Meche’s Donut King

Review by: Bruce Bilmes and Susan Boyle

Meche’s Donut King makes what has been called Acadiana’s best king cake, and they are also, of course, a donut shop. We’ve tried neither king cake (a Mardi Gras specialty) nor donuts at Meche’s, yet we still highly recommend a breakfast visit for a few unique items we did try.

They make kolaches with the usual assortment of fruit fillings, but we were drawn by the boudin and hot sausage/cheese varieties. The boudin, from the Kirk Martin Slaughter House in nearby Carencro, is removed from its casing and wrapped in soft dough. The result is an only-in-Breaux Bridge breakfast appetizer. Follow that up with a hot sausage kolache garnished with melted cheese and hot peppers, for a “hot dogs for breakfast” thrill.

Finish your meat-filled bread breakfast with the best item of the three, Creole stuffed bread. This is a large, warm bun amply filled with ground meat and hot peppers and spices. None of these pastries will scorch your tongue but, in true Acadiana fashion, they are well-seasoned and will grab your taste buds’ attention.

The stuffed breads and meat-filled kolaches are all wrapped in foil and kept warm, but the proprietors pointed out that to enjoy them at their best one should arrive early in the morning, when they are hot and freshly made. The donuts looked great, especially the ones with the chocolate glaze. We sampled a trio of triangular beignets covered in cinnamon and granulated sugar. These were simple and satisfying, wholesome even, quite unlike the powdered sugar examples you’ll find in the Crescent City, and we imagine they’d be even better fresh from the fryer.

Coffee is available, and there are a few tables scattered about for enjoying your selections on-the-spot. There are a couple of other Meche’s in the region, owned by family members. Note that the one in Lafayette does not sell the meat-stuffed items.

What To Eat

Creole Stuffed Bread

Boudin Kolaches

Glazed Donut


Meche’s Donut King Recipes


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