This Fall Is the Best Time to Eat Savory Croissants in New Orleans | Eater New Orleans
"Opened in 2019 off Magazine Street in the Irish Channel, Levee Baking Co. (whose baker Christina Balzebre built a following at farmers’ markets and as a pop‑up at Mosquito Supper Club) is best known for crusty loaves, chocolate babka, and kouign‑amann, and more recently for its seasonal savory open‑faced croissants. The shop’s formula for the savory open‑faced croissant is a roasted vegetable, a complementary cheese, and fresh herbs or a seedy topping; examples have included shishito pepper with cream cheese and everything seasoning over the summer, and a transition into potato or squash for fall. Right now the offering is sweet potato, feta, and dill, using goat feta from Southern Maids Dairy in Franklinton and produce sourced from nearby small farms like Cicada Calling Farm, JV Foods vendors, or the Crescent City Farmers Market." - Clair Lorell
