Figs Bakery and Cafe

10/11/2026

Cross section of our new New York roll … much more tender crumb and flakier crust

10/09/2026

No more appearance issues with croissant and fresh milled flours. Just had to double check our math … and yes, you do need algebra to bake! And here I thought Mr. Grabowski from middle school was full of $& when he said we need algebra for everything in life …

10/08/2026

it looks like tomorrow is our bread day. We'll have the following

Sourdough base:

country loaf

available at 630AM

Sprouted wheat 70% whole grain
Multigrains porridge 5 grains flour and 6 grains porridge inclusions: spelt, Khorasan, cracked wheat, barley, brown rice, and millets
jalapeno cheddar
apple raisins

hybrid dough -- 1/2 sourdough 1/2 conventional poolish

baguettes (8:30am scheduled)

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10/08/2026

This marks the first day of our foray into home ground flour. Using our small mock mill we grounded spelt and two other grains and incorporated them into our croissant dough … the product has a tendency to spread sideways as seen in the first picture. We had to modify the way in which we shape them and it resulted in a much better appearance. Looks aside, these are the best tasting croissants we have ever produced. They are super, super flaky and the outer has incredible crunch that sprays caramel aromas when bitten into. And they have incredible depth of flavors. Bear with us while we work on improving their appearance.

10/04/2026

A little update: We have learned quite a bit on our little trip. In short, it's tough to be farmers, it's desperately tougher to be smaller scale farmers who are fighting the behemoth food system that's put in place. The fights starts with the land and soil inputs and it extends to safeguarding the seeds, to finding your way to the market place ... The system creates hurdles upon hurdles, by designs and/or accidents, that are difficult to overcome without helps and participation from us, the makers and consumers in the market place.

In our experience, and that of other bakers in Louisiana that we have spoken to, it is immensely difficult to source grains and flours and other ingredients here in Shreveport, and to a larger extend the entire state of Louisiana. There are Sysco, Ben E Keith, Performance etc etc etc ... food suppliers. But they all carry the same products that are supplied by the same 3 corporations. They carry what makes them the most profits, that cannot be blamed for obvious reasons, and what’s incentivized by their suppliers. The best flours we can get are the ones that milled by King Arthur, a wonderful company by the way ... but limited to 3 or 5 types of flours out of 50 plus varieties they offer. Wheat berries and grains? NOT A ONE carries any.

We have been indeed fortunately to have found generous fellow foodies in Louisiana where they freely share knowledge and resources. Take the good folks in Laffayette, Straw Cove Bakery for example. The good news is that we have found many heirloom and organic grain producers within 4 hours drive who are happy to work with us.

In short: We are making headway with this and soon enough we'll be able to serve baked goods with freshly milled organic flours ... and that will just be the beginning of something, hopefully a little grander.

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09/29/2026

Good morning. We’ll be closing this week and will be reopen on October 8th, 2026 to attend a
Whole grain workshop to prepare for the next phase of the business.

As many of you have heard us spoken about the intent of Figs Bakery was to be a space for whole grain breads and sandwiches and soups. Due to equipment delayed, sourcing issues and some other unforeseen events, we decided to go ahead and open with just something until the other issues are resolved. Nine months on, that something to bide us time has become Figs Bakery as you know it. We are not changing our offerings but add on to them. If all goes well with the workshops and we’d manage to get a few contract signed, In a few short moths we’ll be milling our own flours using organic heritage grains grown regionally by small hold farmers in Texas, Oklahoma. Arkansas, Kentucky, and the Carolina’s. We’d finally be able to use the granite stone mill that’s made in Vermont by a fellow bread enthusiast.

09/27/2026

autumn has officially arrived, at least according to the calendar anyway. Here’s one of many coming items we’ll be introducing for the fall amd winter season: a pumpkin cream brioche. Soft and rich brioche filled with pumpkin pastry cream, glazed with chocolate almond cream and topped with sliced almond crunch.

09/19/2026

Savory danish … sharp cheddar, Black Forest ham, sun-dried tomato, copacollo and Gruyère

09/18/2026

its stone fruits season. Try our caramelized ripe plum danish on a bed of pastry cream and jam ... or/and our little tartlet layer of blackberry jam on almond cream topped with Italian meringue and whipped mascarpone underneath caramelized plum .... new tartlet on menu is our strawberry Bakewell ... layers of strawberry compote, almond cake, strawberry jam, topped with whipped mascarpone and fresh strawberry

09/17/2026

Our freshly baked “white” sourdough loaves per request by many of you. “White” because we can’t help ourselves with adding a little quinoa and rye flours