The Elysian Bar at Hotel Peter and Paul has expanded their pastry and dessert offerings with the addition of pastry chef Bronwen Wyatt to the Bacchanal culinary team. Her resume is impressive, having worked in San Francisco and locally at La Petite Grocery, Shaya, and Willa Jean. She was nominated by Food & Wine Magazine for its People’s Best New Pastry Chef Award.
At The Elysian Bar, she will add a quirky twist to pastries and desserts, using unusual flours from Bellegrade. Rye flour and fresh-milled whole grain flours will form the basis of exotic muffins like buckwheat and labneh, as well as more familiar ingredients like sweet potato. Savory scones will draw from all kinds of ingredients to offer something unusual, for example, the everything bagel and gouda cheese.
These new pastries, breads, and desserts started this week at The Elysian Bar, and they will feature more fruit, to be traditional, and blend with other more exotic ingredients, to be fun. Think blueberry rose muffins.
Marigny neighbors can drop in and pick up a breakfast pastry with some Congregation Coffee, or have a seat in the charming courtyard. If you haven’t seen this hotel, a lovely new adaptation of an old convent, it’s worth the trip.
And where else will you be able to try a labneh muffin?
The Elysian Bar at Hotel Peter and Paul
2317 Burgundy New Orleans
504-356-5200
7-3 daily for pastries and coffee
10:30 am-11pm
Friday and Saturday till midnight
hotelpeterandpaul.com
