Anyone who loves po-boys will tell you the bread is the key to the sandwich. But anyone who spends much time contemplating the character of the po-boy may ask why
Anyone who loves po-boys will tell you the bread is the key to the sandwich. But anyone who spends much time contemplating the character of the po-boy may ask why
As far as Uptown homes go, this 50-year-old is a youngster, but it comes with a history that runs deep into the fabric of New Orleans culinary, fashion and political
Leidenheimer Baking Company: A 125-Year-Old New Orleans Tradition
Since 1896, the family-run institution has been making crisp, airy loaves of the city s famous French bread
New Orleans is passionate about its bread, especially when it comes to the po-boy. Some say the city’s signature sandwich, usually stuffed with fried oysters, shrimp, roast beef, sausage, or meatballs, isn’t the real deal unless it’s served on a locally baked Leidenheimer loaf.
“The most important part of the po-boy is the bread,” said Joanne Domilise, one of the family members who runs Domilise’s Po-Boy & Bar. “Leidenheimer’s bread has a crispy crust and is light and airy inside. It’s not bready or doughy like a hoagie or submarine. If you don’t have the right bread, it’s just not a po-boy.”