Pin It

Bay Area beignets 

"The cupcake has finally been dethroned. But who would have thought its successor would be the humble doughnut? Amid the bright glazes and bellies of custard, however, a subtrend has emerged — the savory doughnut." — Alissa Merksamer of, writing about the nouveau doughnut trend in San Francisco, several of which are spins on traditional New Orleans beignets. Among them: a crawfish-stuffed beignet "inspired by crawfish zombie bread served at the New Orleans Jazz Fest"; a Camembert beignet dusted with mushroom powder; and a bacon beignet served with creme fraiche and a sherry-vinegar reduction.

Pin It


Subscribe to this thread:

Add a comment

Latest in New Orleans Food News

Readers' Favorites

Spotlight Events

  • Hogs for the Cause @ UNO Lakefront Arena
    6801 Franklin Ave.

    • Thu., March 30, 6:30 p.m., Fri., March 31, 4-9:30 p.m. and Sat., April 1, 12-6 p.m.
    • Buy Tickets
  • Close Me Out @ Hi-Ho Lounge
    2239 St. Claude Ave.

    • First Saturday of every month

© 2017 Gambit
Powered by Foundation