Turtle Island Café and Barbershop

09/25/2026

Super excited for tomorrow evening!

We’ll be open 6:30-8:30 displaying Haylee Foy’s art and will have our regular drink menu available during Nuit Blanche Fort Frances.

The art of Haylee Foy will be on display inside Turtle Island Cafe. Stop by this Nuit Blanche indoor venue and have a look.

See the link to her Building Better Mindsets website, in the comments of the Nuit Blanche page.

09/22/2026

A little heads up!

We’re giving a month’s notice to keep you in the loop— Turtle Island will be taking a fall break October 26–31.

That means no coffees, cuts, or caffeine-fuelled chaos for a few days while our crew takes some much-needed time to recharge. We’ll be back at it Monday, November 2 at 8:00 AM.

We’ll also send out reminders as we get closer — this is just your official save the date announcement.

We’ll be canning up some of your favourite iced drinks before we close, and we’ll be taking advance orders for anyone who wants to stock up for the week.

Thanks for always keeping us busy, supporting our little business, and giving us the opportunity to take a breather!

J & J

09/19/2026

Morgan is officially available for online bookings!

Ready to book with Morgan?

1️⃣ Visit turtleislandff.ca or download our app
2️⃣ Select Barber Haircut (Intern) and/or Beard Trim (Intern)
3️⃣ Choose your date & time and book!

Morgan is currently offering barber haircuts and beard trims.

Please note: skin fades, children’s haircuts, razor lineups and full shaves are not available with Morgan at this time.

09/18/2026

We 🖤 supporting local!

We’re super excited to be stocking Diane’s Sweet Treats at Turtle Island!

We’re freshly stocked with:
• Chocolate dipped pretzels
• Chocolate dipped licorice & sour keys
• Biscoff truffles
• Energy bites
• Almond Joy cake pops

A little something sweet for everyone — and we love being able to support another local maker while bringing their treats to the community.

08/24/2026

07/20/2026

Heads up!

We’re absolutely beat and will be starting this week at a bit of a slower pace as we recover from a whirlwind weekend on the road.

For the first couple of days this week, our grab-and-go selection will feature some amazing items from Good Habits while we catch our breath, restock, and get back into the kitchen. We haven’t had the chance to prep our usual house-made food yet, but we’ll be making fresh items later this week once we’ve had time to stock up on groceries.

Our weekend kicked off with a Friday evening canning marathon, followed by a beautiful wedding in Thunder Bay on Saturday, then a quick day trip to Toronto for another incredible wedding with our favourite people on Sunday—all before making it back to Fort Frances late Sunday night.

We’re so grateful for your support and understanding as we recharge and refill. We will have our larger fridge selection back for you later this week.

Thanks so much for your patience—we appreciate you!

07/15/2026

Some of our favourite ingredients aren’t the loudest—they’re the ones that quietly make everything better.

We’ve been finishing our overnight oats with a sprinkle of Saltverk sea salt from Iceland, one of our favourite places in the world. It’s one of those little details that many people might not notice, but we love weaving the places and things we love into what we create—alongside ingredients inspired by home, like our puffed wild rice.

Sometimes, it’s the little things that make the biggest difference.

07/04/2026

Turtle Island turns one today!

One year of long days, early mornings, late nights, challenges, wins, losses, and countless unforgettable moments. It’s been a wild ride, and we truly wouldn’t change a thing.

Through it all, one thing has remained constant: the incredible community that has embraced and supported us.

To everyone who has booked a haircut, grabbed a coffee, recommended us to a friend, or simply stopped in to say hello—chi miigwetch. You’ve helped build more than a business; you’ve helped create a space where community comes together, and we’re so grateful to be part of it.

Here’s to year two.