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THE

Defender Picks

 

Jeudi

April 24th

Big Freedia, The Star Steppin' Cosmonaughties, & More

Armstrong Park (3 p.m.)

Jazz in the Park continues with bounce, dance, and Kermit Ruffins & the Barbeque Swingers 

 

New Orleans Nightingales

The Allways Lounge (9 p.m.)

Jazz Fest series gala kick off  

 

The Trio feat. Eric "Jesus" Coomes, Nicholas Payton

Maple Leaf (10 p.m.)

Funk bassist + New Orleans’ BAM (Black American Music) trumpeter  

 

Tinariwen and Bombino

House of Blues (9 p.m.)

Desert rock inspired by the Sahara  

 

Bayous de Vilaine

Ogden Museum (6 p.m.)

Sippin' in Seersucker trunk show from Jolie & Elizabeth, plus music for tonight's after hours event 

 

Cirque d'Licious

Hi-Ho Lounge (10p.m.)

Ginger Licious hosts cabaret, burlesque, vaudeville and more!

 

Soul Rebels

Les Bon Temps Roule (11p.m.)

Roll with the Rebels on Magazine

 

 

 

Vendredi

April 25th

Jazz Fest

Fair Grounds (11 a.m.- 7 p.m.)

Headliners include The Avett Brothers, Public Enemy and, Aurora Nealand 

 

Underground Railroad Film Screening

NOMA (5 p.m.)

Fridays at NOMA features art and music inside, film in the Sculpture Garden, plus food and drink 

 

Rotary Downs + Mike Dillon 

Gasa Gasa (9 p.m.)

New Orleans psych pop, rock n' roll 

 

Backbeat Jazz Fest Series  

Blue Nile (10 p.m.)

Soul Rebels, Nigel Hall & the Congregation, and more 

 

Nina Simone Tribute

Cafe Istanbul (11 p.m.)

Tank and the Bangas + Mykia Jovan 

 

Andrew Duhon

Circle Bar (10 p.m.)

Local bluesy singer/songwriter  

 

Trombone Shorty + Orleans Ave.

House of Blues (8 p.m.)

Plus New Breed Brass Band. Tickets are $50  

 

Dumpstaphunk + Easy All Stars + More

Howlin' Wolf (10 p.m.)

Ivan Neville's band joins fellow funk bands on stage, with the Roosevelt Collier Band 

 

Bootsy Collins + DJ Soul Sister

Joy Theater (9 p.m.)

Funk legend joins New Orleans' own queen of rare grooves 

Samedi

April 26th

Jazz Fest

Fair Grounds (11 a.m.- 7 p.m.)

Headliners include Robin Thicke, 101 Runners, Branford Marsalis Quartet, and Phish 

 

Shamarr Fest

Shamrock (10 p.m.)

Shamar Allen & The Underdawgs, Hot 8 Brass Band, John Popper of Blues Traveler, and more

 

Cowboy Mouth

Tipitina's (9 p.m.)

plus Honey Island Swamp Band 

 

Katdelic

Blue Nile (2 a.m.)

Funk, rock, and hip hop from San Francisco

 

Heatwave

Prytania Bar (9 p.m.)

All-vinyl dance party spinning Motown/garage rock/R&B/soul/oldies

 

HUSTLE with DJ Soul Sister 

Hi Ho Lounge (11 p.m.)

Queen of rare grooves spins all-vinyl boogie, funk, and more into the wee hours of the morning 

 

Grayson Capps

Carrollton Station (10 p.m.)

plus the Lost Cause Minstrels + Jamie Lynn Vessels

Dimanche

April 27th

Jazz Fest

Fair Grounds (11 a.m.- 7 p.m.)

Headliners include Vampire Weekend, New Birth Brass Band, John Boutte, and more

 

Swinging Sundays

Allways Lounge (8 p.m.)

Swing dance lessons and party, live band from 9 p.m.-midnight 

 

Mogwai

Civic Theatre (8 p.m.)

Prog rock, Majeure opens

 

George Clinton & Parliament Funkadelic

House of Blues (9 p.m.)

Key holder to the city of New Orleans, Clinton, joins DJ Soul Sister


The Baguette Stands Alone

Breads on Oak Resurrects Old New Orleans Baking Traditions



Upriver on Oak Street, a healthy few blocks past the heavy menus of Jacques-Imo’s, Tru Burger and Squeal BBQ, a new and very legitimate bakery opened today. 

 

NoDef talked to the owners of Breads on Oak (8640 Oak Street) and tried their damn-good goodies at their soft opening today.

