It's New Orleans: Out To Lunch

New Orleans is the home of the poboy. And the muffuletta. Over the years we ve gotten pretty good at making French bread and muffuletta buns, but we haven t become known for any other kinds of bread that might be a little more sophisticated. Well, like a lot of other things around here, bread baking is changing too. Bellegarde Bakery bakes a range of bread, made from the stone ground flour that they grind themselves. The owner of Bellegarde Bakery, Graison Gill, is changing our perception of bread in New Orleans, and in area restaurants. Not only does Bellegarde bake a range of fine breads, they re so serious about doing it right that they buit their own flour mill and grind their own flour. Another Lousiana staple is rice. Artemis Antipass is the founder of Greek Girls Rice Pudding. If you ve never had it before, rice pudding is to rice, what bread pudding is to bread. Greek Girls is made according to a traditional Antippas family restaurant from generations back, in Greece, brought to New Orleans by Artemis