This page records three transactions involving the supply of flour to the residents of New Orleans. The middle item documents the delivery of biscuits and bread to a ship in port by a local baker, Jacques Moulon.

[Miscellaneous French and Spanish Documents of New Orleans, Documents 1-3]

Because wheat could not readily be grown in the vicinity of New Orleans, there was always a shortage of white flour in the early days of the city's history. The only source of supply was France, whose vessels, loaded with food stuffs for the little colony, would arrive in port every two or three months.... The precious flour, never in sufficient quantities, would be stored in the city's warehouses, to be doled out when and to whom the government officials pleased. So the daily bread of the early citizens of New Orleans often was Indian corn meal cake, a poor substitute for the crisp, fragrant loaves of their native France.... As the years went on, French tastes predominated and pain francais became the city's undisputed Creole favorite.
[Recipes and Reminiscences of New Orleans (1971), p. 133]