Uptown bakery La Boulangerie (4600 Magazine St., 504-269-3777) reopened Dec. 16 after being purchased by chef Donald Link's restaurant group last month.
Since Dominique Rizzo opened the bakery in 2000, it has been revered for its buttery croissants and French baguette sandwiches.
The reopened bakery underwent minimal renovations and has slight changes to the menu. Guests will find the familiar assortment of confections and pastries, but all sandwiches are now made with meats from Link's Cochon Butcher (930 Tchoupitoulas St., 504-588-7675; www.cochonbutcher.com), including the classic Le Parisien baguette, made with ham, salted butter, Comte cheese and cornichons.
The bakery also serves soft drinks, ice cream and coffee from local purveyors Congregation Coffee Roasters.
Link and chef-partner Stephen Stryjewski partnered with Link Restaurant Group pastry chef Maggie Scales on the project. Scales will oversee operations at the bakery as well as pastry and bread production for all the Link restaurants.
La Boulangerie is open 6 a.m. to 6 p.m. Monday through Saturday and 7:30 a.m to 6 p.m. Sunday.