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  • I have scoured Pittsburgh for authentic, naturally leavened sourdough and nothing comes close to Five Points. I am an artisan baker myself, focusing on Tartine-style loaves in the tradition of Chad Robertson. When I don't have time to make my own I go to Five Points. The baguettes are from a traditional yeasted dough with a boldly baked yet thin, crackly crust and moist, open cell crumb . . . just perfect (best eaten the same or next day). Five Points' croissants, cookies, and pastries are exemplary as well. I expect this bakery to do very well.
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