Quinn Berger & Andrew Roth

BAKER
Written By Nicole Borden

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

Nicole Borden
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