100 S.Tyler St. Unit 10-B
Covington, La 70433
(985) 900-2132
Call us today to make an order.

HOURS:
Sunday 7am-3pm
Tuesday-Friday
7am-5 pm
Saturday and Monday-CLOSED

BREAD:
CHALLAH $5.55
WHOLE WHEAT $10
PAIN DE CAMPAGNE $10
CIABATTA $4.15
OLIVE ROASTED GARLIC BOULE $10.25
MULTIGRAIN $8.95
DEMI/BAGUETTE $1.85/$3.70SALAD:
Arugula $7.95
(Arugula, cherry tomatoes, red onions with house vinaigrette.)CAESAR $12.95
(Romaine, parmesan with house Caesar Dressing)CHOPPED SALAD *SEASONAL $12.75
(Romaine, grilled green onion, corn, squash, asparagus, tomato, and avocado with house dressing.)QUICHE:
FLORENTINE (Onion with spinach) $6.55
LEEK AND MUSHROOMS $6.55BEVERAGES:
Coffee Bar (variety) $2-$5.50
Soda $3.00
Milk (regular or chocolate) $3
Regular Ice Tea/Hot Tea $3.50
Perrier $3.00/Bottled water $1.50

Catering Menu:
Pastries/Desserts
Mini Fruit tarts (strawberry, blueberry, blackberry, raspberry, and seasonal fruit) $1.65
Mini Lemon Tart $1.65
Mini Brownies $2.00
Mini Quiche (Florentine, Leek and Mushroom) $2.05
Mini Scones (Blueberry, Buttermilk, Lemon Poppy) $1.75
Mini Muffins (blueberry or orange cranberry) $1.35
Mini Chocolate Eclairs $1.95
Whole Quiche (Florentine, Leek and Mushroom) $23.50
12’ Fruit Tart $35.50
12’ Lemon Tart $35.50
Apple Pie $24.35
Gâteau Basque $42.50
Galette de Rois $40
Baked Brie $26Sandwich Tray:Turkey $9.95
BBQ Brisket $10.95
Chicken Salad $8.95
Grilled Eggplant $8.85Bread:Brioche dinner rolls $6.80
Challah Dinner rolls 1 dz. $7.20 (.60 cents each)
Roasted Garlic Olive Boule $7.45
Pain de Campagne $7.35
Ciabatta $3.50Sides:1 Quart Seasonal Soup $28.20
1 Quart of Pasta Salad $23.80
1 Quart of Chicken Salad $32
Arugula or Caesar Salad (serves 8-10) $30

CARLOS B. SANCHEZ
CHEF/OWNER TOURNESOL of CAFÉ AND BAKERYAt the age of 20 Carlos immigrated from El Salvador to the US in 1990. He started his
culinary career as a dishwasher at Shanghai Reds at Marina Del Rey California,
and later that year accepted a position as prep-cook at Air Gourmet for in-flight
catering, learning the ins and outs of cooking. From 1990 to 1995 Carlos worked
for Marriott Corporate Services at Northrop Grumman Headquarters in Century
City, Los Angeles, constantly training and expanding his culinary knowledge.In 1997, Carlos returned to Air Gourmet as a chef. In 1999-2000 Carlos served as a
Baker Apprentice for Victor Benne Continental Bakery at Gelson’s Market and
became the pastry chef-baker for Air Gourmet in 2000-2003.After moving to New Orleans in 2003, Carlos worked for the Felicity Redevelopment Project
restoring historic houses in the Central City area. In 2007 Carlos accepted the
position as Sous Chef of Dominique Rizzo, the original owner of La Boulangerie
on Magazine St., managing and making artisan breads and pastries. In 2015, La
Boulangerie was acquired by the LINK Restaurant Group where he oversaw the
bread program under the leadership of Chef/Owner Maggie Scales and Donald
Link.Carlos remained as head baker and Sous chef until 2020. He dedicated 13
years of his career that included a trip to King Arthur Flour headquarters in
Vermont. There he had the honor to take a class with renowned Chef Jeffery
Hamelman.In 2017, Carlos won 1st place in Best Baguette in the New Orleans
area. The following year in 2018 he won 1st place with Best Croissant in the New
Orleans area hosted by the Southern Food and Beverage Museum of New
Orleans.In 2020, he left the Link Restaurant Group to follow his dream of owning
his own bakery. He opened his business with his wife Linda Sanchez in the middle of the Pandemic on June
19, 2020. Tournesol café and bakery located in Covington, Louisiana is where
you will find him baking crusty breads and flaky croissants.