Louisiana Cookin’ – September-October 2019

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many things in mind, from the textures and the fl avors to

what it actually looks like. Th ere are so many levels that

are fun for me to create.

Q: How do you use seasonality to your advantage at

Josephine Estelle?

I try not to repeat desserts, but I am always trying to

change up the menu. So, it may be the same kind of

dessert, but it’s made with diff erent ingredients. For

example, there’s almost always some kind of panna cotta

on the menu, but it will incorporate diff erent ingredients.

Q: Do you have any favorite fl avor combinations?

Right now, we have a dessert on the menu with pistachio,

blackberries, and passion fruit. I just imagined them

being good together, and it’s become one of my favorites.

Q: What is your pastry philosophy?

For every dessert, I always try to have that balance of

salty, acidic, fatty—I can’t eat a dessert that’s only sweet.

It’s fun to play around with vegetal elements and give

somebody something they wouldn’t expect. I’m big on

textures. I think every dish needs a little crunch and

creaminess in one bite.

Q: Do you have a signature pastry at Josephine Estelle?

One of the fi rst things that was on the menu—and it’s

never come off —is the Peanut Butter Budino. It’s salty,

sweet, and crunchy. Th at’s been a favorite since we

opened, and it’s always been the same. It’s one of those

things you don’t mess with. But my personal favorite is

always pie—just because it is so nostalgic. 

breanne kostyk

Josephine Estelle

Bornandraisedin Connecticut, Chef Breanne

Kostykis a self-taught pastry chef with a

backgroundingraphicdesign. She arrived in the South

tohelplaunchPieLab,a community-focused pie shop in

Greensboro,Alabama.Breanne is currently the pastry

chefofJosephineEstelle at New Orleans’ Ace Hotel,

usinghercreativitytodevelop seasonal desserts that

buildona varietyoftextures and fl avors.

Q:Wheredoesyourlove of baking and pastries

comefrom?

It comesfromgrowingup and baking, mostly during

theholidayswithmymother. We’d bake simple things

likecookiesandpies,but she was always a cake decora-

tor.Forourbirthdays,we’d have beautifully decorated

cakes.There’sa nostalgic element to baking that I like.

Q:Is nostalgiaa formof inspiration for you?

Formydesserts,I loveto have some element of

nostalgia.Peoplegenerally like to eat something that

remindsthemofsomething they remember and enjoy.

ButI alsoliketogetinspired by things that aren’t

necessarilydessert,sotaking savory things and fi guring

outa waytoincorporate that in pastry techniques and

certainflavors.Onetime, I did a sweet pea panna cotta

withlemoncurdandblackberries, so I like to have that

balancewheremydesserts aren’t too sweet.

Q:Howdoesyourbackground in design infl uence

yourworkasa pastrychef?

I’mdesigninga dish—that’s the way I approach it. It’s

alwaysfunandchallenging to be designing with so

WHERE SHE BAKES

Josephine Estelle

600 Carondelet St.

New Orleans

504.930.3070

2019

PISTACHIO ICE CREAM.

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