Leo's Bread
Bakery · Seventh Ward ·
Freshly baked breads, savory & sweet croissants, bagels
Freshly baked breads, savory & sweet croissants, bagels
"Leo’s is a true labor of love — baker Kate Heller started selling her fantastic bread and bagels brand out of the back of her car years ago, then eventually at farmers’ markets, pop-ups, and for home delivery throughout the pandemic. Her joyful bakery cafe on Bell Street is one of the best in town for crusty loaves of daily bread (think semolina, sourdough, and wheat sourdough), bagel and semolina sandwiches, croissants, cookies, and a few sweet pastries." - Eater Staff
"I pop by Leo’s Bread, Kate Heller’s standout bakery, for coffee and savory seasonal pastries (right now broccolini over feta and sesame seeds), buttery croissants, breakfast sandwiches on fresh hearty bagels, and lunch sandwiches on semolina focaccia." - Beth D’Addono
"My favorite is the one by the bayou on Thursdays — Leo’s Bread is there, they make incredible bread." - Justine Jones
"Opened in 2021, Leo’s Bread is Kate Heller’s first bakery after selling loaves as a pop-up outside Pagoda Cafe and at Crescent City Farmers Market and manning the large wood‑fired oven at Echo’s Pizza; the Mid‑City shop on Bell Street, right off Bayou Road, also continues to sell at weekly Crescent City Farmers Markets. Heller is currently baking two hugely popular seasonal croissants: a savory croissant with roasted sweet potatoes, feta, sunflower seeds, and dill, and an apple version. They’re available 7:30 a.m. to 1:30 p.m. Wednesday through Friday and 8 a.m. to 2 p.m. Saturday and Sunday." - Clair Lorell
"Across the country in New Orleans, Carla Briggs has finished making sweet potato rolls. At 10 a.m. it’s already 88 degrees, and the humidity is at 60 percent. "I’m intentional about the number of products I make and have reduced the types of bread in production," says Briggs, the owner of Viola’s Heritage Bread." - Deborah Reid
