Experience
2022 - Present
Owner/Chef
Flour Moon BagelsNew Orleans, LA
2020 - 2022
Founder
Flour Moon Bagels (pop up)New Orleans, LA
2016 - 2021
Executive Pastry Chef
Ace HotelNew Orleans, LA
2014 - 2015
Executive Pastry Chef
OxLot9Covington, LA
2012 - 2014
Pastry Chef
Veranda on HighlandBirmingham, AL
2010 - 2012
Assistant Front of House Manager
Urban CookhouseBirmingham, AL
2009 - 2010
Co-Founder/Baker
PieLabGreensboro, AL
Education
2004 - 2008
Degree in Graphic Design
Pratt InstituteBrooklyn, NY
Advice from Breanne Kostyk
Quotes about career path, skills, and teamwork from an industry leader.
Everyone else is just figuring it out along the way, too.
When I hire, I look for people who are enthusiastic about the food we serve and are eager to hone in on and perfect a new skill.
Most importantly, I want to know that they have chemistry with the rest of the team.
Patience is a vital skill, in the process and with people.
Time is a necessary ingredient when it comes to developing good bread. People need the time to understand the process and to learn and grow.
I find a lot of inspiration through fine dining, and I like to come up with ways to translate unassuming flavors into sandwiches or specialty bagel flavors.
Instagram has been a great tool for browsing food inspiration across the globe.
I love doing pilates for self-care!
The focus and breath work calm the nerves.
My staff is the main reason I want to keep growing my business.
Retention works best when there are opportunities to move up the ladder. I like to see everyone’s potential put to good use.
Roles in Pastry & Baking
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