An Early Look at Bayou Bakery

An Early Look at Bayou Bakery
An Early Look at Bayou Bakery

Coffee comes from North Carolina’s Counter Culture roasters. Photograph by Chris Leaman

An Early Look at Bayou Bakery
An Early Look at Bayou Bakery

A morning wakeup here means Benton’s ham, eggs, and cheese on a house-made biscuit. Photograph by Chris Leaman

An Early Look at Bayou Bakery
An Early Look at Bayou Bakery

The interior has a homey feel, with a collection of Southern literature and rough-hewn tables. Photograph by Chris Leaman

An Early Look at Bayou Bakery
An Early Look at Bayou Bakery

The menu is scribbled on a chalkboard. Photograph by Chris Leaman

An Early Look at Bayou Bakery
An Early Look at Bayou Bakery

Among the sweets are brownies and oatmeal-raisin cookies Photograph by Chris Leaman

An Early Look at Bayou Bakery
An Early Look at Bayou Bakery

Red-velvet cupcakes getting ready for display. Photograph by Chris Leaman

An Early Look at Bayou Bakery
An Early Look at Bayou Bakery

Chef/owner David Guas puts together his “muff-a-lotta” sandwich. Photograph by Chris Leaman

An Early Look at Bayou Bakery
An Early Look at Bayou Bakery

A closeup of cookies and brownies. Photograph by Chris Leaman

An Early Look at Bayou Bakery
An Early Look at Bayou Bakery

Seating includes a comfortable couch and tables that Guas put together by hand. Photograph by Chris Leaman

An Early Look at Bayou Bakery
An Early Look at Bayou Bakery

The signage has a funky, artistic feel. Photograph by Chris Leaman

An Early Look at Bayou Bakery
An Early Look at Bayou Bakery

Chef/owner David Guas was born and raised in New Orleans. Photograph by Chris Leaman

An Early Look at Bayou Bakery
An Early Look at Bayou Bakery

Muffins and pralines are on the roster here. Photograph by Chris Leaman

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