"In New Orleans, baker Breanne Kostyk doesn’t describe the bagel she makes at Flour Moon Bagels as New York or Montreal styles. It’s just an “artisanal bagel,” as far as she’s concerned. Her sourdough bagels are cold-fermented and spiked with Louisiana cane syrup, then get hand-rolled, kettle-boiled, and baked at 500 degrees. They’re crisp and chewy on the outside, and supple once you break through. On weekends, people queue up outside the shop, which Kostyk opened in 2022 with her partner Jeff Hinson." - ByElazar Sontag