{French lever, from Middle French, act of arising, from (selever to rise}

We make naturally leavened bread and handmade pastries using quality ingredients, always.

The best tasting food is local and seasonal, which we strive for first and foremost. Sustaining the local heart of economy and environment, we support local farms and small businesses that offer the best ingredients.


About the Baker

Christina Balzebre, a Miami native, moved to New Orleans in 2005 to pursue sociology at Loyola University.  Being in such a food and hospitality oriented city, she fell in love with the cafe culture and found a true passion in the process of baking. She deeply invested herself in learning as much as possible, working in various places throughout the city, while experimenting obsessively at home with bread and desserts.

Past jobs include baking for Satsuma Cafe in the Bywater, bread manager and pastry cook for Link Restaurant Group, and on the bread team at Willa Jean. In 2017, in a partnership with Mosquito Supper Club, she began baking out of a beautiful old shotgun house on Dryades Street in the Uptown neighborhood which was converted into a serene restaurant space, & convinced a kitchen store called Seasoned to move in on the other side.


Levee's Inspiration: Margaret Haughery - The Bread Woman of New Orleans

The baker and philanthropist Margaret Haughery operated her bakery on Old Levee Street in New Orleans, which is now Decatur Street in the French Quarter.

During the 1800s, Haughery became a prominent business woman while simultaneously feeding and housing the poor. There is a statue in her honor at Prytania and Camp Streets in the Lower Garden District. We at Levee are honored to be a part of a long line of women who are in the tradition of baking for the community.