If you love artisan, fresh made breads (and really, who doesn't?), then you might want to visit a Baton Rouge bakery that's opening next year.
At this new bakery, Kay will partner with Kalurah Street Grill owners Brad Watts and Chad Hughes and executive chef Kelley McCann. The menu for Cane & Fig hasn't been solidified. However, Kay said customers can expect artisan breads, croissants, cakes, muffins and a few salad and sandwich options for the lunch crowd.
The store will be a little under 2,000 square feet, and given the limitations of what she can create inside Kalurah Street Grill's kitchen, the timing is just right to open Cane & Fig.
"I think this was aspired towards in the beginning, and I've just overgrown our space here," she said. "We had an opportunity that worked, and we're going for it."
While creating stellar desserts and pastries for Kalurah Street Grill, Kay has recently outsourced her breads to French Truck Coffee and for gallery shows at Ann Connelly Fine Art. The goal at Cane & Fig is to supply to more restaurants and eventually have catering options available.
"We want to supply as many restaurants that are willing and able," she said. "Buying locally is great. I've always loved that part of the restaurant business, but I have to be on top of my game 125 percent because I have people doing the work rather than machines. I think that shows in the product."
While the task of opening a bakery in Baton Rouge is daunting, Kay is excited to get to work at Cane & Fig.
"It's going to be fun for me to grow into that side of the world," she said, mentioning that while at Cane & Fig she will still oversee pastries and menu development with McCann at Kalurah Street Grill. "I'm really happy that everyone loves what I'm doing, and I'm having fun providing that to people."