Eating beignets at Café du Monde is a New Orleans tradition that goes all the way back to 1862 when the coffee stand first opened up in the city’s French market. Today it’s the most renowned café in the city, open 24 hours a day, seven days a week, and serving their amazing powdered-sugar lovelies to thousands a day. Dunked in a cup of cafe au lait or the traditional chicory, New Orleans beignets are both classic and delicious — honestly, it’s just one of the things you have to do. Already, I’ve made a few visits to their outdoor patio on the edge of the Mississippi River, and most recently, I couldn’t help sneaking behind the scenes to see how this awesome New Orleans pastry magic gets made.

 

Comments

  1. Smoking Time Jazz Club – Digital Nomad
    October 28, 2011, 12:00 am

    [...] much good food (beignets, pralines) and far too much good music. Walking down Frenchman Street last Saturday night felt like [...]

  2. [...] Digital Nomad, Andrew Evans, is in New Orleans learning about voodoo, making beignets at Café du Monde, and listening to local musicians. Catch up with his travels by browsing 10 of his most popular [...]

  3. [...] Eating beignets at Caf du Monde is a New Orleans tradition that goes all the way back to 1862 when the coffee stand first opened up in the city’s French market. http://digitalnomad.nationalgeographic.com/… [...]

  4. [...] National Geographic’s Intelligent Traveler, Andrew Evans, has been making his way through Louisiana from Cajun Country down to New Orleans where he’s been having quite a time. Taken with the cultural cornerstones of the city, he chatted with Voodoo Priestess Sallie Ann Glassman about the power of herbs at Island of Salvation Botanica and got a behind the scenes look at the secret of making Café du Monde beignets. [...]

  5. sweettooth
    November 8, 2011, 7:10 am

    yuuum! That’s one nice commercial :) I need a recipe!
    essay ideas

  6. Best of New Orleans – Digital Nomad
    November 10, 2011, 9:56 am

    [...] beignets: Cafe du Monde, [...]

  7. [...] being buried alive in Japan to dogsledding in Canada to indulging in Creole cuisine in New Orleans, Andrew Evans’ line of work is enough to make anyone green with envy. Right now, [...]