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Civic Theatre, 5PM
Fashion shows for the gulf region's top designers
Spanish Plaza, 5:30PM
40 chefs compete for top taco prize
Ogden Museum, 6PM
Feat. Bob Malone
Local artists celebrate each other in their work
The Courtyard Brewery, 6PM
To benefit the Friends of New Orleans Public Library
Blue Nile, 7PM
Folksy local singer-songwriter
Big Easy 'Bucha, 7PM
Worship and yoga in one
The Orpheum Theater, 7:30PM
Music of the Beatles
Hi-Ho Lounge, 8PM
A night of angelic sounds
Bar Redux, 8PM
NOLA funk, trad and electric blues
Howlin' Wolf, 8PM
Red Bean hosted stand-up show
Chickie Wah Wah, 8PM
Papa grows funk and so much more
Saturn Bar, 9PM
Café Negril, 9:30PM
All genres of NOLA music fused
Le Bon Temps, 11PM
6th Ward brass mixes funk, soul, jazz and hip-hop
LIFE Yoga, 7AM
An intro course from Zen teacher Thich Thien Tri
Adler's New Orleans, 11AM
Hollywood legend signs copies of 'I Loved Her in the Movies'
Marriot Convention Center, 6:30PM
Day one of the inaugural Bourbon Fest
The Broad Theater, 7PM
Short film showcase
Blue Nile 7:30PM
Friday nights with Kermit on Frenchmen
House of Blues, 8PM
Hebrew hip hop
Cafe Istanbul, 8PM
Preview of Merman's new show "Bad Heroine!"
Joy Theater, 8:30PM
Celtic punk, feat. Skinny Lister
One Eyed Jacks, 9PM
Artist mixer before Saturday's Edwardian Ball
Maple Leaf Bar, 10PM
Chapter Soul hosts a Kanye West dance party
Bar Redux, 10PM
All-British dance party
Hi-Ho Lounge, 10PM
Party like it's 1999
Crescent Park, 10AM
Eat to benefit LA/SPCA
Fair Grounds, 12PM
Family day at the grounds
The Yum Yum, 6PM
NPR faves come home from tour
St. Mark's Church, 6PM
Caravan Cinema screens this Natasha Lyonne comedy
Smoothie King Center, 7PM
Feat. Fantasia and Johnny Gill
The Saenger Theatre, 7PM
Comedy superstar brings his "Total Blackout" tour to NOLA
House of Blues, 7PM
80s vs. 90s - decades collide
One Eyed Jack's, 8PM
FdT stages "Alice in Wonderland"
The Howlin' Wolf, 8PM
NOLA's underground art show, plus free pancakes
The Willow, 9PM
Masquerade ball with live music
The Circle Bar, 10PM
Sweat to the oldies with DJ Matty
Le Bon Temps Roule, 11PM
Free show to move and groove
Howlin' Wolf, 12PM
Over a dozen NOLA spots offer their best bloodies, plus food
Magnolia Yoga Studio, 1PM
Free female-led discussion and open house
Playmakers Theater, 2PM
Final staging of drama about painter Mark Rothko
Maple Leaf Bar, 3PM
5th annual boil commemorating the life of the beloved chef and musician
Woonderland Production Studios, 3PM
Live music, drinks, water slides, more
Audubon Park, 5PM
LPO Woodwind Quintet performs
Local trad jazz masters
Tubby & Coo's Mid-City Book Shop, 6PM
Bring games, or join one at the store
Howlin’ Wolf Den, 10PM
Mix of brass standards and funky covers
Spotted Cat, 10PM
Boundary pushing fusion jazz
Maple Leaf, 10PM
Krown on the B3 with Russell Batiste and Walter “Wolfman” Washington
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.
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