More so than other sandwiches, a great po’ boy needs to have the best bread that’s made for a po’ boy. It needs to be light and crispy but also fluffy and without all that, a po’ boy wouldn’t really be a po’ boy then. Here is Mind of a Chef showing how John Gendusa Bakery makes their po’ boy loaves. It’s the same formula as it was in the 20’s (only with better machines). The bakery bakes loaves for po’ boy restaurants all over New Orleans.

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