Breanne Kostyk, owner and creator of Flour Moon Bagels
Welcome In: Breanne Kostyk, Flour Moon Bagels
Interview by Paul Oswell
In Spring 2022, Breanne Kostyk and partner Jeff Hinson opened Flour Moon’s brick and mortar location just off the Lafitte Greenway in the Mid-City neighborhood of New Orleans. We caught up with Breanne to get more of her story.
Out All Day: Hi! Could you quickly introduce yourself?
Breanne Kostyk. Currently the owner, baker, and chef of Flour Moon Bagels. Flour Moon Bagels began as a pop up in early 2020 during the pandemic and opened its first brick-and-mortar bakery and restaurant in June of 2022.
What kind of food do you serve?
We serve freshly baked sourdough bagels with a creative menu of sandwiches and tartines, coffee, and brunch cocktails.
Let's go back...what are your earliest memories of making meals or being around food being prepared?
My earliest memories in the kitchen were with my mother. She was always baking, mostly cookies and pies. I didn't start really getting interested in cooking until my late college years.
Was there a decisive moment that made you think: "I can go professional!"? How did you feel when you made that life choice?
My first year as a pastry chef was when a chef took a chance on me as a passionate home baker. It took many years to gain the confidence. After a few years in the industry, I ended up getting positive feedback from guests and I started to get more recognition for my desserts. It was when I was recognized by Country Roads Magazine as one of their "Chef's to Watch" that I realized I had the potential to grow into something bigger.
Where did you learn your trade? Who were your early inspirations or mentors?
I am, for the most part, a self-taught pastry chef. I followed many food blogs in the early 2010's and once Instagram came out I was really passionate about following restaurants and chefs in different cities across the globe. I took a lot of inspiration for obscure flavor combinations and plating techniques. A lot of inspiration came more from savory dishes, I knew there was more to desserts than just chocolate. I loved that I could use my background in art and translate that skill to a plate.
Tell us about opening up on your first day, how were you feeling?
It was very nerve wracking leading up to opening. Being only two years out from the beginning of the pandemic we planned for the worst case scenario, and really thought about how we could operate if there were to be a future shutdown. It's always a risk to take, not knowing how the community will accept you, and finding the right people to help operate. We ended up with some amazing employees and a warm welcome from the city. Once our doors opened and we worked out some kinks, and some growing pains, it's been very smooth.
How is the New Orleans food scene different to where you spent your formative years?
I love the variety of cultures here in New Orleans. The food is unique and diverse. I grew up in a small town that lacked a food scene. I can't imagine operating anywhere else.
It's a well-used phrase, but how do you define 'Southern hospitality'?
it's as warm as the weather here! Relationships are built around food here. It's all about community, and it's nourishing
What's the most esoteric dish you've ever put on a menu?
Back when I was the pastry chef at the Ace Hotel New Orleans, we hosted a Feast of Seven Fishes every year around Christmas. I always took it upon myself as a challenge to incorporate a seafood element to the dessert course. One year, I did a white chocolate canola with Meyer lemon and caviar.
Do you spend a lot of time experimenting when you're not working?
I don't often have a lot of time, or energy, to experiment much in my home kitchen. I dine out a lot, I love to support other local restaurants as much as possible. I love the variety of cuisines this city has to offer.
Where are your favourite food cities outside of New Orleans?
New York and Austin.
Are you a big produce/farmers' market person? Do you go out and source ingredients yourself?
When I cook, I do try and source as local as possible.
Time to name some names. Where do you like to go for fancy feasts, casual bites, cocktails and a post-shift beer/wind down?
Some great meals we enjoy are Acamaya and newly opened Evviva. I love natural wine and small bites, some of my favorites include Bar Pomona and Really Really Nice Wines. As for a post-shift wind down, I'd have to say Pal's Lounge or Anna's.
What's the most memorable eating experience you've ever had?
My favorite experience here in New Orleans is the communal table at Mosquito Supper Club. It's such a perfect representation of Louisiana seafood, and you feel like you are getting the best homemade meal of your life!
