The Wild Azalea Trail is the longest trail in Louisiana.  Its 26.2 miles snake between Valentine Lake and the Woodworth Town Hall… and three of us Great Harvest employees hiked all of it in 1½ days last weekend.  My legs finally stopped being sore on Thursday but my collar bones are still bruised from where my pack’s shoulder straps sat.

As I planned the trip (using Pack & Paddle’s maps and expert advice), I realized that we needed light, energy-dense foods to take with us on the trip.  Add-boiling-water-and-mix meals were an easy solution for Breakfast and Supper but the question I was left with was what to do for lunch.  We weren’t going to stop and unpack our gear so we needed something portable that required no prep work.

While I’ve rolled out and baked Go Bars for years now and I frequently taste them for quality, I’ve never really eaten one before.  Our customers love them and rave about them so much that I put my faith in their testimonials and decided that we would bring them along for our lunches.  They’re loaded with everything that you need for a quick and easy meal or a snack that’ll sustain you for an afternoon on the road/trail/water.

They worked wonderfully.  I had Chris Meaux (our Jake Gyllenhaal lookalike) and Ryan Grob (“the guy that used to have long hair” as most of you know him) bring the Go Bars… nine bars per day for 6 people.  Believe it or not, this was more than enough.  We were burning tons of calories but the Go Bars really performed well and gave us sustained energy to climb hills and maneuver through bogs.

Go Bars… trail tested, trail approved!

Every year we make a ton of Honey Bunnies around Easter.  We know that you love ‘em and we’re glad to make them for you.  Really, we are.  However, making them is a very tedious process.  We can kick out 50 loaves on Honey Whole Wheat in about 15 minutes.  It takes an hour to make 50 Honey Bunnies so you can imagine how happy we are the first week after Easter.

Two years ago one of our employees, Terry Fuselier, happened to have his baseball bat in his truck.  He looked at me and said, “We should bash those extra bunnies we have.”  We did.  And the Annual Destruction of the Leftover Bunnies was created.

The poor little fellas didn’t know what hit ‘em.

This year the event was expanded.  We included a couple of more people, documented the event, and had weapons to pick from this time.

Our Weapons of Mass Destruction

While I was trying to decide between the tire iron and the hammer, Beau Lemoine walked up with his golf club and really got the party started.

It took years on the course to perfect that swing.

While Beau’s swing was elegant and sent the bunnies straight and true, it lacked the punch needed to lift them up over the roof.  That’s when Terry fused his baseball technique with Beau’s golf club for a truly stunning shot.

Yes, that is a bunny head flying over the building.

Since I’m left handed I couldn’t go with the golf club so I decided it was Hammer Time.

Stop, Collaborate, and Listen

For those of you that worry about waste (we do, too) the remnants of the bunnies went home with Sandy Henley to feed her son’s chickens. 

And now you know what will happen next year to that bunny you don’t buy!  Yes, that is a threat!

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Anonymous commented on 09-Apr-2010 08:33 PM

Love this. Too funny!

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 Jalapeno Cheddar Hamburger Buns.

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I bleed Vermilion Red and I’ve always loved Ragin’ Cajuns football.  My acquaintances and I have tailgated outside of The Swamp for years.  I use the word “acquaintances” quite deliberately… because of Jacques. 

Every year, for the first home game, our tailgating crew has a friendly cooking competition over who can make the best ______.  That blank has been filled with gumbo, hot dogs, fried chicken, buffalo wings, and many other dishes over the years.  Everyone has a blast trying to one-up each other… except for Jacques.  He goes overboard every single year and orders exotic, expensive ingredients just to ensure that he takes home bragging rights.  And brag he does.  A few seasons ago he was on the verge of ruining tailgating for us because things had gotten so out of hand with him. 

When we were getting ready to start the next tailgating season, our group decided that it was going to be hamburgers that were this year’s competition dish.  Jacques immediately started talking trash about how he would annihilate all of us.  Then and there I determined that I would beat that SOB.  Pardon my French, ladies, but this guy just gets under my skin.  There is a time and place for bragging: the time is never and I will let you figure out the place.  Jacques had clearly never heard of this rule.

I knew enough about him to know that he would focus on the meat.  He would blend a few different kinds together and make some exotic sauce to go along with it.  While I love meat and knew his sauces were pretty good, I also knew that his focus on this would be his weakness.  I had an opportunity to flank him by catering to my strength- the bun. 

For the month leading up to the cookoff, I tinkered in my kitchen.  I decided that the meat would be simple: 85% lean beef, seasoned with Tony’s, and cooked over mesquite.  The sauce would also be simple:  Creole mustard on the bottom bun and a Louisiana Lightning/Mayo blend on the top.  In-Season tomatoes, crisp baby greens, and a slice of Vidalia onion would be the only fixins’.  My bun would do the hard work.

