Scoop NOLA: Maple Street Patisserie

After living in New Orleans for two years, I’ve quickly realized that people in this city are serious about their bread. Anything other than locally baked bread just won’t do for most. I will admit it. I’m MSP et Bistro facade
not picky about a lot of things, but bread is one of them. I want it to be fresh, crisp on the outside but soft on the inside, and preferably warm. Add some butter, and I can probably eat the whole loaf in one sitting. To me, what sets apart a good sandwich from a great one is hands down the bread. So when I had my first sandwich from Maple Street Patisserie last year, I panicked over what would happen to my waistline.

Maple Street Patisserie opened its doors in 2010 on the idea of bringing the tastes of Europe to the New Orleans community. Their breads are in restaurants all over the city, and in the last two months the owners have opened two new locations: Maple Street Patisserie et Bistro and Maple Street Patisserie et Deli. Each new concept has its own executive chef and a patisserie attached. Not only can you get delicious breakfast and lunch sandwiches at each, but also handcrafted pastries, cookies, cakes, bagels, muffins and of course, breads. I had the pleasure of speaking with owners, Ziggy Cichowski and Patricia-Ann Donohue about the expansion, and they said they’ve always wanted to expand so they could really showcase their breads.

Ziggy and Patricia-Ann are botIMG_3547h classically trained chefs and veterans in the industry. Patricia-Ann is the brain behind the business and management side, while Ziggy is a Master Pastry Chef/Baker and has been working in a kitchen since he was 15. He developed each and every recipe from apprenticeships throughout Europe in countries such as Austria, Italy, Germany, France and his homeland, Poland.

When I found out Maple Street Patisserie et bistro would only be a few blocks away from my house and does table service for breakfast and lunch, I couldn’t contain my excitement. I was able to go for lunch recently and thoroughly enjoyed it. Everything is done in-house, from the smoked mushrooms to the cured pastrami and corned beef. They also make their own ketchup, garlic mayo and pickles. I ordered the pastrami sandwich, which was bigger than my head, and I had to strategize my plan of attack before taking a bite. It was dressed with a cabbage remoulade, swiss and grain mustard and was well worth the photo-54mess. My friend had the Applewood Smoked Turkey “Waldorf”, another giant sammie with pimento cheese, apples, pecans and a bacon jam (oh yea). The size, as well as the presentation was impressive and served on a cutting board with a tin can full of crispy French fries and a side of pickles. The lunch menu includes about eight sandwiches, and a couple of soups and salads.

I also eyed the breakfast menu, and can’t wait to go back. It featured a croque monsieur, other egg fancies and two Belgium waffle options. Oh, and did I mention the pimento cheese and green onion grits? Yes please!

Maple Street Patisserie et Bistro is located at 8300 Earhart Boulevard in the Landis Construction building, and I also recommend checking out Maple Street Patisserie et Deli at 3138 Magazine Street, the former Artz Bagelz location.

Author: Samantha Navarra

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