re: McKenzie's Bakery

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Crap. I thought Puerto Rico. I was going to ask you for a bakery recommendation in San Juan.

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I've been to San Juan, though I didn't stop in any bakeries (just restaurants). ToplessTenors is Puerto Rican, he'd know better than I would.

Throughout the 60's, 70's, and 80's, Mc Kenzie's couldn't be beat. Their brownies and almond macaroons were my favorites. Turtles were also very good. Something happened to them in the 90's when they went right down the tubes. About 10 years ago, new owners tried to bring them back but failed miserably after a year and shut down for good.

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Does anybody know what happened to them? The talk of Randazzo's kingcakes got me thinking of back home and the memories of going to McKenzie's with my dad when I was a kid. Never got the story...

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Here's the scoop. When the first generation of owners passed away their kids (adults by then, of course) had no interest in running the bakery. They sold the bakeries to Marc Leunissen and Sherif Ebrahimin in May of 2000, but the business ran into financial trouble exactly a year later and the partners were forced to shutter 20 of McKenzie's 42 stores. But, it was too little, too late. On July 17, 2001, the remaining outlets were closed and the bakery best known for its Mardi Gras king cakes allowed its ovens to rest for the first time in nearly 70 years.

LINK

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Creole Creamery

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I had an ice cream there last week.

Ummmmmm!

Creole Cream Cheese Ice Cream

Very good!

I am a New Orleanian & I went to school for a while in Tenn. and found they served hush puppies. I think that maybe if one took the green onion, garlic powder, i.e., out of these, then substituted that with sugar instead, and then sugar syrup glaze, at the end, to top it off, then one might have a buttermilk drop. Happy Easter Everyone out there.

I am a New Orleanian & I went to school for a while in Tenn. and found they served hush puppies. I prefer frys. However, I think that maybe if one took the green onion, garlic powder, i.e., out of these, then substituted that with sugar instead, and then sugar syrup glaze, at the end, to top it off, then one might have a buttermilk drop. If you take a cross-section of the two, there is a similarity. Perhaps stone ground or a coarse grain in the mix of it.

Happy Easter Everyone out there.