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About Us 2018-07-31T22:39:10+00:00

ARTISAN BREADS, PASTRIES & MORE!

MADE BY HAND, FROM SCRATCH,  ALL VEGAN

Sean O’Mahony has always been passionate about bread baking. At one time, 90% of the bread eaten in the city was made by local bakers, with baking techniques consisting of long fermentations of more than 12 hours. After studying the history of breads in New Orleans, he wanted to bring back to Old World French breads and baking style to the city. Sean learned the art of bread baking by studying under Master Bakers and World Champions at the French Pastry School.

As it was 100 years ago, Sean wanted to make New Orleans the greatest bread city in America. On June 29, 2012, Sean and his wife, Chamain–who’s a New Orleans native and vegan–opened Breads On Oak. After several years, the Bakery morphed into a full service Cafe serving breakfast and lunch, and in June 2018 the Cafe turned 100% plant-based. The cafe is powered mostly by solar, uses compostable, plant-based packaging, and donates, recycles and/or composts all left-overs/waste.

Breads On Oak wants you to feel like you’re among family. Aside from an awesome caring staff of bakers and baristas, the cafe is home to three darling gentle kitties–Sashy, Crooked Neck, and Ninja.  Also, on any given day, you’ll probably see Chamain’s sassy mom, Barbara, working as a barista serving customers, her sweet aunt, Antoinette, restocking and cleaning, and her eccentric sister Gina, cleaning tables. So leave your cares behind and come enjoy the warm bakery life with us!

HEALTHY TREATS & SWEETS

Totally Plant-Based

Breads on Oaks bakes a full line of sourdough breads, tea biscuits, brioche, cakes, tarts and brownies. Plus, all of our tea biscuits & sweets are made with organic flours, the freshest local produce and nuts available, and about half the sugar as traditional sweets. Everything at the Cafe is plant-based using whole grains, vegetables, fruits, and beans, which is healthier, contains no cholesterol, and rich in fiber and nutrients. From our popular Pumpkin Cheddar Biscuit sandwich to our Big Daddy Burger or Live Food Sandwich, we’re confident we have something for everyone!

WHERE OUR INGREDIENTS COME FROM

WE SOURCE FROM THE FINEST ORGANIC FARMS

  • Veggie Farmers Coop: Organic Non-GMO sprouted tofu
  • Fine Cocoa Products Corp: Organic Fair Trade Cocoa Powder
  • Inglewood Farm: Organic Pecans & Produce
  • Our Own Organic Garden: Herbs (Basil, Oregano, Parley, Rosemary, etc)
  • Our Own Organic Orchard:  Citrus (Navels, Valencias, Satsumas, Blood Oranges, Lemons), Persimmons, Blueberries
  • Blue Tara Organic Blueberry Farm: Blueberries
  • Mississippi Natural Products: Shiitake Mushrooms
  • Mother Earth, LLC: Organic Mushrooms, Crimini
  • Taylor Farms: Organic Baby Arugula and Baby Spinach

A SPECIAL THANK YOU TO THE PEOPLE WHAT MADE OUR BREADS & BAKED GOODS POSSIBLE…

THROUGH THEIR TEACHING & INSPIRATION:

PIERRE ZIMMERMAN    MASTER PASTRY CHEF AND TWO-TIME WORLD BAKING CUP (LA COUPE DU MONDE DE LA BOULANGERIE) CHAMPION OF THE FRENCH TEAM IN 1996 AND 2008

CHEF ZIMMERMANN OVERSEES ALL OF THE BREAD CLASSES AND PROGRAMS AT THE FRENCH PASTRY SCHOOL, WHERE SEAN ATTENDED.

FRAN COSTIGAN   VETERAN CULINARY INSTRUCTOR, AUTHOR, CONSULTANT, RECIPE DEVELOPER

SEAN & CHAMAIN BOTH ATTENDED CLASSES BY CHEF COSTIGAN AT THE NATURAL GOURMET INSTITUTE

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