John E. Koerner Company

John E. Koerner Company We are an importer and distributor of specialty ingredients and supplies. OUR HISTORY

The Koerner Company was founded in 1907 by John E. In 1949, the John E.

We specialize in procuring the most innovative and cutting edge products out there and bringing them to you. Koerner, whose aim was to provide his customers with world-class products and service. This remains our guiding principle today. For the first forty years, we were commodity brokers for food and grain. Koerner Company moved into our first warehouse located at Julia and Magnolia streets in New Orleans. Adapting to the needs of some diverse industries, the Koerner Company began providing supplies to such customers as Holsum, Sunbeam, Jax & Dixie Beer and soon became known as experts in the grain industry. In 1957, we introduced the Koerner brand ‘Big Chief’ flour and followed up with ‘Indian Girl’ corn flour. These fine products are still among our most popular today. In 1964, The John E. Koerner Company bought a small bakery distributor named Allstate, expanding both our customer base and our product offering. WHERE WE ARE NOW

● 30,000 square feet of temp controlled storage

Our original Julia Street warehouse is now the site of the 50 yard line in the Louisiana Superdome. We have since moved to a modern distribution center in the Elmwood Industrial Complex. With over 75,000 square feet of warehouse space, including over 30,000 square feet of temperature controlled storage, we are able to adjust to our customers’ needs. We now distribute basic commodities along with a variety of specialty grains, mixes, fillings, frozen desserts, as well as, a number of exciting specialized imported products.

● 8 Delivery Vehicles, 6 Days a week

From our New Orleans warehouse we deliver six days a week. Our delivery area stretches from Lake Charles, LA, north to Alexandria and Jackson, MS, east to the beaches of the Florida panhandle, and almost every stop in between. All trucks in our fleet maintain frozen temperatures of -15° F.

● Nationwide Delivery

We contract with several freight carriers to accommodate the customers located outside of our delivery area. We are able to offer single package, multi pallet, even same day delivery, in some cases.

● Family Owned

The Koerner Company is actively managed by third and fourth generation Koerners who are still committed to the tradition of bringing quality products and service to their customers.

● 99.99% Order Selection Accuracy

With an average tenure of more than ten years, our experienced staff is able to provide a level of service and accuracy not found at other distribution centers. THE JOHN E. KOERNER COMPANY FUTURE

Still privately held, the John E. Koerner Company is staffed by a team of professionals dedicated to preserving the integrity of the Koerner Vision. We continue to be pioneers for new products for our customers and for ourselves. We have up to the second communications among vendors, customers, and staff giving us the ability to service you when it matters most. We are proud of our past and are prepared for the future. We invite you to join our success!

09/21/2026

Autumn on the plate. 🍂

Suffolk duck breast paired with Delica pumpkin, sage and pumpkin seeds from .

A beautiful example of letting seasonal ingredients lead the direction of the dish, with rich duck, sweet pumpkin and aromatic sage coming together for a very fall-forward plate.

Beautiful work by the team at .

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09/18/2026

One dough. A whole new seasonal direction. 🍎

This spiced apple cheesecake Danish from is a great example of how laminated dough can become a canvas for fall flavors.

Apple, spice, cheesecake, all built into a format customers already know and love.

Beautiful work by , a dessert shop and bakery based in Dubai.

Louisiana sweet potato season is getting underway. 🍠As fall menus start to shift, sweet potatoes bring plenty of room to...
09/17/2026

Louisiana sweet potato season is getting underway. 🍠

As fall menus start to shift, sweet potatoes bring plenty of room to move beyond the expected.

Think:

sweet potato gnocchi
roasted sweet potato purée
ravioli filling
savory gratin
bisque or velouté
brown butter + sweet potato dessert applications

From savory plates to pastry, it’s one of those ingredients that can move across the menu surprisingly well.

Chefs, where is sweet potato showing up on your fall menu this year?

