Flour Moon Bagels
Bagel shop · Tulane Gravier
457 N Dorgenois St, New Orleans, LA 70119
Highlights
Flour Moon serves up some of New Orleans' best bagels and mouthwatering brunch sandwiches in a spacious patio setting that's perfect for sunny days.
Flour Moon serves up some of New Orleans' best bagels and mouthwatering brunch sandwiches in a spacious patio setting that's perfect for sunny days.
"Flour Moon Bagels is a must-stop this Carnival season, offering bagel platters, hot and iced coffee carafes, and half-gallons of its specialty frozen cocktail — a delicious combination of gin, Aperol, bergamot, orange, and grapefruit juice. There’s even a special Krewe bagel, for $95, feeding 10 to 12 people. It’s a huge version of their bagel sandwich made with cream cheese, smoked salmon, cucumber, capers, and red onion (requires 48 hours notice). Go online or call the shop to preorder." - Clair Lorell, Beth D'Addono
"Flour Moon Bagels, a bagel shop known for its pastel aesthetic and inventive offerings, started as a pandemic pop-up and is now a bakery where you could hang out forever. The bagels are smaller with a golden crusted exterior and gentle interior. They offer a list of 'tartines,' or open-face bagel sandwiches, topped with cream cheese and colorful produce."
"With a pastel aesthetic and a cheeky mural illustration of bagels riding a tandem bicycle, pandemic pop-up turned bakery Flour Moon Bagels is clearly the kind of bagel shop where you could just hang out…forever. And you will want to hang out to try owner and ex-pastry chef Breanne Kostyk’s most inventive offerings: a stunning list of “tartines,” or open-face bagel sandwiches that come artfully topped with cream cheese and colorful produce." - ByThe Bon Appétit Staff & Contributors
"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
"And at Flour Moon Bagels in New Orleans, a carrot-tahini tartine is strewn with cucumber, onion, and olives." - ByEmma Laperruque
