August 13, 2015
By:Robert Peyton, My New Orleans
One of the many ways the New Orleans dining scene has changed in the last few years is that we now have excellent bread. When I was a wee bairn, bread was either very white and very soft or “French,” (at least as we understand the term when applied to bread here.) I’m not saying there’s anything wrong with Leidenheimer’s, Reising’s or Binder’s, but these days you can find a baguette in New Orleans that’s damn near as good as you can France.
My wife and I have many things in common. We are witty, erudite and oddly beautiful, and we both love good bread. We also sometimes run a bit short on lucre towards the end of the month, and for the last year or so have been enjoying lunch at home a few days each week. If my beloved had her way, we’d eat bread, cheese and a little cured meat each time. I don’t put up much of a fight; though I do like to throw a few pickles and olives into the mix.