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The Vaucroissant, a lattice croissant stuffed with sausage from Vaucresson's, a venerable Black-owned Seventh Ward institution, is a good place to start understanding what this neighborhood bakery is doing. The chef, a former dancer, bakes with a historian's eye: benne seeds on toffee cookies, cornbread muffins wrapped in their own husks. A 2025 James Beard Emerging Chef nominee, she's built something that tastes like New Orleans and remembers where it came from.
The awards strongest first
- James Beard Awards 2025 · Nominee · Emerging Chef · Kaitlin Guerin
- Eater Best New Bakery
- The New York Times 22 of the Best Bakeries Across the U.S. Right Now
One number, weighted & current 85
How we scoreThe dishes from the writeups
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Vaucroissant
The New York Times -
Toffee cookies
“Benne seeds, an ingredient first introduced by enslaved Africans in South Carolina, dot the surface of toffee cookies.”
The New York Times -
Cornbread muffins
“Cornbread muffins come wrapped in the husks of the corn they’re made with.”
The New York Times
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