Is it just me or was traffic really bad at 3 in the afternoon this week?  Is there a little more stress and hurry in the air that there has been for the rest of the summer?  Have you seen strange, flashing lights in the early dawn hours going down the roads? 

If so, then it can mean only one thing: school is back in session!  Fall (if we can really call August that in South Louisiana) is also when apples are in season.  As always, we’re bringing back some of our favorite apple concoctions for you!

Apple Scotch (that's it on the top shelf in the photo) is the ultimate treat after little Junior gets out of school: a bread with granny smith apple chunks, butterscotch chips, and a vanilla cookie on top.  It’s available Wednesdays and Fridays

Cinnamon Apple Swirl is just what you need to get on the teacher’s good side in the dog-eat-dog world of competition for Teacher’s Pet… it’ll nuke that apple Susie DoGooder brings to class.  Cinnamon Apple Swirl is our Cinnamon Burst Extreme with apples swirled in, too!  Available Tuesdays, Thursdays, and Saturdays.

Our Apple Nut Muffins and Teacakes have Fall spices folded in with apple chunks & pecans in a lovely little teacake/muffin.  Available Tuesdays, Thursdays, and Saturdays.

Don’t forget the Bayou Bars!  We try to have a variety with apple in it most days, too!

About a month ago we announced our Dog-Human Lookalike Contest and now we're happy to announce that we have a winner!!!

Congratulations to Leigh McGowen, our Bowser of the Year!

There’s been a decent amount of publications lately that are highlighting the correlation between good food and children’s test scores in standardized testing.  The recent program Jamie Oliver’s Food Revolution highlighted that point when the area he focused on in Britain saw test scores jump significantly once school lunches were switched to real, whole foods and made-from-scratch cooking.

While we can do small things for our schools like sign petitions and call our local school board representative to ask for systematic change, the simplest thing we can do now is send our kids to school with a lunch box.  That’s what my wife and I recently started doing now that our oldest son is in school… and it is not as time-intensive as you might think.  Our oldest is too young to see test score results but we’ve noticed smaller mood swings in the afternoon now that we’ve dropped school lunch from our family’s menu! 

Here’s our template we invite you to try with your kids:

• A  sandwich, made on Honey Whole Wheat, Challah, or Dakota
• A piece of fruit cut up the night before
• A small salad with his favorite dressing
• A small bag of chips or crackers (they’ll eat it first every time)
• 100% fruit juice or water

It takes five minutes to put this meal together and it’s got enough staying power to keep our six year-old going throughout the day without bogging him down with tons of refined carbohydrates and simple sugars.  Obviously we’ve got some self-promotion in that menu… it’s got Great Harvest bread!  However, we stand by our products – simple, made-from-scratch, breads with ingredients you can read and understand without a dictionary.  Great for getting adults through the day, too!

G. Harvest was a man who experienced more in one month than most men experience in one decade.  His adventures inspire the foods that we make.  Here’s the story behind our Honey Mustard Dressing.


Our Honey Mustard Dressing is available on all of our salads during Lunch hours: 11am to 2pm, Tuesday through Saturday.  Madame Dar Dar is welcome to have a free salad every time she comes in.

If I had a dollar for every time someone asked me if we had Rye bread I’d have… well, I actually have no idea how much money I’d have.  That’s how much people ask about rye.   However, when we’ve made it in the past it didn’t sell enough to keep it on the regular menu (sorry!).  We’ve got a few other varieties of bread that fell into that same category which presented J.P. & Michelle with a problem: how do we make the customers that love those breads happy?

You and I might say that you can’t make everyone happy but these are former rocket scientists we’re talking about!  They think they’ve found a way… the Saturday Special.  Every Saturday until school starts we’ll be making a different variety of some of your past favorites so check the list and see if yours is on there!

July 17^th – Farmhouse Buns
July 24^th – Windmill White
July 31^st – Caraway Rye
August 7^th – Rosemary Garlic
August 14^th – Acadian Herb

I'm a cat person but even I have to admit that dogs are awesome.  You don't see a show called "The Cat Whisperer" on TV, right?  There's something about a dog that makes people happy and we want to give Acadiana dogs a big Thank You for being in our lives.  This Summer, in July & August, we're donating 25% of all our Dog Bone sales to the Acadiana Humane Society!  This Fall, in September and October, we're donating 25% of our Dog Bone sales again, this time to Animal Aid!  We make our Dog Bones with simple, natural ingredients... just like our bread!


Also we're having a "Dog & Human Look Alike" contest this Summer!  A prize will go to the owner who looks most like their dog.  You can submit photos on Facebook or bring 'em into the store.  The winners will receive a $40 Great Harvest gift basket (including Dog Bones, of course)!

The deadline is August 3rd to submit and we'll announce the winner on August 6th!

All of us that bake recently trained one of our employees, Beau Lemoine, on the oven.  He’d been shaping loaves for almost a year and was now getting the pleasure of standing next to The Room of Fire where a miracle happens every single day: we put raw dough into the fires of Mount Doom and, instead of that bread burning, it tastes delicious.

On Beau’s first day I was walking him through the science of what was happening.  The gluten strands were stretching.  The yeast was expanding rapidly.  We looked for certain visual cues of when the loaves were ready to be thrown into the oven.  

After a lengthy lecture, Beau asked me if the bread was ready to go into the oven.  I turned around to check on the proofing of it and stopped in my tracks.  The loaves had poofed out seemingly instantly.  The toasters (that’s what we call the rectangle ones) were spilling beautifully out of their strap pans.  The rounds were expanding like a slow motion bomb detonation.

