From Freshly Baked Dreams to Community Delight:
“Opening Fairfax Bakery felt like the natural next step—a place to blend my skills, cultural heritage, and love for hospitality.”
The Fairfax Bakery Story
By Sitki Kazanci
In the heart of Northern Virginia, Fairfax Bakery—founded by Atilla Ozdemir and later joined by his partner Ozlem Tekyetim—has become more than just a place to grab a muffin or sip Turkish tea. It is a vibrant cultural destination built on passion, resilience, and a love for authentic food. In this exclusive interview, we speak with the visionary duo behind the DMV’s first Turkish bakery and café serving traditional Turkish breakfast. From a career that began in global food service to crafting homemade baklava and nearly 30 flavors of gourmet muffins, this story is one of dedication, family, and cross-cultural connection. Discover how Atilla and Ozlem turned a flavorful dream into a thriving local favorite.
Let us start at the beginning—how did your journey to the United States begin, and what inspired you to choose America as your new home?
I first came to the United States in 1999 to pursue higher education. During that time, I began working with Sodexo, a global leader in food and facilities management, which gave me valuable experience in the food service industry. After several years of growth both professionally and personally, I returned to Türkiye in 2007 to fulfill my military duty and continue my career—this time with Sodexo Türkiye through an internal transfer. The experience deepened my understanding of international food operations and strengthened my passion for the industry. In 2015, I decided to return to the US, this time with my family, inspired not only by professional goals but also by my children’s education. We settled in the Washington, DC, area to build something of our own and bring a mix of American and Mediterranean flavors to the community.
My partner, Ozlem Tekyetim, joined me in 2019, and she brought her vision and expertise as a food engineer into this journey with a belief that life could be better for her and her family.
Was opening a bakery always your dream? What sparked your passion for baking and the food industry?
I have been in the food industry for over 25 years, working in a wide range of roles—from management to hands-on kitchen work—which gave me a strong understanding of how this business works from the ground up. “Opening a bakery wasn’t the original goal. I initially focused on importing baklava, coffee, and Turkish delights, with a kitchen dedicated to baking baklava from 2016 to 2017. Back then, most baklava was either frozen or shipped from Türkiye, but I was probably one of the first to offer daily fresh baklava in the US. However, baklava alone was not enough to share my passion, so I expanded to serve both American and Mediterranean clients together. Opening Fairfax Bakery felt like the natural next step. In this place, I could bring together my skills, cultural heritage, and love for hospitality, offering both American-style muffins and European-style premium coffee alongside Turkish and Mediterranean pastries and Turkish-style breakfast.
What were some of the biggest challenges you faced when first launching Fairfax Bakery?
Starting Fairfax Bakery came with its share of challenges. One of the biggest was introducing something new and culturally different to the area—being the first Turkish bakery and café serving authentic Turkish breakfast and Mediterranean pastries meant we had to educate customers while building trust. In fact, we are the first location in the entire DMV area to serve traditional Turkish-style breakfast. That uniqueness brought excitement, but it also came with the challenge of helping people understand and appreciate a different food culture.
Sourcing high-quality, authentic ingredients consistently was another hurdle, especially for items not commonly found in standard food distribution channels. Staffing was also a major challenge in the beginning—finding skilled, reliable team members who understood both the cultural nuances and the quality standards we were aiming for took time. And like most small business owners, managing everything from permits to layout design while staying within budget was a constant balancing act. But these early challenges helped shape our resilience and gave us a strong foundation to grow from.
Can you share the story behind the opening of Fairfax Bakery? What were the early days like?
The story of Fairfax Bakery began with a vision to offer something different—something that reflected both my background and the tastes I felt were missing in the local market. After years in the food industry and a start with importing baklava and Turkish delights, I saw a bigger opportunity: a café that could bring Turkish and Mediterranean culture to life through fresh, high-quality food served in a welcoming environment.
The early days were intense. We started small, with limited space and a lean team, wearing multiple hats to get everything off the ground. I was deeply involved in every detail—from baking and sourcing ingredients to designing the menu and talking to every customer who walked in. It was both exciting and exhausting but seeing people’s curiosity and enthusiasm grow with each visit made it all worth it. Slowly, word began to spread, and a loyal customer base started forming. That energy from the community gave us the confidence to keep expanding the menu and improving the space.
Fairfax Bakery has built a loyal customer base—what do you think sets your bakery apart from others in the area?