The day of the game I set up my pit and let the fire do its thing with my meat.  Jacques, as expected, had blended beef, bacon, and rabbit.  His sauce had Turkish peppers, saffron, and Vietnamese mayo.  He made sure to let us all know that the peppers were overnighted from Istanbul.  Everyone deflated as soon as he started talking. 

I smirked.

At the last possible moment I whipped out my hamburger buns and threw them on the pit.  As soon as everyone saw them, they knew that something they had all dreamed of might happen that day.  My hamburger buns had huge chunks of aged cheddar and sliced jalapenos incorporated into the dough.  As they heated on the grill, the aroma of the garlic and onion that I had added to the dough began to fill the air.  At the last possible moment I pulled out my iced fixins’ and assembled my burgers.  I knew I had it right when I gave them a light press and heard the buns crunch from the toasting they had received on the grill.  

For the first time in years Jacques looked nervous.

The way that we judged the burgers was simple and non-scientific: we gave everyone a quarter of a burger.  They rated them 1-8 (there were eight of us that year) and Chad then tallied the points… the lowest points total was the winner.  There were lots of good burgers out there that year.  Jerome made a killer chicken burger, Chad had a decent bacon burger, and Steve did the Cosby Show classic “Bacon Burger Dog”.  I saved my and Jacques’ burgers for last.  His was stellar.  The meat flavor was complex and the sauce had an element of mystery to it… but the bun was so mundane and his cheese was simply a slice of American.  As expected, he had overlooked the entire burger in order to focus on a few pet ingredients.  I bit into mine.  My goodness, was it ever delicious.  The crunch on the outside of the bun gave way to its soft interior.  The meat flavor stood up to the cheddar chunks and the coolness of the tomato was perfect against the spiciness of the jalapeno.  I was too biased to judge fairly so I voted Jerome’s chicken burger #1, mine #2 and Jacques’ #3.  After that I basically just filled in numbers.

Everyone gave their slips to Chad and he started tabulating as, for the first time in years, Jacques sat silently waiting for the results.  I shook his hand and told him his sauce was brilliant, which seemed to comfort him some… he had forgotten that this was a friendly competition and I was glad to indirectly remind him of that.

To keep the story short, I won.  So did the Ragin’ Cajuns.  We beat Texas A&M that night.  David beat Goliath on and off the field.

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Jalapeno Cheddar buns are sold in 4 Packs and are available on Saturdays for tailgating this fall .

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Suzy M. commented on 13-Apr-2010 12:27 AM

My mouth is watering!

Here’s the kicker: we don’t even pick the organization that gets the proceeds.  You do.  From now through March 20th we’re letting you come in and vote for one of twelve organizations.  We want to help you make an educated decision so here is a little blurb on each one:

Acadiana C.A.R.E.S.
The mission of Acadiana CARES is to address the issues and problems associated with the HIV/AIDS pandemic and to provide education and services for the purposes of HIV prevention and the cares those living with and affected by HIV/AIDS.

Bridge Ministry of Acadiana
Bridge Ministry is an inter-denominational Christian holistic ministry called to provide relationship based programs which empower the under-resourced and mobilize Acadiana Christians to social responsibility. This year they are raising funds to help send children to an eight-day summer camp in Missouri.  The children are doing their part to raise money.

Cite' Des Arts
Our mission is to provide an experience that welcomes and encourages interactions between various cultures, generations and artistic disciplines in order to increase the participation, enjoyment and knowledge each may have with and of the others.  This year they are raising funds to update and renovate their facilites.

CYT is dedicated to developing character in children through training in the arts and by producing wholesome family entertainment, all of which reflect Judeo-Christian values.

Girl Scouts of Louisiana – Pines to the Gulf
In their words: “Our Girl Scouts traveling to London, Paris and Lucerne, Switzerland next summer.  This is a great opportunity for the girls to learn about cultural differences and experience a once in a lifetime journey.”

Miles Perret Cancer Services
To serve families in Acadiana Fighting and Surviving Cancer, with care and compassion.  They are raising funds for a Children’s Center.

National Alliance on Mental Illness (NAMI Acadiana)
From its inception in 1979, NAMI has been dedicated to improving the lives of individuals and families affected by mental illness.

Pope John Paul II Academy
Pope John Paul II Academy is a private, PK4-12 independent school committed to teaching an exemplary, rigorous classical curriculum, and a comprehensive understanding of the Roman Catholic faith.  They are raising money for to support needy families that qualify for tuition assistance.

