i'm from the New Orleans area. Started college at ULL and would go there at least twice a week. I now live in B.R. and go to LSU and from someone who lived in the 3 major southern cities in La. Old Tyme by far has the best po boys i've ever had. There french bread is freshly baked every morning at Gambino's Bakery in Lafayette.
Really? I use Gambinos as well. Isn't it funny that "French" bread has no French last names associated with it...It's all Germans and Italians Binder, Leidenheimer, Gendusa, Gambino, etc. They don't even make any real French bread anymore, I guess, since Dufrene's Bakery down the bayou closed... and guess what? the real stuff wasn't even a baguette...it was a "cap" bread. Is Galjour's still open in Cut Off? By the way, Mike Dufrene lives in Abita and is one of my regular customers. His family owned Dufrene's as well as Duet's "chicken and gossip" restaurant in Cut Off
There used to be a damn good bakery off the Henderson Exit, Can't remember the name. Sue's maybe. I hope its still there.
Yeah every morning before they open its either picked up or delivered. The place is seriously crazy during lent....lines out the door and even so they are still able to make quality po boys and not skimp on one shrimp, oyster, or catfish poboy. I love the place never had one bad experience and been eating there since 2003
Don't know of Champagne's (mostly familiar with the greater NO area) La Madelaine's does a good job...they're not up there in quantity with the big boys though. The thing I like mostly about Gambino's is the absolute consistency of size and shape of loaves. Nothing's more aggravating than having loaves of different thicknesses and widths. I bet that's why Olde Tyme uses Gambino's also For taste, I'm partial to Gendusa's and Leidenheimers. Lots of very fond memories of Dufrene's from my Golden Meadow days.
Champagne's is a small bakery in BB but they supply many of the grocery stores and restaurants in the area. T-Sue's french bread is more for eating with butter than for sandwiches, but if you get a fresh hot loaf and a tub of butter, you won't have any left by the time you get where you're going. It's also a major contributor to my 230 lbs. :hihi:
Mmmm, the hot bread. I've never gotten home across the bridge yet without tearing off half a loaf to eat.