I believe it is the combination of authenticity, consistency, and hospitality that makes Fairfax Bakery “Deliciously Delightful” for our customers.
Fairfax Bakery stands out because we offer a truly unique blend of cultures and flavors under one roof. We are the first in the DMV area to serve authentic Turkish-style breakfast, alongside Mediterranean and American pastries, and we bake everything fresh daily in-store. That freshness, combined with the quality of our ingredients, really resonates with our customers.
We also rotate five different flavors of baklava regularly. Our gourmet muffin selection is one of the largest in the region, with nearly 30 different flavors served daily—something that Northern Virginia Magazine has even highlighted.
Another key difference is our coffee. We proudly serve Julius Meinl, a premium European coffee brand from Vienna, Austria. We are the exclusive distributor for their retail coffee and tea products, which adds to the uniqueness of the experience we offer.
What truly makes us proud is how we have grown with our customers. We have seen families evolve—some of our earliest customers now bring their children in, making us part of their family traditions. That kind of loyalty is what keeps us going.
Ultimately, what sets us apart is the heart we put into every detail—from recipe creation and seasonal offerings to customer service and consistent reinvestment in our store. We are not just serving food—we are sharing culture, comfort, and community.
What are some of your most popular and best-selling items that customers keep coming back for?
Our most popular items are our muffins, Turkish baklava, and a savory pastry called poğaça made with ribeye steak and fresh mozzarella. The muffins come in nearly 30 flavors daily and have become a signature favorite among our customers.
Our baklava is fresh baked daily in-house and rotates through five different flavors, drawing customers who appreciate authentic, high-quality desserts.
The poğaça is a savory delight that combines ribeye steak and fresh mozzarella in a flaky pastry, offering a unique and satisfying option for those looking for something different.
These items, combined with our premium Julius Meinl coffee, as well as traditional Turkish tea and Turkish coffee, create a perfect balance of sweet and savory that keeps customers coming back again and again.
We heard you recently expanded your dessert section and started preparing more items fresh in-house. Could you tell us more about these new offerings?
Yes, this summer, we have focused on expanding our dessert selection and preparing more items fresh in-house. We introduced a new line of refrigerated desserts—all made from scratch in our kitchen—including oven-baked rice pudding, caramelized milk pudding, éclairs, profiteroles, pistachio honey cakes, and more.
We use high-quality ingredients like Belgian chocolate and Turkish pistachios in all our products to ensure authenticity and exceptional flavor.
These new desserts were developed through several weeks of customer tastings, allowing us to refine the recipes and ensure they meet our high standards. The feedback has been overwhelmingly positive, and these items are now prominently displayed in our dessert case, making them easily accessible to all our guests.
This expansion reflects our commitment to continuous innovation while staying true to our Mediterranean and Turkish roots. It is exciting to offer something new and fresh alongside our classic baked goods.
Where do you find inspiration for your recipes—do they come from family tradition, personal creativity, or customer feedback?
My inspiration comes from a combination of heritage, personal creativity, and customer feedback. Many of our recipes are deeply rooted in authentic Turkish and Mediterranean culture, passed down through generations. However, I am always experimenting, studying the best ingredients, and refining recipes through trial and error to achieve the perfect balance of flavor and texture.
Customer feedback is incredibly valuable—it helps us understand what resonates and guides us in evolving our menu. At the same time, we remain committed to preserving the original tastes that make these dishes special, while occasionally infusing creativity and seasonal variations. We offer weekday and weekend specials, so there is always something fresh and new for our guests to enjoy.
Running a business is a demanding job. How do you maintain balance in your life, and what activities help you relax outside of work?
Running a bakery is definitely demanding, and maintaining a healthy work-life balance can be challenging. I make it a priority to stay active and spend quality time with my family, especially my kids, which helps me recharge and keep perspective. Even small moments—like enjoying a quiet cup of coffee or going for a walk—help me reset.
Our bakery closes at 2 pm every day except Friday and Saturday, when we stay open until 4 pm. This schedule helps us balance work with family time and ensures I can be fully present both at work and at home.
Being passionate about what we do makes the work fulfilling, but stepping away when we can is essential to avoid burnout. Ultimately, the support of our families and team keeps us grounded, and seeing the joy our bakery brings to customers motivates me every day.
What has been your proudest moment since opening the bakery? Is there a milestone that stands out to you?
