Where to eat donuts in New Orleans


An integral part of New Orleans cuisine, donuts are a testament to Crescent City’s rich and rich history.

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Tgoing wild for food brings its own kind of joy: connecting to a community and culture through the fare that defines cities and regions is a way to understand both the history of a place and the possibility of his future. And in New Orleans, the hot, puffy, sweet donut helps travelers do just that.

Recognized as the official Louisiana donut, donuts are a fried pastry made from choux pastry, a type of pastry dough born in the 16th century from Italian and finally French culinary techniques. Fried pastries can take many forms across the world – think chestnut flour. fritelli in Corsica and the Berlin donut with no hole in Germany, but their most prominent iteration is the New Orleans version, which is commonly served for breakfast: piping hot with powdered sugar on top.

An integral part of New Orleans cuisine, donuts date back to the 18th century when they were brought to the New Orleans coast by French settlers and Acadians. Today, donuts have taken on a life of their own thanks to their distinctive taste and various iterations. They are a testament to the rich and story-rich history of the Crescent City and represent what is possible with a little heart, creativity and a few dashes of sugar.

Here are four essential places to taste a New Orleans donut.

Coffee of the world

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The icon. The moment. The real OG. Coffee of the world opened in 1862, and for over 150 years it has retained its global credibility thanks to just one item on its menu: donuts.

Served hot, puffed up and covered in powdered snow-like sugar, Café Du Monde’s donuts have popularized through literature, folklore, and movies, such as The princess and the Frog and Chief. With locations around Louisiana (and at one point, even in Japan), the original location in the historic French Quarter remains the most popular. Overlooking architectural marvels and jazz street musicians, visitors from all over the world can soak up a bit of the Mississippi River breeze while soaking in one of the city’s oldest delicacies. Originally opened as a coffee stand, the cafe also serves other New Orleans favorites, including chicory coffee – which has a slightly chocolatey and nutty flavor – and coffee served “with milk.” , with hot milk. True to its roots, coffee recipes have would have been unchanged, meaning that guests can rest assured that the delicious dining experience they are enjoying has likely been shared by many who have come before them.

Donut Coffee

Donut Coffee was opened on Royal Street in the 1990s by a group of close friends, and their idea has since grown into a local chain. It serves breakfast, sandwiches, local specialties like red beans and rice and muffuletta, a New Orleans-style sandwich made from Sicilian sandwich bread filled with layers of salami and ham, various cheeses and an aromatic olive salad. Of course, he also serves the almighty donut. Note that the pastries at Café Beignet are more pasty than the donuts at Café du Monde, which shows that there is not just one way to make a donut.

Authentic Loretta Pralines

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While most associate donuts with powdered sugar, New Orleans people know there are plenty of ways to enjoy this perfectly fried batter. As the first african american woman To own and operate a praline showcase in New Orleans, owner Lorretta Harrison takes this to heart: Authentic Loretta Pralines serves nationally recognized pralines, cookies and other pecan sweets, such as its innovative donuts. Some of the varieties that keep customers coming back? Breakfast donuts with sausage or bacon, egg and cheese, peanut butter and jelly donuts, hamburger donuts and praline donuts, which include bites of fried donut batter topped with melted praline.

“They’re donuts for days,” says Cynthia Tate, Harrison’s niece and store worker. “Whatever it is, it’s freshly made and made with love.”

Seed

Vegetable restaurant Seed took local favorites like po’boys and okra and turned them into vegan delicacies. The seafood okra becomes mushroom okra, the po’boys are filled with eggplant, and the groats are served with seitan in sauce. And no, he didn’t forget the donuts. Always deep-fried, the restaurant takes its own twist on pastry, opting for a vegan, dairy-free dough, and serving them with a café custard.

>> Next: AFARs Guide to New Orleans


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