Team Towry – Juvenile Diabetes Research Foundation
JDRF is the worldwide leader for research to cure type 1 diabetes.  It sets the global agenda for diabetes research, and is the largest charitable funder and advocate of diabetes science worldwide.

Volunteers of America – Greater Baton Rouge – Acadiana Programs
Volunteers of America was founded in 1896 with a promise "To go wherever we are needed and do whatever comes to hand" in the service of God and humanity.
On these founding values our organization has grown to be one of the largest, most diversified, and most effective faith-based charities in America, particularly in the 19 South Louisiana parishes we serve.

Here’s the basic rules:

• Vote in person through Saturday, March 20^th
• One-time vote per person (13 years and older)
• NO PHOTOCOPIES ACCEPTED
• Great Harvest will be the sole counter of the ballots & will settle all disputes

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“Beer is proof that God loves us and wants us to be happy.” – Benjamin Franklin

“Bread is the king of the table and all else is merely the court that surrounds the king” – Louis Bromfield

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There are some things in life that are awesome.  Beer is awesome.  Bread is awesome.  Beer Bread is awesome x awesome.  Therefore, Beer Bread is the most awesome thing in the universe.  It is cooler than Miles Davis & George Clooney combined.  It is more intense than fighting kung fu bears armed with knives.  It is more inspiring than Steven Hawking reading a Maya Angelou poem.

In case you can’t tell, we’re big fans of yeast and what happens when you combine it with grain.  We’ve found some people who feel the same way down I-10 in Convington, Louisiana.  Henryk Orlik is the Brewmaster at Heiner Brau brewery.  He makes some fantastic beers and we’re honored to multiply our bread by awesome with the inclusion of his beer in it!

Henryk & the MacFadyen Clan at Heiner Brau Brewery.
Please excuse the Notre Dame sweatshirt.

Here’s the writeup on the Heiner Brau Maerzen that we’re using in our Gouda Beer Bread:  It means "March" in German.  Monks used to call it "Das Fluessige Brot," or "Liquid Bread."  Maerzen is a unique, fresh, and partially filtered dark brown, Bavarian lager that has a malty “bread taste” flavor.  It is well balanced with a fresh hop finish.  What Henryk also mentioned to J.P. is that this is the beer that was traditionally consumed during the fasting days of Lent, hence the monks calling it Liquid Bread.

We start with our Non-GMO, stone-ground whole wheat flour that we mill every day.  We combine it with Baker’s Yeast, Acadiana Wildflower Honey, Salt, and Heiner Brau Maerzen.  At the last minute on the mixer, we drop in chunks of Smoked Gouda.  We knead it with care, top it with Kosher Salt, and bake it to perfection.  It’s like having a pint of beer alongside pretzels dipped in cheese!

It is scientifically impossible to look more awesome than this.

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Gouda Beer Bread is available Wednesdays and Fridays during Lent.

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 Challah.

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My friends who work offshore describe the same sort of cabin fever that I started to experience on that boat- where the highlight of a day is the meal.  I don’t know for certain that I had it worse than a roughneck but I had no job to do on the boat, so I spent a lot of time walking the perimeter of the ship or staring out at the sea.  By the time we landed in Israel and I went through customs (that is another story altogether: you have no idea how difficult it is to explain to an Immigration & Customs Agent that you’re a smuggled tourist) I was ready to spend every dime I had on anything that would restore my dulled senses.

I was so full of energy that I didn’t sleep the first night I was in Haifa.  I walked and walked and walked, glad to be on land and not hemmed in by the ocean.  I was propositioned lots of times by drug dealers and women.  Thankfully, I could tell them I don’t speak English en Français so they all left me alone.  As morning’s hews began to color the sky, I started smelling the familiar smell of baking bread.  I followed my nose to a glass storefront filled with so many familiar types of bread, rolls, and sweets.  My hunger settled on a type of bread that I didn’t recognize.  It was a braided rope, washed in egg so that it had a glorious brown shine to its surface.  It called to me in the culinary language that a foodie understands.  If this sounds strange to your ears, I feel so sorry for you.

I waited outside the bakery until they opened until they opened and bought one of those gorgeous loaves.  It was called Challah and as soon as I tasted it I knew I was going to have to make it when I worked in a bakery again.  It had a mild sweetness to it and the mouthfeel was pillowy on my tongue until the bite melted away into a satisfied swallow.  I couldn’t wait to have one back in America and sop up gumbo juices with it or make a grilled cheese on it.  I ate the entire loaf on the curb outside of the store, watching the workers braid more. 

I just had to learn the recipe.

