Beaucoup Beignets

The beignet. That simple square of fried dough is undeniably one of the Crescent City’s most famous foods. Few visitors leave town without a ceremonial dusting of powdered sugar that occurs with every beignet bite. Since the mid-nineteenth century, the ubiquitous donut has been sold from French Market stands accompanied by steaming hot cups of café au lait. Twenty-first century chefs and restaurateurs have taken that simple fried dough to new heights, filling them with ingredients both savory and sweet and featuring them on menus far from home.

Food, Drink, DiningPoppy TookerApril 2, 2022Morning call, Bob Hennessey, Jaclyn Robinson, Gulf Coast Blenders, The VIntageComment

Gulf Coast Blenders Quick Bites: Mo'Bay Beignet Co.

On this week’s podcast, we meet Gulf Coast Blenders customer, Jaclyn Robinson. To say divinity played a part in the birth of Mo’ Bay beignet company is an understatement. Mo’Bay’s founder, Jaclyn Robinson’s faith led her to open a beignet café that she’d never considered an option before.

Food, Drink, DiningPoppy TookerJuly 26, 2021Louisiana Eats, Poppy tooker, Gulf Coast Blenders, MoBay Beignet CompanyComment

Gulf Coast Blenders Quick Bites: Bernard Stolberg of The Vintage

On this week’s podcast we speak with the proprietor of a local beignet bistro, Bernard Stolberg. His charming little Garden District shop on Magazine Street between harmony and 8th has become quite popular with the locals and tourists alike for its fabulous beignets, and full bar.

Food, Drink, DiningPoppy TookerJuly 8, 2021Louisiana Eats, Poppy Tooker, The Vintage, Bernard Stolberg, Gulf Coast BlendersComment

Beaucoup Beignets

The beignet. That simple square of fried dough is undeniably one of the Crescent City’s most famous foods. Few visitors leave town without a ceremonial dusting of powdered sugar that occurs with every beignet bite. Since the mid-nineteenth century, the ubiquitous donut has been sold from French Market stands accompanied by steaming hot cups of café au lait. Twenty-first century chefs and restaurateurs have taken that simple fried dough to new heights, filling them with ingredients both savory and sweet and featuring them on menus far from home.

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