 

After six months of renovation at the former home of Accardo’s Appliance Parts on the corner of Oak and Monroe Streets, Sean and Chamain O’Mahony are serving artisanal baguettes, Gruyere cheese bread, olive Provence bread with fresh-picked herbs, vegan pastries and, as expected from a man named O’Mahony, Irish soda breads.

 

The front of the bakery has a subtle, but tasteful French décor. A lot of the materials used to renovate the space were recycled, as part of Chamain’s green-conscious philosophy. The space itself feels healthy, spacious and clean. The bakery equipment occupies most of the space. There are no walls to separate customers from watching their goods being made.

 

Sean O’Mahony has been baking off and on for 20 years. He first learned how to bake in a French bakery in Utah many years ago. He picked up the basic skills, then trained under World Champion Baker Pierre Zimmermann, who, judging by O’Mahony’s baguette, taught him well.

 

Asked what critical moment convinced Sean and his wife to open the bakery, Sean said, “I missed the breads. I missed baking, and European bread.”

 

The couple goes to Europe once or twice a year, and believe New Orleanians shouldn’t have to hop the Atlantic for truly artisanal baked goods.

 

Sean discovered his mission as a baker in New Orleans when reading a Bakers Review from 1910, which discussed a bakery on Bourbon Street known as “The Old Slave Bakery.”

 

In the article, Sean learned that New Orleans had the most bakers per capita in America. These bakers practiced the Old World French techniques and 12-hour long fermentation process. Through Breads on Oak, Sean O’Mahony plans to carry on the tradition.

 

“New Orleans was the place to go for the best bread in America. I want to bring that back,” Sean said smiling from behind the counter.

 

Nowadays, bread in this town is relied upon as the important bookend of a drenched po-boy, but rarely does it stand alone. Breads on Oak hopes to offer a baked good that doesn't need a deep fried pairing.

 

Sean said the centerpiece of his breads is the crust and, specifically, “the large crumb.”

 

“I didn’t know if people would like that here, because of po-boys, but that’s the big gamble.” After trying a few of his breads, we at NoDef would like to place a bet in Sean’s favor.

 

You can imagine a little Parisian boy carrying Sean’s baguettes down the rue. They are dusted in flour with deep brown bottoms, crispy crusts, and soft and connective middles.

 

“You shouldn’t have to go to Europe to get this,” Sean said.

 

Sean said he can pump out 180 baguettes every 20 minutes with his new setup. Baguettes are the hardest to make, Sean said, besides the delicious multigrain. The multigrain breads take a labor-intensive three days to make. The result is a fresh, healthy bread that makes you want to cut it in half and rest your cheek on it.

 

Chamain, who is a vegan, bakes all the vegan pastries and muffins. NoDef assumed that because she is a vegan, she must not be from here. She kindly replied that there are, in fact, a rare “few of us at Veggie Fest” every year. Her vegan lemon-blueberry muffin convinced us carnivores at NoDef that vegans can bake. It is a perfect balance between lemon, handpicked blueberries, and healthy delight.

 

On being one of the very few bakeries with this many fresh vegan options in New Orleans, Sean said, “It’s my wife, I don’t have a choice.” He also said that most European breads, when made properly, are naturally vegan. The O’Mahonys' bakery also serves non-vegan breads and pastries, like croissants and brioches.

 

Today was only a soft opening. The bakery will be open on Fridays and Saturdays during the summer, until the hard opening in the Fall. Eventually, the O’Mahonys plan to serve healthy sandwiches and more pastries with fresh berries from their fruit orchard on the West Bank.

 

Breads on Oak is located on 8640 Oak Street, and is open Fridays and Saturdays in the summer. 504.669.5173.

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Contributors:

Dead Huey Long, Emma Boyce, Ian Hoch, Will Dilella, Chris Rinaldi, Lianna Patch, Phil Yiannopoulos, Cate Czarnecki, Mary Kilpatrick, Norris Ortolano, Joe Shriner, Chris Staudinger, Kailyn Davillier, Chef Anthony Scanio, Tierney Monaghan, Stacy Coco, Rob Ingraham

Staff Writers

Kerem Ozkan, Cheryl Castjohn, Sam Nelson

Listings

Elisabeth Morgan

Art Listings

Cheryl Castjohn

Photographers

Brandon Robert, Daniel Paschall

Puzzler

Paolo Roy

Art Director:

Michael Weber, B.A.

Deputy Managing Editor

M.D. Dupuy

Managing Editor

Stephen Babcock

Editor:

B. E. Mintz

Published Daily by

Minced Media, Inc.