Fall service starts in the freezer. 🍂From apple and maple pecan Danish to cinnamon rolls, cranberry-orange muffin batter...
09/16/2026

Fall service starts in the freezer. 🍂

From apple and maple pecan Danish to cinnamon rolls, cranberry-orange muffin batter and ready-to-serve walnut baklava, this edit is built around frozen products that can help simplify prep as seasonal menus pick up.

Ready to bake, proof, portion or serve, depending on what your operation needs.

Explore the frozen selection at Koerner Co.

Fall flavors, chef’s edition. 🍂Toasted hazelnut. Deep chocolate. Caramelized notes. A hit of black currant.A few ingredi...
09/15/2026

Fall flavors, chef’s edition. 🍂

Toasted hazelnut. Deep chocolate. Caramelized notes. A hit of black currant.

A few ingredients to start thinking about as fall menus take shape from bonbons and entremets to plated desserts and pastry case favorites.

What flavors are making their way onto your fall menu?

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In season: Louisiana muscadines. 🍇September lands right in the middle of muscadine season in Louisiana. Native to the So...
09/07/2026

In season: Louisiana muscadines. 🍇

September lands right in the middle of muscadine season in Louisiana. Native to the Southeast and well suited to our hot, humid climate, these grapes have earned their nickname: the Grape of the South.

Jams and jellies may be the classics, but there’s plenty of room for chefs to take them further.

Think muscadine pâte de fruit, sorbet, dessert sauces, fermented preparations, savory reductions or even a seasonal cocktail.

Chefs: how are you using muscadines this season?

Not every gel calls for the same solution.From agar and pectin to gelatin, the right choice comes down to the texture, a...
09/04/2026

Not every gel calls for the same solution.

From agar and pectin to gelatin, the right choice comes down to the texture, application, and workflow you’re working with.

Swipe for a closer look at some of the gelling agents we carry including the differences between Agar + Agar Bio, Pectin HM Basic + HM Yellow, and gelatin powder + silver sheets.

Find these and more professional pastry ingredients at Koerner Co.

09/03/2026

Agar in action. 🌺

Chef .chef turns a hibiscus infusion into a smooth, pipeable gel using agar-agar, a great example of how a firm-set gel can be blended into a fluid gel for precise plating.

The technique starts with a hibiscus infusion, activates the agar with heat, then sets, blends and pipes for service.

Beautiful technique and application from .chef. Follow Chef Victor for the full recipe and more culinary inspiration.

New Orleans chefs are taking on a plant-based challenge. 🌱The NOLA Vegan Chef Challenge kicks off today, with restaurant...
09/03/2026

New Orleans chefs are taking on a plant-based challenge. 🌱

The NOLA Vegan Chef Challenge kicks off today, with restaurants across the New Orleans area creating brand-new vegan dishes throughout September.

From pastry and chocolate to Creole, Thai, Latin, Japanese and more, it’s a month-long showcase of just how creative plant-based cooking can get.

We’re always excited to see what chefs across our New Orleans community are creating. Check out the participating restaurants, explore their challenge menus, and support a local kitchen this September.

Explore the 2026 NOLA Vegan Chef Challenge

They all gel, but they don’t behave the same.Gelatin gives you softness and melt. Agar brings structure and heat resista...
08/31/2026

They all gel, but they don’t behave the same.

Gelatin gives you softness and melt. Agar brings structure and heat resistance. And Pectin plays by its own rules depending on the type and formulation.

Knowing the difference isn’t just about getting a gel to set, it’s about choosing the texture, stability and finish you actually want on the plate.

Swipe for the breakdown, then save this one for your next recipe development session.

Address

4820 Jefferson Highway
New Orleans, LA
70121

Opening Hours

Monday 7am - 12pm
Tuesday 7am - 12pm
Wednesday 7am - 12pm
Thursday 7am - 12pm
Friday 7am - 12pm

Telephone

+15047341100

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