Last year, a novel take-out and delivery option for breakfast called Wakin Bakin set up shop in the back kitchen of the Mid-City pub Holy Ground (3340 Canal St., 504-252-0343).
But as of the new year, Wakin Bakin (4408 Banks St., 504-252-0343) has a new base of operations, the former home of the breakfast spot Huevos, where owners Conrad Chura and Zak Pizzeck continue ferrying eggs, breakfast burritos and coffee and juice to customers’ doorsteps. They’ve also added more baked goods, so they’re also delivering sourdough loaves, baguettes and other items prepared there daily.
Huevos was the precursor to Crescent Pie & Sausage Co., which Jeff Baron and Bart Bell later opened just next door. The Wakin Bakin crew is now working with Baron and Bell to turn the petite space back into a sit-down breakfast restaurant, which will double as a retail market for Bell’s hand-made meats and sausages called Crescent Smokehouse.
Plans have been underway for over a year now to turn the former Huevos building into Crescent Smokehouse, but Bell says he decided to scale back the market and bring in a breakfast operator to essentially run two businesses under one roof.
“You need traffic to sell meat and what gets us traffic here is having people coming in to eat,” he says.
Once Crescent Smokehouse is operational customers will be able to walk in and purchase sausages, turkey, brisket and other smoked meats that are now used across the Crescent Pie & Sausage Co. menu. Wakin Bakin will eventually use these meats on its own menu too.
Wakin Bakin got its start sharing the Holy Ground kitchen with Edible Alchemy, a quality bar food operation that remains there, serving chorizo burgers, “Irish nachos” (made with potato chips), cheesecake and other dishes from 11 a.m. to 11 p.m. every day except Tuesday.
Wakin Bakin is open from 7 a.m. to 2 p.m. every day except Tuesday. Meanwhile, Crescent Pie & Sausage Co. continues to run a Sunday brunch, from 9 a.m. to 2 p.m., featuring dishes from the former Huevos menu.
4408 Banks St., 504-252-0343
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