave in Bryant Neigborhood and downtown Minneapolis in the skyway. Beginning with the essentials, Turtle Bread makes magnificent artisan breads, pasteries, and deserts. Spawned from the legendary French trained bakery chef Pam Sherman, who in the 1970s re-introduced quality loaves and pasteries to the city of flour mills that had turned its back on hand-made artisan bakery infavor of mass-produced shipping. Harvey McLain, a former corporate exec turned artisan shopkeeper, took up the mantel after purchasing the Bread Company and spinning it in new directions opening Levain and Pizza Biga. Bread, morning pasteries, and awesome soups remain the cornerstone of the Turtle Bread experience. But that is just a start with the new directions Turtle Bread is headed in. McLain, slowly but surely, has been introducing artisan foods overseen by cheesemongers, bakers, and chefs specializing in local quality food preparation rather than mass consumption production. Thus, while baked goods are its cornerstone, Turtle Bread is much more than a bakery and a place you can eat a meal and find a variety of gastronomic delights for cooking and eating.