About

About Pushkin's Bakery

We are your Sacramento area exclusive wheat/gluten and dairy-free dedicated bakery.

What does a “dedicated bakery” mean?

It means that our customers are guaranteed that their baked goods from us, which are always wheat/gluten and dairy-free, will never come in contact with any of those ingredients while in our facility.

Why is this such a big deal?

Because when we claim wheat/gluten and dairy-free we are making a promise to our customers. We source all our ingredients solely from gluten-free manufacturers and only allow those ingredients into our facility. Realistically, there is no such thing as “low gluten.” When dealing with parts-per-million (PPM) increments of gluten (which is undetectable to the human eye), it is impossible to guarantee cross contamination prevention when baking in a facility that uses wheat ingredients alongside wheat/gluten-free ingredients.

Pushkin’s Bakery’s Founding

Derived from co-owner Danny Turner’s allergies and sensitivities to wheat, gluten, and dairy, Pushkin’s Bakery and its products are the result of co-owner Olga Turner’s dedication to create wholesome and delicious all-natural baked goods all while excluding wheat, gluten, and dairy. What started as a single chocolate chip cookie for a friend’s birthday party soon turned into three products sold in a single grocery store. From there, Olga and Danny soon found themselves delivering their baked goods to fourteen different grocery stores throughout Northern California. With a passion to continue creating new baked goods and a feeling of absence with their consumers, the Turners decided to open their first retail location. Now in the new facility, items such as Peanut Butter Chocolate S’more Sandwiches and full-size wedding cakes, which we’re never an option for distribution, are daily menu norms.

A Note From The Turners

We look forward to serving you in our bakery. Consider our dedication and promise to never bake with wheat, gluten, or dairy a token of respect for your personal dietary choices. With that, while we always pride ourselves in baking wheat, gluten, and dairy-free, we’re extremely excited to be breaking the mold of what traditional gluten or dairy-free baking is made up of. So don’t be surprised when you hear us say “it tastes better than normal baked goods.” We think gluten and dairy-free is just as normal as the “normal” foods today.

Next time you’re in, take the time to introduce yourselves. We would love to hear from you.

Sincerely,

husband, wife (and thirdly), co-owners, Danny and Olga Turner

Danny and Olga Turner Picture

Photo by Marita Madeloni