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Call them Sugar

As those who regard dessert as the most important meal of the day must already know, Sucré (3025 Magazine St., 520-8311; opened its doors Uptown late in April. Described as a "dessert boutique," Sucré is a pretty, stylishly designed jewel box of a shop featuring fine chocolates, pastries, gelato and sorbets, coffee and other desserts made in-house. The shop is the work of Joel Dondis, who owns the catering company Joel's Grand Cuisine ( and the French bistro Le Petite Grocery (4238 Magazine St., 891-3377), and pastry chef Tariq Hanna. The assistant pastry chef is Megan Roen Forman, previously pastry chef at Bayona. Sucré — French for sugar — makes an assortment of small, intensely flavorful chocolates, which are sold by weight (at $58 a pound) or in pre-selected collections. Cakes and tarts can be ordered with a pairing of ice cream, sauce and garnishes for a special treat and among the many coffee drinks are the icy café glacés, combinations of gelato and espresso. Sucré offers party packages for events at the shop, including wedding showers, birthday parties and children's events. You can also drop in for a Parma ham and gruyere croissant with a cup of coffee to go. The shop opens daily at 7 a.m.

Midnight on Magazine

A new coffee shop is open late on Magazine Street and another has relocated just a few blocks down the street and stretched its hours to 24/7. The newly opened Café Bayard (4332 Magazine St., no phone) is a hole-in-the-wall place with an extensive list of panini-style sandwiches, including many vegetarian options like cucumber, arugula and goat cheese or grilled cheese with a black olive and walnut tapanade. The café stays open until midnight Wednesday through Sunday and closes at 6 p.m. Monday and Tuesday. Meanwhile, the nearby Urban Cup Café (4532ÊMagazine St., 895-5858; www.urbancupcafé.com) has relocated from its original spot a few blocks farther upriver on Magazine Street. The café serves coffee, sandwiches, soups and salads and is now open 24 hours.

A Moveable Fest

In case you can't get enough of the food served at Jazz Fest or would rather eat under an air conditioned roof than the spring sky, the Metairie location of Whole Foods Market (3420 Veterans Memorial Blvd., 888-8225; has added a new prepared foods section called Jazz Fest. Devoted to some of the better examples of Louisiana festival-style food, shoppers will find prepackaged servings of gumbo, etouffée, crawfish bread, meat pies, remoulade salads, stuffed artichokes, seafood pasta and crawfish sacks, plus Abita Root Beer floats and other desserts. The cooking will be done on premises using roux bases prepared by Chef John Folse's Bittersweet Plantation.


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