History
Pastry Chef Megan Forman opened Gracious Bakery with her husband Jay in 2012. Gracious specializes in laminated French-style pastries, artisan breads, craft sandwiches, specialty desserts and more. The company has since grown to include three locations across New Orleans, all supported by a centralized production kitchen. Along with its retail stores, Gracious supplies wholesale bread and pastries to many popular coffee shops and restaurants around town. A graduate of the New England Culinary Institute, Megan worked with Francois Payard at Payard Patisserie in New York before returning to her native New Orleans. Megan was Bayona's Pastry Chef for six years before leaving to help open Sucre, where she worked prior to starting Gracious. Megan has been awarded the Rising Star Pastry Chef from Star Chefs, and her work has appeared in Food Arts, Modern Bride, Bread Lines Magazine and other publications.
Specialties
Gracious makes all its items in-house from scratch. We use only unbleached and unbromated King Arthur flour and quality butters like Plugra. No mixes, bases or shortcuts are used. Specialties include our hand-shaped croissants and baguettes, as well as donuts, cruffins and more. Breakfast, brunch and lunch are served at all of our locations.