"Leidenheimer's loaves are made to be uniform on both sides, ensuring that every inch of the bread is usable and sandwiches can be evenly cut. The crust is thick and crackly, and the inside of each piece is light and airy."
"Recipes call for sugar, dry granulated yeast, vegetable shortening, bread flour, and salt, and home bakers have tried their best to replicate the result. But Leidenheimer-quality French bread is about more than just the ingredients."
"The decision to bake lighter French-style bread helped the bakery become the best-known maker of po'boy bread - and for many cooks, it is a non-negotiable ingredient."
Leidenheimer Baking Company, established in 1896, is renowned for its authentic po'boy bread in New Orleans. Founded by George Leidenheimer, the bakery transitioned from dense brown bread to lighter French-style loaves. The uniform shape of the loaves ensures maximum usability, while the thick, crackly crust and airy interior prevent sogginess. The recipe has remained largely unchanged, relying on specific ingredients and techniques that home bakers struggle to replicate. The bakery continues to be a family-run institution, maintaining its legacy in the local culinary scene.
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