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Message
Best Bakery in Houma
Posted on 6/4/10 at 4:38 pm
Posted on 6/4/10 at 4:38 pm
So I was reading a review on yelp and the guy is talking it up as being better than anything that the NOLA snobs have in the way of French Bread and King Cakes.
The more I think of it, it's probably the best King Cake I've ever had and I've had all of the ones from New Orleans that are allegedly awesome.
The more I think of it, it's probably the best King Cake I've ever had and I've had all of the ones from New Orleans that are allegedly awesome.
3
Posted on 6/4/10 at 4:39 pm to Powerman
Posted on 6/4/10 at 5:13 pm to Powerman
Their Chix de Femme's are the shite! I don't know of anyone else still making them.
Posted on 6/4/10 at 5:18 pm to Powerman
quote:
Best Bakery in Houma
quote:
it's probably the best King Cake I've ever had and I've had all of the ones from New Orleans that are allegedly awesome
Different strokes and all, but wow... I gotta admit, I heard great things, but when I tried it (the king cake), I just didn't really think it was all that good.
I haven't tried their french bread though, so I couldn't speak to that.
Posted on 6/4/10 at 5:45 pm to GeauxldMember
Well to be honest I haven't had their king cake in years. I remember it being good but I may have a different opinion of it now.
But one thing I think most people can agree on: King Cake just isn't anything that special.
But one thing I think most people can agree on: King Cake just isn't anything that special.
Posted on 6/4/10 at 5:48 pm to Powerman
I don't know how old you are, but do you know of the old Dufrene's bakery in Galliano. Everyone going to Grand Isle back in the day would stop there and get their baked goods before hitting the island. The french bread from that place was a sublime experience of flavor and texture beyond comparison.
Posted on 6/4/10 at 5:52 pm to Powerman
quote:
King Cake just isn't anything that special
I agree. King Cake is the most overrated food item from South Louisiana and that is saying a lot.
Posted on 6/4/10 at 5:55 pm to glassman
It really is just crap. Tons of colored sugar, cream cheese, fruit filling, all centered around some stupid pastry with no redeeming textural quality.
If I was from NYC and the only thing I ate in New Orleans was King Cake I'd think everyone to be insane for praising the cuisine in the area.
If I was from NYC and the only thing I ate in New Orleans was King Cake I'd think everyone to be insane for praising the cuisine in the area.
Posted on 6/4/10 at 5:58 pm to Powerman
quote:
Powerman
We are peas in a pod my brother.
Posted on 6/4/10 at 6:06 pm to CITWTT
quote:
Dufrene's bakery in Galliano
I remember stopping there on the way to and from Grand Isle as a kid. I loved that place.
Posted on 6/4/10 at 6:10 pm to BROffshoreTigersWife
their coconut macaroons were the shite!!!
Posted on 6/4/10 at 6:55 pm to glassman
quote:
We are peas in a pod my brother.
So what's the best way to reheat French bread?
Posted on 6/4/10 at 6:56 pm to Powerman
quote:
So what's the best way to reheat French bread?
Wrapped in tin foil and gently heated at around 250-275 degrees.
Posted on 6/4/10 at 6:57 pm to Powerman
old school Thibodaux method. Place in brown paper bag, wet the outside of the bag with water and place in a 400 degree oven for about five minutes.
Posted on 6/4/10 at 7:01 pm to CITWTT
quote:
old school Thibodaux method
What's the cook time? 2 hands of pedro?
Posted on 6/4/10 at 7:06 pm to Powerman
quote:
What's the cook time? 2 hands of pedro?
VERY nice.
bunch of con artists playing that shite.
and i have heard of the moistened bag method more than any other. Seems to make sense b.c french needs that humidity to not get too dry and turn into crunchy, brittle, cotton.
Posted on 6/4/10 at 7:40 pm to Powerman
haven't played that shite since high school, EDW '75. But about five minutes should do in the oven.
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