Corky, thanks for posting this link. Before I started reading the article, I was thinking about which New Orleans bakeries I would choose. I was very pleasantly surprised to see that the two I would have chosen were the same two in the article. Normally, when it comes to articles about food, restaurants in New Orleans in national magazines, I pretty much discount what’s written. However, this article was pretty much spot on. I would have added Dong Phuong Bakery for their pistolettes used by many Vietnamese restaurants for making banh mi. Also, the article mentions the New Orleans classic French Bread (Leidenheimer’s) for making po-boys and Italian Breads (think muffulettas). I really, also, like a the bakery in a local grocery, Dorignac’s, for their production of these classic breads.

It was an interesting read.