Quinn Berger & Andrew Roth
Compagnon Bakery | New Orleans | June 2022
FEATURED DISHES
Kouign-Amann: Caramelized Breton Butter Cake with Beurre D'Isigny AOP Butter
Pecan, Raisin, Chocolate Loaf: Barton Springs Wheat Flour, Meadowlark Organics Wheat Flour, Slow-roasted Pecans, Raisins, 60% Chocolate, Sesame Seeds
Croissant: Barton Springs Wheat Flour, Meadowlark Wheat Flour, Beurre D’Isigny AOP Bu
Multigrain Loaf: Barton Springs Wheat Flour, Meadowlark Wheat Flour, Barton Springs Danko Rye Flour
Photography by Rae Serra
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