Bakeries have shorter life spans than most other vendors of food around New Orleans. Those that survive as long as La Boulangerie--whose origin predates the hurricane--probably have something both good and rare to offer. In this case, it was the presence of well-crafted French-style breads, bagels, and a few other hard-to-find bakeries. In recent years the place has had an artisan sandwich operation using the bread and comparably fine ingredients. Throughout its tenure, two aspects were consistent: the excellence of the baked goods, and the attitude for which the French are known--if you get my drift. Owner Dominique Rizzo closed La Boulangerie some months ago, and was looking for a buyer. He found one a few days ago in Stephen Stryjewski. Stephen is the executive chef of Cochon and business partner with Donald Link in Cochon, Butcher, and Peche. The addition of La Boulangerie looks like a perfect fit with the other restaurants, which will use the bread- and dessert-making capabilities in all the Link-ed eateries. From reading the press release, I get the idea that under the new owners La Boulangerie will have a wide range than it had before. One thing I and many others hope for is the revival of the bagel line. The hours begin in the pre-dawn (this time of year, anyway) and run until six in the evening for all services. La Boulangerie. Uptown 3: Napoleon To Audubon: 5526 Magazine St. 504-269-3777.
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