Bayou Bakery: Best of Breakfast and Brunch 2012

Biscuit with egg, bacon, and cheese. Photograph by Scott Suchman.
Biscuit with egg, bacon, and cheese. Photograph by Scott Suchman.

Some places win us over with a serene setting, others by
delivering an experience in which everything feels right. Pastry chef and
Bayou native David Guas’s order-at-the-counter operation charms by nailing
a handful of items that call to us. Flaky, rich biscuits are great on
their own or smothered in gravy. Decadent hot chocolate is like a regal
upgrade from Swiss Miss. And beignets beg comparison with the best of New
Orleans. Then there’s the pastry case, which features Guas’s twist on
Oreos (Dat-Os) and so-good-you-could-cry pralines. Monday through Friday 7
to 11 am, Saturday 8 to noon, Sunday 8 to 4.

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