ARTISAN BREADS & BREAKFAST PASTRIES
MADE BY HAND, FROM SCRATCH
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, graduating with honors.
As it was 100 years ago, Sean wants to make New Orleans the greatest bread city in America. Open June 29, 2012, Sean and his wife and New Orleanian, Chamain, opened Breads On Oak. Come by and taste what real bread used to taste like!
HEALTHY TREATS & SWEETS
FULL LINE OF VEGAN FOODS
Breads on Oaks also bakes a full line of vegan tea biscuits, cakes, tarts and brownies, with gluten-free options as well. Plant-based foods, such as whole grains, vegetables, fruits, and beans, are healthier, contain no cholesterol, and are rich in fiber and nutrients. 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. so you don’t have to feel guilty! We also make vegan cakes and gluten-free items to order.
All of our breads, pastries and other baked goods are made from scratch (never a mix!) with the finest organic flours, free of synthetic fertilizers, herbicides, pesticides, and GMOs!
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
Applegate Farms: Organic and Natural Meats & Cheeses
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
Farmers Hen House: Eggs, Free Range
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