Just For You: In The Next CulinaryWoman Newsletter
Small businesses are fragile
This week, I stood in two lines at two New Orleans bakeries. One was at Flour Moon Bagels, an immediate hit since it opened this summer. Locals and I suspect a growing number of tourists patiently wait for its beautifully made bagels, available plain or with a variety of toppings.
The other line, a short drive away, was at Mayhew Bakery on Orleans Avenue…
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