A French engineer opened this chain of French-style bakeries in Dallas, from which it spread here. It has succeeded mightily: the breads in particular are in wide demand, made as they are in the real French style (in contrast with the much lighter New Orleans French bread) and baked in a wood-burning oven. The main bakery is here in the historic Lower Pontalba building, which has serious French Quarter charm (how could it not, here on a corner of Jackson Square?). A good place for a pastry-and-coffee breakfast; later in the day they make soups, salads, pizzas, sandwiches, and a few French-cafe-style plate specials, which range from okay to pretty good. Self-service and schlep.
A French engineer opened this chain of French-style bakeries in Dallas, from which it spread here. It has succeeded mightily: the breads in particular are in wide demand, made as they are in the real French style (in contrast with the much lighter New Orleans French bread) and baked in a wood-burning oven. The main bakery is here in the historic Lower Pontalba building, which has serious French Quarter charm (how could it not, here on a corner of Jackson Square?). A good place for a pastry-and-coffee breakfast; later in the day they make soups, salads, pizzas, sandwiches, and a few French-cafe-style plate specials, which range from okay to pretty good. Self-service and schlep.
| Attitude | 1 |
|---|---|
| Environment | 0 |
| Hipness | 1 |
| Local Color | 2 |
| Service | 0 |
| Value | 0 |
| Wine | 0 |
