The fresh baked breads at Tournesol Café and Bakery include a ciabatta with a classic crisp crust that sets off any sandwich, pain de campagne (sourdough), whole wheat, Challah and a delicious olive roasted garlic boule. Sandwiches include a BBQ brisket, grilled eggplant, tuna, chicken salad, turkey and classic grilled cheese. If you love breakfast, you'll want to try the breakfast sandwich with turkey sausage, a sunny side up egg and cheddar on a fresh-baked croissant, or the Florentine or leek-and-mushroom quiches. Soup is on the menu, highlighting ingredients in season--tomato basil, potato leek, butternut squash and more. But it's the pastries that are the stars at Tournesol. Almond, lemon or butter croissants, fresh fruit or lemon tarts, fig tartlets, éclairs, cruffins, muffins, pain au chocolat. Plus, Danishes with fresh berries, scones, cookies, muffins, brownies, and cakes including carrot, mango mousse or sour cream coffee cake. Chef Carlos Sanchez hails from L.A., where he was a chef at the upscale Viktor Benes bakeries in Marina del Ray and Calabasas, CA. Moving to Louisiana in 2003, Sanchez was sous chef at La Boulangerie Bakery in Uptown New Orleans for 13 years, and opened his own bakery in Covington in spring 2020. Tournesol is open Sundays 7:30-3, Monday through Friday 7:30-4, closed Saturday. Call ahead and pick up.