A near-miss with Alexandria, a sold family farm, and a steel-framed building that became Lafayette’s unofficial compass—turn left by Keller’s. We sit down with the Keller family to trace five generations of baking craft, from French roots in the 1700s to a downtown landmark that still runs on touch, timing, and tradition. This is a story about more than pastries; it’s about a living starter that links decades, antique machines that still work daily, and a team that keeps flavor anchored to place.

We unpack the evolution of Keller’s king cakes: a century-old dough recipe, the jump from a single butter pecan Danish to cream cheese and fruit fillings, and a surge from 50 cakes in a season to as many as 15,000—without ever leaving the shop shelves overnight. You’ll hear the four-day process that makes the magic possible, why freshness wins over scale, and how a small crew of four can roll hundreds of cakes by mastering the sheeter, the proof, and the bake. Along the way, the family shares how humidity bends oatmeal cookies, why baking soda and baking powder are not interchangeable, and how technique can trump a written recipe.

We also shine a light on the people behind the pastry. One baker has stayed more than 40 years, front-of-house students learn to move a line that reaches the door, and a daughter in Houston keeps the books and jumps in every weekend of king cake season. The building itself—on Lafayette’s historic register—gets thoughtful updates while preserving its bones, reminding us that resilience is built, not bought. If you love food stories grounded in place, process, and patience, you’ll feel right at home here.

If this conversation made you hungry for more, tap follow, share with a friend who loves a good bakery story, and leave a review with your favorite king cake flavor. Your notes help us bring more local legends to the mic.

The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

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A small Freetown counter, a line out the door, and a brisket burrito people plan their day around—this is how Taco Sisters built a loyal following without losing their soul. We sit down with Lynn Jenkins to unpack the real story behind a 17-year run marked by steady quality, creative specials, and a culture that turns first jobs into careers.

Lynn takes us back to 407 Johnston Street where Katie and Molly set the standard: simple, fresh ingredients handled with care. That foundation became the North Star as the team moved into a quirky former Burger King, added seating, and kept the drive-thru humming. We get nerdy about process, from a smoked shrimp routine timed down to the minute and rotated pans for even flavor, to a bright, no-fuss chimichurri that proves fresh herbs and lime beat complicated tricks. If you’ve ever wondered why some plates taste “right” every time, this conversation makes the invisible visible.

We also explore what makes the operation resilient: John Jenkins’ knack for spotting and growing talent, low staff turnover, and a kitchen that experiments wisely. Monthly specials like birria burritos and bánh mì nachos light up feeds, while core favorites stay untouched. Beyond the menu, Taco Sisters shows up for Lafayette, coordinating the smoking and carving of hundreds of turkeys for Community Thanksgiving so thousands can share a hot meal. And there’s more on the horizon—an expansion search focused on the right drive-thru spot, plus a menu refresh that keeps customization while adding standout signature items.

Hungry for the craft behind your favorite order and the community that keeps it thriving? Hit follow, share with a friend who loves Lafayette food stories, and leave a review to help more listeners find us.

The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

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A legendary steakhouse doesn’t need hype when the grill speaks for itself. We sit down with Phoebe and Clint Moe of A-Bears to unpack how a small, historic spot in the Nunez community keeps winning hearts: fresh-cut ribeyes every day, a ribeye-based grind that turns hamburger steaks and rice dressing into must-orders, and a consistency you can taste from first bite to last. Taking the reins at 26, they protected the classics, learned from the previous owners, and then layered in smart changes that amplified what regulars loved.

We swap stories about the restaurant’s roots—from Chauvin to “Gulous” to A-Bears—and the delicate art of evolving a menu without losing the soul. Clint shares why he refuses pre-cut beef and how that choice anchors quality. We explore weekly specials that start as Sunday musings and become long-term hits, like seafood enchiladas or a deep-fried, bone-in pork chop with bacon white gravy. On the hospitality side, Phoebe walks through turning an underused banquet room into the Blue Room, a cocktail bar that transforms long waits into part of the experience.

Drinks get their moment too: a fig martini that’s caught fire, a house “Motini” that’s bright and beachy, and a from-scratch Bloody Mary mix rimmed with their own seasoning. Speaking of seasoning, their house blend leans lower-salt and higher flavor—bottled at the restaurant with plans to expand. We also dig into the power of social media, from Facebook features to TikTok videos that send new guests down Highway 14, plus a friendly clarification: Kaplan address, Nunez pride.

If you care about steakhouse craft, small-town hospitality, and how tradition can grow without breaking, this conversation will make you hungry and hopeful. Enjoy the stories, grab the tips, and plan your field trip. If you loved this, subscribe, leave a review, and share it with a friend who needs a great steak recommendation.

The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

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