The bakery is located within restaurateur Jeff Gigante’s Boulon Brasserie at 1001 Water Street and is open Tuesday-Sunday 7 a.m. to 3 p.m.
Inspired by traditional French cuisine, Boulon Bakery offers a variety of pastries, breads and sandwiches, including blueberry corn muffins and Impossible sausage and egg sandos. There’s also coffee and teas from Drink Katy’s.
During a site visit last January, Gigante beamed with pride over the bakery, pointing to the small, sun-lit room, saying, “we’re gonna have all the beautiful sweet little sandwiches , coffee and espresso, all of that, right here.”
Directing the kitchen is Summer Bailey—former leader of the pastry program at Bern’s—who will also oversee the pastry program at Union American Kitchen, which opens today.
Boulon Brasserie opened earlier this year from Next Level Brands, a Tampa-based restaurant group that is also behind Forbici and Union New American, and is led by chef Habteab “Hab” Hamde, who previously was the executive chef at Bern’s Steakhouse.
This article appears in Mar 30 – Apr 5, 2023.