I walked back in and asked for the owner.  He spoke a little English and let me know three things: (1) he wouldn’t give me the recipe, (2) he wouldn’t sell me the recipe for any price, and (3) I needed to “get hell out store”.  Before I left I noticed that one man in the kitchen made eye contact with me for an extended period of time and nodded towards the back door.  I made my way there and five minutes later had a price for the recipe.  I wish I could say that I told him no.  I can’t.  I cashed one of my Traveler’s Checks and bought the family’s Challah recipe for 200 shekels.  I learned a life lesson that day: There is almost always a way to get what you want and money helps create easier ways.

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Our Challah is available on Tuesdays and Fridays throughout Lent.

Dear employees, owners, suppliers, and customers of Great Harvest Bread Company, Lafayette, Indiana:

A world of pain is about to descend upon your precious Colts.   Our beloved Saints are in the business of destroying heralded quarterbacks: Favre and Warner lay in a crumpled pile and our underestimated defense now has Peyton Manning in their sights.  A. World. Of. Pain.

With the Superbowl coming up, we wanted to remind you of the following reasons why (1) Lafayette, Louisiana is superior to Lafayette, Indiana and (2) why The Saints are superior to the Colts:

• Lafayette is a French name… we actually parler a little Français down here.
• We’re making King Cakes right now.  Do you even know what Mardi Gras is?  It’s so awesome that the 4^th of July is a tame holiday by comparison.
• Do you remember that scene in Wayne’s World when they are in Delaware and there’s nothing to talk about and they’re totally bored?  That’s Indiana, too.

Now, about those Saints…

• Our mascot is the almighty Heavenly Host.   Yours?  A small horse.
• Symbolically, Black and Gold symbolize Strength and Power, Elegance and Royalty.  Your colors? Innocence and Water, Helpfulness and the Sky.
• You know who’s pulling for Indy outside of your state?  Archie Manning.  That’s it.  We’ve got the rest of the nation.

In closing, we rock and you don’t.

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Jerry Lecy commented on 03-Feb-2010 11:34 AM

It is so tempting to talk smack with those who boast, but we will instead choose to talk about so many other wonderful things about your community and the surprise appearance of the Saints in this year’s Super Bowl! We are so happy the fans who have suffered through so many awful football seasons (though at times the game was hardly recognizable) can celebrate a great season with a winning football team. This is your ninth winning campaign in team history, a very nice accomplishment (of course we have had more than that in the last decade alone – have I mentioned our two Super Bowl rings?). We cannot say enough for the wisdom of your GM and coach to choose none other than a Purdue (Lafayette, IN) boy to captain your football ship.

We have had our eyes on your town for some time. You might already know that our quarterback grew up down in your part of the Pelican state. He often speaks of your fair community. We watched in horror as the winds of Katrina dismantled much of your region. Hundreds of Hoosiers were eager to come and lend a neighborly hand to assist you in recovering from the ravages of that foul wind, with Peyton in the lead. We are glad that you are well on the mend. You just can’t beat that Hoosier Hospitality!

The Hoosier "can do" spirit has made itself apparent for quite some time now, particularly through the community and fine institution that is often the focal point of our fair city. Purdue University has been a leader in Agriculture, Engineering, Space, Technology and Management to name a few. More astronauts have come from Purdue than any other non-military academy in the country. More engineering degrees have been earned at Purdue than any other school and this land grant school has been a pioneer in Agriculture for decades. From this perspective alone, it is clear to see that we here in Lafayette, IN have our feet on the ground and our eyes pointed to the stars.

The work of the various Krewes and Carnivals at Mardi Gras is legendary. The celebration and festivity is known worldwide. One must tip their hat to a group or team that demonstrates excellence in their field.

I find it ironic that arguably the person who knows your team the best is choosing instead to root for the Colts, does he know something that the rest of you will find out Sunday night? As day turns to night and then to early morning, the sun will set on your Super Bowl aspiration. Do take heart that your undoing will come at the hands of the progeny of the Saints favorite son.

I was wondering if you would be willing to send a Krewes or two that could help us perfect our parade to celebrate our win after the Super Bowl?

Sincerely,
Jerry Lecy, owner
Great Harvest Bread Co.
Lafayette, IN

Dallas Begnaud commented on 05-Feb-2010 09:15 AM

Jerry,

Nice I'm-taking-the-High-Road-but-really-this-is-the-Low-Road reply.

Here's what will happen to the Colts this Sunday:
http://www.youtube.com/watch?v=DkwYuT0hA_8

jeanne-marie commented on 17-Feb-2010 05:13 PM

Hey Jerry...how'd y'all celebrate that win after the superbowl hmmmmm? We read that about 11 of you Can-Do Hoosiers showed up to support your team. Pretty lame, Jerry. Pretty darn lame. GO SAINTS!