Breanne Kostyk

Breanne's Five Rules for Making SandwichesThis week I’m joined by Breanne Kostyk, the co-owner and head baker of Flour Moon Bagels in New Orleans, to talk about her Five Rules for Making Sandwiches. From choosing great bread and never settling for a dry sandwich to building texture, height, and balance into every bite, Breanne breaks down what separates a forgettable lunch from one you’ll think about for the rest of the day. Whether you’re packing a picnic, heading to the beach, or just making lunch at home, this conversation is a reminder that even the simplest foods deserve care and attention.I’ve always believed there’s an art to making a great sandwich. It isn’t just about stacking ingredients between two slices of bread—it’s about creating something that feels complete. Every choice matters: the bread, the crunch, the sauce, the balance of salt, acid, fat, and freshness. A great sandwich can be comforting, nostalgic, and deeply satisfying all at once. Breanne approaches sandwiches with the same level of craft that a chef brings to a composed plate, and I love that philosophy. It reminds us that everyday cooking is full of opportunities to make something thoughtful, generous, and memorable.IntroductionHello, and welcome to Five Rules for the Good Life. I’m your host, Darin Bresnitz.Today, I’m down in the Big Easy talking shop with Breanne Kostyk, the co-owner and head baker of Flour Moon Bagels. She shares her five rules for making sandwiches. She talks about the importance of choosing good quality bread, how there is nothing worse than a dry sandwich, and that by building for height and balancing flavors, you’ll be able to craft the perfect sandwich anytime you step into the kitchen.It’s a great conversation for the summertime. If you’re packing a picnic or out on the road and you want to bring your own food, there is nothing better than a homemade sandwich.So let’s get into the rules here on HRN.Breanne, it is so nice to meet you. Thank you for taking some time out of your busy baking schedule. Welcome to Five Rules.Yeah, thank you so much for having me, Darin. I’m really excited to be here with you.There is something so personal about a sandwich. Why does almost everyone have such a deep relationship with them?Sandwiches are so nostalgic. They’re the first thing your mom packs in your lunchbox going to school, your summer vacations on the beach, and just having a sandwich packed in the cooler for you after a day of swimming. What I love about sandwiches is it’s everything within the bread. It’s the whole meal in one handheld bite.New York is arguably America’s launching point for bagels and the bagel sandwich. What makes this form of bread such a perfect delivery system for a sando?A bagel has that crunchy exterior and the chewiness is really something you can sink your teeth into, which is really satisfying. You can fill it with anything. Any possibilities—not just cream cheese and salmon—but we really take it to that lunch sandwich that you would like.When you started Flour Moon Bagels in New Orleans, why did you want to bring the New York-inspired style to the city?I grew up in Connecticut, I went to school in New York, and I ended up moving south after the recession. I’ve been there. I ended up in the South, so I really missed that bagel that I used to get right down the street from my campus.I had been a fine dining pastry chef for ten years prior to starting Flour Moon Bagels. I worked for the Ace Hotel in New Orleans. There, I started experimenting with bagel recipes. Over the years, that recipe evolved. I just wanted to keep on improving it.We had so many visitors from out of town, specifically New York, and they were just surprised that this hotel bagel was actually really good.The fact that you have been able to develop a New York-style bagel that impresses New Yorkers is nothing short of incredible, which makes me so excited for you.That dedication to perfecting that bagel style really shows your dedication to the craft and ties directly into your first rule.Rule #1: Choose Good Quality BreadWhat’s your rule number one?Rule number one: choose good quality bread.Pick something up from your local bakery. You want something super, super fresh. If you get something just at the grocery store, you don’t know how long ago that was made or how long it’s been sitting on the shelves.I really love nice focaccia, something really hearty, rustic sourdough, bagels, or baguettes. Something that, when you bite into it, bounces back in your mouth. Something also with a nice crumb