La Boulangerie
Anecdotes & Analysis
Bakeries have shorter life spans than most other vendors of food around New Orleans. Those that survive as long as La Boulangerie--whose origin predates the hurricane--probably have something both good and rare to offer. In this case, it was the presence of well-crafted French-style breads, bagels, and a few other hard-to-find bakeries. In recent years the place has had an artisan sandwich operation using the bread and comparably fine ingredients. Throughout its tenure, two aspects were consistent: the excellence of the baked goods, and the attitude for which the French are known--if you get my drift. Owner Dominique Rizzo closed La Boulangerie some months ago, and was looking for a buyer. He found one a few days ago in Stephen Stryjewski. Stephen is the executive chef of Cochon and business partner with Donald Link in Cochon, Butcher, and Peche. The addition of La Boulangerie looks like a perfect fit with the other restaurants, which will use the bread- and dessert-making capabilities in all the Link-ed eateries. From reading the press release, I get the idea that under the new owners La Boulangerie will have a wide range than it had before. One thing I and many others hope for is the revival of the bagel line. The hours begin in the pre-dawn (this time of year, anyway) and run until six in the evening for all services. La Boulangerie. Uptown 3: Napoleon To Audubon: 5526 Magazine St. 504-269-3777.
Most Interesting Dishes
FRENCH BAKERY LA BOULANGERIE REOPENS TODAY New Orleans, Louisiana - The Link Restaurant Group has announced the purchase of La Boulangerie, in the Uptown Garden District neighborhood, and is proud to re-open its doors today. Chef Donald Link and Chef Stephen Stryjewski have partnered with Link Restaurant Group Pastry Chef Maggie Scales on this project. “When owner Dominque Rizzo asked me if I might be interested in purchasing the La Boulangerie, I jumped at the opportunity,” states Link. “Raising my family Uptown and visiting the bakery often, I have been a longtime customer and fan, so it holds a special place in my heart.” The Magazine Street location has been freshened up, but will continue to serve the same recipes that have been prepared there since 2000. In addition, Cochon Butcher branded all-natural meats will be included on the menu, offering an unique local connection. Several sandwiches to be included on the menu are L’Atlantique: smoked salmon, lemon mayonnaise, avocado, and arugula on toasted olive bread; Le Parisien: Butcher ham, salted butter, Comté cheese, and cornichons on baguette; and Le Fromager: brie and pepper jelly on raisin walnut bread. An assortment of La Boulangerie croissants, danishes, tarts and muffins will be available, alongside breads, scones, cookies and cakes. The coffee bar will continue to serve hot and cold beverages, as well as scoops of ice cream. Scales will oversee the day-to-day operations of the bakery, as well as the expansion of the pastry department that services Link’s restaurants. “I am honored to be part of the traditions that La Boulangerie has created for its customers,” states Scales. “We will continue to provide the wonderful pastries and breads that it has become known for, while also improving upon our recipes for our restaurants in this amazing space.” The Link Restaurant Group Pastry Department has outgrown its current downtown location and will move its entire operation to La Boulangerie. Hours of operation will remain the same. Monday through Saturday 6AM – 6PM, and Sunday 7:30AM until 6PM. For more information please call (504) 269-3777.