Gautier, MS

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Gautier (locally pronounced as “GO-shay”) is near Biloxi, in the small “heel” of Mississippi that reaches to the Gulf coast.  This was a 3 night stop for us.

Gulf Islands National Seashore - Davis Bayou

While here we visited a portion of the Gulf Islands National Seashore.  Portions of seven barrier islands along the coasts of Mississippi and Florida, as well as mainland regions are included in this National Seashore.  The Mississippi District of the seashore features natural beaches, historic sites, wildlife sanctuaries, islands accessible only by boat, bayous, nature trails, picnic areas, and campgrounds. The Davis Bayou Area is the only portion of the National Seashore in Mississippi that is accessible by automobile.  This is the area we explored.  We’ll be able to see a portion of the Florida District of the seashore at our next stop.

Next stop:  Pensacola, FL

Terrebonne and Lafourche Parishes, Louisiana

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These two parishes are in southeast Louisiana, just west of New Orleans, along the Gulf of Mexico.  It’s an area of cypress swamps and fish filled marshes.  Cajun traditions stretch back centuries and crawfish reign supreme.

Along Bayou Lafourche Continue reading

Lejeune’s Bakery

Located in Jeanerette, Louisiana, LeJeune’s Bakery has been baking french bread since 1884.  It is now operated by a 5th generation descendent of the founder Oscar LeJeune.  This is Cajun country and french bread is a staple.  Many area eateries use their rolls for Po Boy sandwiches.  LeJeune’s ships the bread to lots of grocery stores throughout the south as well as direct to consumers.

While passing through Jeanerette, we made a quick stop and purchased a roll of french bread, garlic bread and one of their ginger cakes.  You’ll notice in the picture that a pinch of the french bread roll is missing.  It was still warm from the oven and we couldn’t wait for a quick sample.

Except for mixing the dough, the process used to make the bread, kneading, separating and forming the loaves, is all done by hand in pretty much that same way for the past 132 years.  The loaf is white, soft and fluffy inside and brown and crusty on the outside.