Flour Moon Bagels is at 457 N Dorgenois St. and open until 2pm, Thurs-Tues. Click here for their full menu and more information.
Interview by Paul Oswell
In Spring 2022, Breanne Kostyk and partner Jeff Hinson opened Flour Moon’s brick and mortar location just off the Lafitte Greenway in the Mid-City neighborhood of New Orleans. We caught up with Breanne to get more of her story.
Out All Day: Hi! Could you quickly introduce yourself?
Breanne Kostyk. Currently the owner, baker, and chef of Flour Moon Bagels. Flour Moon Bagels began as a pop up in early 2020 during the pandemic and opened its first brick-and-mortar bakery and restaurant in June of 2022.
What kind of food do you serve?
We serve freshly baked sourdough bagels with a creative menu of sandwiches and tartines, coffee, and brunch cocktails.
Let's go back...what are your earliest memories of making meals or being around food being prepared?
My earliest memories in the kitchen were with my mother. She was always baking, mostly cookies and pies. I didn't start really getting interested in cooking until my late college years.
Was there a decisive moment that made you think: "I can go professional!"? How did you feel when you made that life choice?
My first year as a pastry chef was when a chef took a chance on me as a passionate home baker. It took many years to gain the confidence. After a few years in the industry, I ended up getting positive feedback from guests and I started to get more recognition for my desserts. It was when I was recognized by Country Roads Magazine as one of their "Chef's to Watch" that I realized I had the potential to grow into something bigger.
Where did you learn your trade? Who were your early inspirations or mentors?
I am, for the most part, a self-taught pastry chef. I followed many food blogs in the early 2010's and once Instagram came out I was really passionate about following restaurants and chefs in different cities across the globe. I took a lot of inspiration for obscure flavor combinations and plating techniques. A lot of inspiration came more from savory dishes, I knew there was more to desserts than just chocolate. I loved that I could use my background in art and translate that skill to a plate.
Tell us about opening up on your first day, how were you feeling?
It was very nerve wracking leading up to opening. Being only two years out from the beginning of the pandemic we planned for the worst case scenario, and really thought about how we could operate if there were to be a future shutdown. It's always a risk to take, not knowing how the community will accept you, and finding the right people to help operate. We ended up with some amazing employees and a warm welcome from the city. Once our doors opened and we worked out some kinks, and some growing pains, it's been very smooth.
How is the New Orleans food scene different to where you spent your formative years?
I love the variety of cultures here in New Orleans. The food is unique and diverse. I grew up in a small town that lacked a food scene. I can't imagine operating anywhere else.
It's a well-used phrase, but how do you define 'Southern hospitality'?
it's as warm as the weather here! Relationships are built around food here. It's all about community, and it's nourishing
What's the most esoteric dish you've ever put on a menu?
Back when I was the pastry chef at the Ace Hotel New Orleans, we hosted a Feast of Seven Fishes every year around Christmas. I always took it upon myself as a challenge to incorporate a seafood element to the dessert course. One year, I did a white chocolate canola with Meyer lemon and caviar.
Do you spend a lot of time experimenting when you're not working?
I don't often have a lot of time, or energy, to experiment much in my home kitchen. I dine out a lot, I love to support other local restaurants as much as possible. I love the variety of cuisines this city has to offer.
Where are your favourite food cities outside of New Orleans?
New York and Austin.
Are you a big produce/farmers' market person? Do you go out and source ingredients yourself?
When I cook, I do try and source as local as possible.
Time to name some names. Where do you like to go for fancy feasts, casual bites, cocktails and a post-shift beer/wind down?
Some great meals we enjoy are Acamaya and newly opened Evviva. I love natural wine and small bites, some of my favorites include Bar Pomona and Really Really Nice Wines. As for a post-shift wind down, I'd have to say Pal's Lounge or Anna's.
What's the most memorable eating experience you've ever had?
My favorite experience here in New Orleans is the communal table at Mosquito Supper Club. It's such a perfect representation of Louisiana seafood, and you feel like you are getting the best homemade meal of your life!
Flour Moon Bagels is at 457 N Dorgenois St. and open until 2pm, Thurs-Tues. Click here for their full menu and more information.