There have been many proud moments since we opened Fairfax Bakery, but one that truly stands out is surviving the challenges of COVID-19 while maintaining the same great taste and quality in our products. It was a difficult time for the entire food industry, but we stayed committed to our standards and our customers.
Hearing customers say, “This reminds me of Türkiye,” and for our coffee, “This reminds me of Europe,” and seeing families make us part of their weekend routine is incredibly rewarding. We have been fortunate to see many of the same customers since day one, which speaks volumes about the trust and loyalty we have built.
Another significant milestone was celebrating our 5th anniversary. It was a moment to reflect on the challenges we faced and how far we have come, thanks to the hard work of our team and the loyalty of our customers. Every step of the journey has reinforced our commitment to quality and community, and these milestones motivate us to keep growing and improving.
As business owners and a team, how do you divide responsibilities and support each other in the day-to-day operations?
Running Fairfax Bakery is a full-time commitment that requires teamwork and a clear division of responsibilities. While I focus on overall operations and quality control, Ozlem concentrates on the customer experience, ensuring every guest feels welcomed and valued. Meanwhile, our team handles baking, food preparation, front-of-house service, and inventory management.
We have built a work environment based on communication, trust, and respect. Each team member brings their strengths to the table, and we support one another through busy mornings and late nights. Collaboration and mutual support help us maintain high standards every day.
This shared commitment allows us to deliver the best possible product and experience to our customers, making Fairfax Bakery a place where both employees and guests feel valued.
How important is it to you to represent Turkish culture and cuisine in your business? Do you feel a connection with the local Turkish American community?
Representing Turkish culture and cuisine is very important to us. Fairfax Bakery was founded with the mission to share authentic Turkish and Mediterranean flavors with a broader audience. We take pride in being the first bakery in the DMV area to serve Turkish-style breakfast, alongside a variety of Mediterranean and American pastries.
We use traditional recipes and premium ingredients to ensure that every dish reflects the rich culinary heritage of our roots. Whether it is through our rotating baklava flavors, freshly baked simit, or a warm cup of Turkish tea or coffee, we want every guest to experience something genuine and meaningful.
We have also built a strong bond with the local Turkish American community, which has been incredibly supportive since day one. At the same time, we love introducing new customers to our culture and flavors—food truly is a universal language, and we are proud to be a bridge between cultures.
What advice would you give to aspiring entrepreneurs—especially those in the food and hospitality industry?
First, be prepared to work hard—success in this industry takes dedication, consistency, and a willingness to adapt. Never compromise on quality. Invest in good ingredients, take the time to develop your recipes, and truly understand your product.
Listen closely to your customers. Their feedback is one of your most valuable tools for growth. One of the biggest lessons I have learned is to try not to lose your well-experienced staff. Experienced and loyal team members are the backbone of any food business. Training takes time, and these team members carry both your standards and values forward. Taking care of them and creating a strong work environment makes a huge difference in long-term success.
Finally, stay authentic. Whether you are showcasing your culture or building something new, people are drawn to businesses that feel real and personal. Passion and persistence go a long way—but so does staying grounded and humble in the process.
In your opinion, what are the top three qualities that every successful entrepreneur should possess?
Resilience, vision, and consistency.
Resilience is essential because the road to success is full of unexpected challenges—you have to be able to bounce back, adjust, and keep pushing forward. Vision gives you direction; it helps you see not just what your business is today, but what it could be in the future. And consistency—especially in the food and hospitality world—is what builds trust. If your product, service, and atmosphere are consistently high-quality, customers will return, and your reputation will grow.
Looking ahead, are there any exciting new goals, projects, or plans for Fairfax Bakery that you would like to share with our readers?
On the home front, we continue to renovate our store little by little every year, constantly improving the customer experience. We are also consistently working on new quality products, and this year introduced an exciting new line of refrigerated desserts, all made from scratch in-house. After several weeks of customer tastings, we officially launched items like oven-baked rice pudding, caramelized milk pudding, éclairs, profiteroles, pistachio honey cakes, and more. These desserts have now made it to our display case, and they’ve been incredibly well received.
Looking ahead, we have been actively seeking hands-on, passionate investors to help us expand Fairfax Bakery. We are offering a turnkey concept—everything from the quality products to the operations and sourcing is in place. All we ask of our partners is to stay focused on customer relationships, product display, and maintaining food safety and quality standards.
It is just one more way we are staying creative while staying true to our roots. ■
