Nestled just off Magazine Street, Levee Baking Co. serves up a tempting array of handcrafted pastries and artisanal sourdough bread, created with local and seasonal ingredients.
"Christina Balzebre opened her own bakery a few years back to great fanfare, having gained a following at farmer’s markets and then popping up for Saturday brunch at Mosquito Supper Club. In addition to Balzebre’s stunning tarts, pastries, cinnamon rolls, and crusty loaves of bread, Levee currently offers a few breakfast and lunch items (like a garlic croissant bun with prosciutto and asiago cheese wine). It’s working on an expansion for a larger Magazine Street footprint." - Eater Staff, Clair Lorell
"Normally closed Monday through Wednesday, Levee is opening at 4 p.m. on Tuesday, September 11 for emergency pastries and closing the rest of the week with plans to reopen Saturday and Sunday." - Clair Lorell
"At Levee Baking, the talented Christina Balzebre is slinging chocolate buttermilk, roasted sweet potato, and lemon meringue this year, and selling out fast." - Clair Lorell
"I love the cinnamon roll from Levee Baking Company. They use a granulated sugar sprinkle, and the dough is very light and airy, so it doesn't weigh me down." - Blake"
"Levee is from local baker Christina Balzebre, a former Link restaurant group breadmaster who gained a following for at farmer’s markets and then popping-up for Saturday brunch at Mosquito Supper Club. In addition to Balzebre’s stunning tarts, pastries, cinnamon rolls, and crusty loaves of bread, Levee offers a few breakfast and lunch items, like a garlic croissant bun with prosciutto and asiago cheese), quiche, and hand pies, with weekly specials." - Nora McGunnigle, Clair Lorell
