Breaux Bridge is a few miles east of Lafayette. It is a picturesque small town on the banks of Bayou Teche in the heart of Cajun Country that proclaims itself as the “Crawfish Capital of the World”. For our short visit here we parked at Poche’s RV Park and Fish-N-Camp. It’s a lovely setting with the RV sites arranged among the fish ponds.
We couldn’t let this opportunity pass without sampling some local Cajun food. We were directed to a local restaurant named Pont Breaux. We had their seafood gumbo, Pont Breaux catfish and a side of hushpuppies. The catfish was grilled and topped with shrimp étouffée. It was exceptionally good.
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.
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.
Bread from LeJeune’s
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.