Legendary | Worth driving from anywhere
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!
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