A Southern bakery and all-day cafe in the CBD founded by James Beard Award-winning pastry chef Kelly Fields, whose biscuit-and-butter philosophy still defines the kitchen even after her departure. The biscuits are the draw: fluffy, buttered, and served with a conviction that suggests the kitchen believes a biscuit can be a complete meal, which after eating one of these, you may agree with. The space is large, bright, and industrial-modern, operating as a bakery counter in the morning and a full restaurant through the day. The pastry programme Fields established continues with the same commitment to Southern baking that treats butter as a building material.
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The biscuits, first and always — they arrive warm and represent Southern baking at its most technically accomplished. The pastry case rotates but the cookies, cakes, and tarts are all made with the same commitment to butter and technique. The cornbread with honey butter is a sleeper favourite. For a full meal, the fried chicken biscuit sandwich and the shrimp and grits are both strong. The cookie is the to-go essential.
Morning for the bakery counter at its freshest — biscuits and pastries straight from the oven. The cafe operates all day, with lunch transitioning into a broader Southern comfort-food menu. The CBD location makes it a natural breakfast stop before museums or a midday break.
Part of the BRG Hospitality group (which also operates Shaya and other New Orleans restaurants). Founded by Kelly Fields (James Beard Outstanding Pastry Chef), whose baking philosophy continues to define the programme. The CBD location on O'Keefe Avenue is near the Superdome and walkable from most downtown hotels. Expect a wait for weekend brunch. Prices are moderate for the quality. Cash and card accepted.