Started the day at Le Jeune's Bakery in Jeanerette, aka Sugar City, a spot with some ancient funk. And I mean that in the best possible way. The secret to their deeply satisfying loaves and po-boy rolls? Using malt instead of sugar to feed the yeast and using lard. The ovens at this special place looked like they belonged in a museum.
After a killer lunch at T-Coons (crawfish ettoufee!), we did a little drive-thru daiquiri and a "turn here, turn here, turn there please" detour to Tiny Prudhomme's House of Meat. Best damn cracklins ever.
During dinner at Prejean's, we were seranaded by a three-piece band that sounded as sweet as the smoked duck and andouille sausage gumbo was spicy. Another Abita please.
A pinky-size finger of Pappy Van Winkle neat and I'm off to dreamland, visions of two-steppin' couples at The Blue Moon dancing through my head.