The Bread of New Orleans!

So much a part of New Orleans cuisine is this all-important
bread that it deserves its own special place in a New Orleans
cookbook — but I do not give a recipe because I have
rarely made it. Nobody makes it — my grandmothers didn’i
even make it. What they did, however, was make things
with it: garlic bread, po-boys, bread puddings, French toast,
all kinds of stuffings and dressings —nary a crumb is wasted.
It’s such a necessary part of the enjoyment of gumbo and
étouffée and jambalaya and on and on and on. My faovrite
recipe is — go to the bakery and buy it!

NOTE: Bakeries in New Orleans bake a lot more than
bread. They are, in fact, incredible places — a feast for
the senses. Put cholesterol and diet and all that stuff
completely out of your mind before entering one and
let your nose lead the way. Petits Fours, Brioche,
Strawberry Shortcakes, Neopolitan Squares, Cream
Puffs, Wine Cakes, Pecan Pies, Rum Balls, Éclairs,
Dobache Cakes — you don’t have to know the name…
just point to it and say, “I want one of those,” and go
ahead and indulge, because if any of these things kills
you… well, you’ve already had a little heaven right
here on earth!