Maybe it’s just me but there’s something about training that helps you see the task you’re teaching someone through those innocent eyes you used to have.  I threw my training notes out of the mental window for a couple of minutes as I looked at Beau and said, “This is so cool, man.”


It was so cool.  The bread was alive.  It was breathing, sucking in oxygen and expelling carbon dioxide.  It was sweating alcohol as the yeast ate the honey around them.  The gluten strands in the wheat were almost at the breaking point as they tried to hold everything together.  The flavor had matured into the great, nuanced flavor of Honey Whole Wheat that we try to deliver to you every time we make it.

Mentally I grabbed my lecture notes again, looked at Beau, and said “yes, it’s time to throw it in the oven.”

A few months ago J.P. told us about the Green Restaurant Association.  We had no clue what he was talking about.  To say that we’ve gotten a little more educated over the last few months would be a bit of an understatement… we’re now the only restaurant in Louisiana that is certified by them!

We’ve made a few modifications on our cleaners, gear, etc. but it was a surprisingly painless experience.  As a matter of fact there is one specific cleaning product that does wonders on our floors and the “What to do if ingested” directions are pretty simple- "Drink Water"!

We want to say something clearly: while we’re proud to be the first Great Harvest in the nation and the first restaurant in Louisiana to be certified by the Green Restaurant Association there are plenty of others out there that could do it right now if they wanted to… which is where you come in.  All you’ve got to do it ask them enough times.  We’d rather be one of twenty certified restaurants in town and lose bragging rights than be able to puff out our chests over being first!

G. Harvest was a man who experienced more in one month than most men experience in one decade.  His adventures inspire the breads that we make.  Here’s the story behind our Spinach Feta bread.

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For the first time in months my travels felt aimless.  I had been in Israel for a couple of weeks and was just kind of waiting for something to happen.  As I walked around Haifa I ventured into the Quishon Marina and saw a sign that stopped me in my tracks:

Sailing to Greece
Looking for shipmate
All costs & work split in half

I enjoy traveling cheaply and thoroughly enjoy sailing.  The sign is not what truly interested me, though.  It was the woman sitting near the sign.  She had jet black hair, olive skin, and an assertive demeanor about her.  She was clad in clothing that looked like Gypsy Americana- somewhat recognizable but put together in an unfamiliar and non-traditional way.  She had on a Minnesota Twins t-shirt with the sleeves cut off, an Eastern European scarf tied in her hair, and a short Samoan sari that she wrapped around her like a skirt.  The outfit was finished off with cowboy boots… with a knife tucked into them.

Her name was Gianira Johnson.  Her father was American and her mother was Greek.  She was sailing around the world on the cheap by taking people from port to port.  We agreed on a price and she told me I had one hour to get my things out of my hotel and get back to the boat otherwise she would offer my spot to someone else.  I’ve never packed so quickly in my life. 

Gianira was all business during the day but after the sun set she became more of herself.  We talked about home and swapped travel stories while we stared out at the endless Mediterranean.  On the second evening I got up the courage to ask about the knife… she started wearing it after an Englishman that was travelling to Spain with her started getting aggressive.  Gianira had to hit him on the head with a paddle, drag his knocked out body down below, and lock him in the boat for the last two days of their trip.  The first thing she bought in Spain was the knife and she said she hadn’t taken it off since then.  Our conversations got more and more personal as we spent time together.  We spoke of love lost, secret dreams, and childhood memories.  The chemistry between us was powerful.

We stopped for supplies in Cyprus.  We were sick of dried foods and desperately wanted something fresh but we weren’t sick of each other.  We stayed together.  It was in a crowded market when I was starting to lose her that Gianira first reached for my hand.  I took it, pulled her close to me, and didn’t let go until we were carrying too many things for us to each hold in one hand.

I told Gianira I would make supper that night.  The first thing I did when we left the dock was set up the fishing line.  After that I went downstairs to cube feta and wilt spinach.  I then pulled out my secret weapon: dried yeast.  (There are only a few possessions that never leave my body when I travel- my toothbrush, my passport, and dried yeast.  You can find flour anywhere but yeast is quite difficult to get your hands on in many parts of the world!)  I mixed water, flour, local honey, and yeast together.  Next came the spinach, feta, and Mediterranean spices.  That’s when I realized I had to “bake” on a flat top.  I put the bread inside a preheated pot, on an elevated grilling rack I’d placed inside it, and went up to check the line.  We had caught a sole.  I disappeared downstairs with it.

The sun was setting as I came up on deck.  I had prepared a tray for us to share: a wilted spinach salad, a Mediterranean Ceviche (lemon juice, salt, diced sole, red pepper flakes, fresh parsley, onion, and olives), red wine, and a loaf of Spinach Feta bread.  Gianira ate ravenously.  Watching a beautiful woman eat with passion is always such a joy.

One bottle of wine turned into two and our laughter got loud enough to get us kicked out of a restaurant if we were on land. 

I went downstairs to clean the dishes and, when I came up on deck, [BIOGRAPHER'S NOTE: G. Harvest's adventure gets a little steamy here.  I blushed as he told me the story so I'm editing it a little short for you!] The moon danced on the endless waves and our bodies but the strangest thing was this: when I had originally come back up on deck, the sea was calm.

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Spinach Feta is available on Thursdays and Saturdays during the summer.  While G. Harvest recommends eating it on a boat, we think that you’ll enjoy it in your backyard or on a dining room table just as well!