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Started By
Message
re: best roast beef poboy in baton rouge?
Posted on 4/11/11 at 10:09 am to LSUPHILLY72
Posted on 4/11/11 at 10:09 am to LSUPHILLY72
quote:
Poccarella's on Coursey.
My favorite--I think it's spelled Pocorello's though. It's an Italian deli in a little strip-shopping center on Coursey.
0
Posted on 4/11/11 at 10:11 am to Martini
quote:Gendusa actually originated the New Orleans style French bread. true french bread had pointed "noses", but Gendusa flattened it out so it could better hold the stuffings of a po boy
They got Gendusa to bake the bread and although they were Italian bakers the dough used was French therefore a true po boy is made on French bread which as of now is pretty much dominated by Leidenheimer who has bought out most of the old bakeries.
Posted on 4/11/11 at 10:35 am to bee Rye
quote:
Gendusa actually originated the New Orleans style French bread. true french bread had pointed "noses", but Gendusa flattened it out so it could better hold the stuffings of a po boy
This is correct. The Martin's went to them because the ones they were using had too much waste.
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