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THE

Defender Picks

 

VENDREDI

July 25th

Friday Nights at NOMA
NOMA, 5-9p.m.
Murals On Screen film series begins with Multiple Perspectives: the Crazy Machine

 

Gal Holiday & the Honky-Tonk Revue
Siberia, 6p.m.
Authentic N.O. honky-tonk rock (free)

 

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

 

Closed Curtain
Zeitgeist, 7:30p.m.
Jafar Panahi made his new film despite Iran’s ban on his work

 

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

 

Johnny Angel & Helldorado
Old U.S. Mint, 8p.m.
Country Western swing from New Orleans ($10)

 

Gisela in Her Bathtub & A Hand of Bridge
Marigny Opera House, 8p.m.
9th Ward Opera Company presents two one-act operas ($20)

 

King Buzzo, Dax Riggs
One Eyed Jacks, 9p.m.
Melvins leader goes solo acoustic ($15)

 

The Hood Internet, Jermaine Quiz
Hi-Ho Lounge, 9p.m.
Mashup DJ extraordinaires ($12)

 

PUJOL, Natural Child, Heavy Lids, Planchettes
Siberia, 10p.m.
Garage rock from Nashville & NOLA

 

Foundation Free Fridays
Tipitina’s, 10p.m.
This week ft. Eddie Roberts & Friends

 

Rocky Horror Picture Show
Prytania, 10p.m.
Ft. The Well Hung Speakers shadow cast

SAMEDI

July 26th

Hush… Hush, Sweet Charlotte
Historic New Orleans Collection, 10:30a.m.
1964 film stars Bette Davis, Olivia de Havilland, Joseph Cotten

 

Renee Broadhead: Unveiled and P.L. Jones: Bonded By Blood
Garden District Books, 2-3:30p.m.
Two YA authors read from their supernatural novels

 

Big Easy Rollergirls Double Header
UNO Human Performance Center, 5p.m.
vs. Hattiesburg & Chicago ($15)

 

Zephyrs vs. Omaha
Zephyr Stadium, 6p.m.
Local baseball in Metairie

 

Symbols of the Illuminati in New Orleans
Zeitgeist, 6:30p.m.
They’re reeeeeal (presented by Tony Green)

 

New Orleans Voodoo vs. San Antonio Talons
Smoothie King Center, 7p.m.
Local arena football

 

Ceremony, Nothing, Back to Back, Heat Dust
Mudlark, 7p.m.
Cali & Philly punk rock ($5)

 

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

 

Gisela in Her Bathtub & A Hand of Bridge
Marigny Opera House, 8p.m.
9th Ward Opera Company presents two one-act operas ($20)

 

Steely Dan
Lakefront Arena, 8p.m.
Kings of cool-dad rock ($62+)

 

Bantam Foxes
Old U.S. Mint, 8p.m.
Local indie band incorporates fuzzy blues rock ($10)

 

Rocky Horror Picture Show
Prytania, 10p.m.
Ft. shadow cast the Well Hung Speakers

 

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


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, 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.