Your Guide to Authentic Regional Eats
This charming 19th-century one-room bakery in the crawfish capital of the world caused us to stomp the brakes as we drove past early in the morning. The smell of just-baked bread was irresistible. Inside the door, a small card table is arrayed with loaves. They are the familiar-looking south-Louisiana torpedoes, like French baguettes but about half the weight. Some are wrapped in paper, the others in plastic bags. "You want soft, you get the plastic," advised the gent behind the counter. "For crisp, paper." Our paper-wrapped loaf had a refined crunch to its crust and ineffably feathery insides. It's delicious just to eat, but oh, how well this would scoop out to be become a seafood boat filled with fried oysters or shrimp!
