ARTISANAL LOAVES IN NEW ORLEANS

The stand's concessioner, Graison Gill, was busy making change and bagging loaves of all sorts for eager customers. There was a cinnamon-raisin-almond loaf, a beautifully rustic sourdough miche, and a caramel-colored loaf made with "spent grain" leftover from the nearby Abita brewery's used grains and yeast. There were also fresh scones made with Ponchatoula strawberries and bran muffins sitting on top of the case for sampling.

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Emily Diament