Louisiana’s Best: Oh Boy, Po’ Boys
It’s not hard to begin talking about what makes a great po’ boy. First and foremost, it’s the bread. The crispy outside, fluffy inside New Orleans-style French bread is the beginning and the end of the po’ boy. Lacking a loaf made by Leidenheimer Baking Company, John Gendusa Bakery, Weiss Guys’ Bakery, or a precious few others, it’s just a sandwich.
The po’ boy has a storied history in the Crescent City, starting with the fateful transit strike in 1929 that caused its creation. In the decades that followed, the po’ boy culture grew and flourished to a point where both incredibly inexpensive gas station versions and
