Search
| Partly Cloudy, 82 F (28 C)
| RSS | |

SECTIONS:

 

Arts · Politics · Crime
· Sports · Food ·
· Opinion · NOLA ·
Lagniappe

 
THE

Defender Picks

 

VENDREDI

August 1st

Satchmo Summerfest
Old U.S. Mint, 12-10p.m.
Friday ft. James Andrews, Dirty Dozen Brass Band, Wycliffe Gordon, & more

 

Friday Nights at NOMA
NOMA, 5-9p.m.
Gallery talk by Anne Roberts, music by Cristina Perez

 

What Made Milwaukee Famous

Euclid Records, 5p.m.

Preview their Gasa Gasa show tonight—free!

 

French Film Festival
Prytania Theatre, beginning 5:30p.m.
At 5:30, Tom at the Farm; at 7:45, Yves St. Laurent

 

Rolland Golden: Life, Love, and Art in the French Quarter
Garden District Gallery, 6p.m.
Local artist signs new memoir of his life 1955-1976

 

Zephyrs vs. Iowa
Zephyr Stadium, 7p.m.
Local baseball in Metairie

 

Kermit Ruffins & the BBQ Swingers
Blue Nile, 7p.m.
Catch Kermit on Frenchmen

 

Dying City
Shadowbox Theatre, 7:30p.m.
Christopher Shinn’s play about the social effects of the Iraq War ($20)

 

Twelfth Night
Tulane Dixon Hall, 7:30p.m.
Ft. the student actors of the All Things Shakespeare Program

 

Cabaret
Tulane Dixon Hall, 8p.m.
Summer Lyric Theatre presents

 

Sarah McLachlan
Saenger Theater, 8p.m.
Canadian superstar’s new album is Shine On

 

Grieves, Son Real
One Eyed Jacks, 9p.m.
Seattle-based MC ($15)

 

Foundation Free Fridays
Tipitina’s, 10p.m.
This week ft. Iko Allstars

 

What Made Milwaukee Famous
Gasa Gasa, 10p.m.
w/ Breton Sound, A. Sinclair ($7)

 

Bounce
Siberia, 10p.m.
With Big Freedia, Katey Red, many more

SAMEDI

August 2nd

Satchmo Summerfest
Old U.S. Mint, 12-10p.m.
Saturday ft. Glen David Andrews, Brass-A-Holics, Topsy Chapman & more

 

French Film Festival
Prytania Theatre, beginning 12p.m.
At noon, Le Chef; at 1:45, Marius; at 3:45, Mr Leos CaraX; at 5:30, Tom at the Farm

 

Tanya Wilson: Bringing Back Virtue
Cafe Istanbul, 4p.m.
Motivational speaker presents her new book

 

White Linen Night
CAC & 300-600 blocks Julia St., beginning 6p.m.
Julia Street art scene’s big night out

 

Zephyrs vs. Nashville
Zephyr Stadium, 6p.m.

Local baseball in Metairie

 

Jesse McCartney
House of Blues, 6:30p.m.
90s teen pop sensation, now sponsored by Twix ($25)

 

Dying City
Shadowbox Theatre, 7:30p.m.
Christopher Shinn’s play about Iraq War's social effects ($20) (final performance)

 

Twelfth Night
Tulane Dixon Hall, 7:30p.m.
Ft. the student actors of the All Things Shakespeare Program

 

Cabaret
Tulane Dixon Hall, 8p.m.
Summer Lyric Theatre presents

 

Hank III
House of Blues, 8p.m.
AKA Shelton Hank Williams, AKA Hank Williams III ($31)

 

Big History Hiatus Show
Tipitina’s, 10p.m.
with Sweet Crude, Vox and the Hound ($10)

 

Ex-Cult, BABES, Giorgio Murderer
Saturn Bar, 10p.m.
Raucous post-rock out of Memphis ($7)

 

I, Octopus, Sunrise:Sunset, Dead Marshes
Siberia, 10p.m.
Last performance by experimental instrumentalists I, Octopus ($7)

 

HUSTLE!
Hi-Ho Lounge, 11p.m.
DJ Soul Sister’s rare groove dance party

 

Mykki Blanco
One Eyed Jacks, 12a.m.
Queer hip-hop artist & performance artist ($12)
 

DIMANCHE

August 3rd

Satchmo Summerfest
Old U.S. Mint, 12-10p.m.
Sunday features Original Pinettes, Kermit Ruffins, Jeremy Davenport & more

 

French Film Festival
Prytania Theatre, beginning 12p.m.
At noon, A Summer’s Tale; at 2:30, Fanny; at 5, Mood Indigo

 

Twelfth Night
Tulane Dixon Hall, 1:30p.m.
Ft. the student actors of the All Things Shakespeare Program

 

Cabaret
Tulane Dixon Hall, 2p.m.
Summer Lyric Theatre presents

 

Zephyrs vs. Nashville
Zephyr Stadium, 4p.m.
Local baseball in Metairie

 

Justin Timberlake
Smoothie King Center, 8p.m.
Not A Bad Thing ($56+)

 

John Moreland
the BEATnik, 8p.m.
Tulsa, OK singer-songwriter
 

LUNDI

August 4th

French Film Festival
Prytania Theatre, beginning 12p.m.
At noon, Yves Saint Laurent; at 7:30, Queen Margot
 

Muerte de un ciclista
Cafe Istanbul, 6:30p.m.
Juan Antonio Bardem’s 1955 drama

 

Zephyrs vs. Nashville
Zephyr Stadium, 7p.m.
Local baseball in Metairie

 

Bluegrass Pickin’ Party
Hi-Ho Lounge, 8p.m.
Bring an instrument and join in. Bujie and the Highrise play late tonight

 

Glen David Andrews
d.b.a., 10p.m.
Treme trombone man brings it on a Monday


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.

Post new comment

The content of this field is kept private and will not be shown publicly.
If you have your own website, enter its address here and we will link to it for you. (please include http://).
eg. http://www.kirkdesigns.co.uk
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.
view counter
view counter
view counter
view counter
view counter
Follow Us on Twitter
view counter


Contributors:

Dead Huey Long, Emma Boyce, Elizabeth Davas, Ian Hoch, Lindsay Mack, Anna Gaca, Jason Raymond, Lee Matalone, Phil Yiannopoulos, Joe Shriner, Chris Staudinger, Chef Anthony Scanio, Tierney Monaghan, Stacy Coco, Rob Ingraham,

Staff Writers

Cheryl Castjohn, Sam Nelson

Listings Editor

Anna Gaca

Art Listings

Cheryl Castjohn

Photographers

Brandon Roberts, Rachel June, Daniel Paschall

Film Critic

Jason Raymond

Puzzler

Paolo Roy

Art Director:

Michael Weber, B.A.

Managing Editor

Stephen Babcock

Editor:

B. E. Mintz

Published Daily by

Minced Media, Inc.