Bayou Bakery: Best of Breakfast and Brunch 2012

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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