Champagne’s Breaux Bridge Bakery

Review by: Michael Stern

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!

Cooked meat pies were displayed along the bakery counter, and good as they looked, we hesitated about getting one because who wants a cold meat pie? “We have a microwave,” said the woman behind the counter.

“Lots of people, they come in and they take two or three, hot to eat,” said the man who had been our bread counselor. The warmed one we took out to the car was nothing short of spectacular: rich, moist, and vividly spiced.

We also walked away with a bag full of sugar cookies and one big, flat cookie filled with coconut. Delicious!

What To Eat

French Bread

Meat Pie

Sugar Cookie

Pink Cookies

Pink Cookie Cake

Coconut Ball

Doberge Cake


Champagne’s Breaux Bridge Bakery Recipes


What do you think of Champagne’s Breaux Bridge Bakery?

One Response to “Champagne’s Breaux Bridge Bakery”

Carol Bayer

April 28th, 2011

Tucked away in Breaux Bridge and appearing, from the street, to be abandoned, we almost missed this little jewel of a bakery. We arrived in the middle of the afternoon and felt as if the gods had smiled upon us when we discovered there was only one loaf of French bread and four meat pies left from the morning’s baking. The proprietor was pleased that we wanted them, as she could close for the day once we made our purchase.

She advised us to heat those luscious little meat pies in the oven and not in a microwave. “You want them crispy, not soggy,” she advised in her beautiful Cajun accent. They were, indeed, perfect when warmed up: ground beef with just the right amount of spice, stuffed into fresh, crisp dough. We made sausage po-boys with the French bread and can honestly say that we have never tasted any better bread for our favorite kind of sandwich.

While not much to look at, this little bakery is a gem, and we are very happy that we stopped there on our way to New Orleans.


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