From flaky börek to syrup-soaked baklava, every recipe at Nani's Bakery comes from three generations of Istanbul kitchens — now baking in the heart of Issaquah.
Why guests keep coming back
Our ovens start before sunrise so pastries are always fresh when the doors open.
Slow-simmered in copper cezve pots and served the traditional way, with lokum on the side.
Whether it's a quick simit and çay or a long café afternoon, you're always welcome to linger.
Fan Favorites
Layers of phyllo, pistachio & honey syrup
Slow-simmered, unfiltered, with lokum
Shredded pastry, cheese & sweet syrup
Our Story
Nani's Bakery began in a small Istanbul courtyard kitchen, where recipes were passed down by hand — no measuring cups, just instinct and family memory.
Today, that same instinct guides every loaf, pastry, and pour of coffee we make in Issaquah — imported sesame, pistachio, and rosewater, and everything baked fresh, in small batches, daily.
Read Our Full StoryFrom Istanbul to Issaquah
Sesame, pistachio & rosewater imported from trusted Turkish growers.
Dough is hand-laminated and rested overnight, exactly as taught in Istanbul.
Small batches, fresh every morning — never mass-produced.
Warm, with a pour of Turkish coffee and a genuine welcome.
Inside the Café
What Guests Say
"The baklava tastes exactly like my grandmother's — I didn't think that was possible outside of Istanbul."
"Best Turkish coffee in the Eastside, hands down. The café itself feels like a warm hug."
"We ordered a whole tray of pastries for a work event — everyone asked where it was from."