Growing up in Louisiana, there was only one brand of sliced bread that graced my mama’s counter top, and that was Evangeline Maid Bread. On every trip to town, I remember looking out the car window for the giant spinning Evangeline Maid sign, a fixture that’s been a constant part of the Lafayette landscape for as long as I can remember.
Cajuns and carbohydrates go together like white on rice (we like dat too), and there’s no better source of highly refined carbs than Evangeline Maid Bread. It’s some of the softest, fluffiest white bread you’ll ever taste – it’s the crack rock of the bread world. If you haven’t tried Evangeline Maid Bread before, I’d like to recommend that all you non Cajuns run out buy a loaf, but unfortunately it’s an exclusive product of south Louisiana, so you gotta come down to Acadiana to try some.
Now French bread may be perfect for po’boys, but there’s no better way to soak up gravy than with a slice of Evangeline Maid Bread. Sometimes I like to stuff it full of rice and gravy or potato salad for some hot carb on carb action (now we’re talkin’). When I’m down home, I don’t need no whole grain bread, bring on the refined white flour goodness, digestive system be damned.
One anonymous Evangeline Maid Bread enthusiast said it best, “It’s white bread, but it is the stuff dreams are made of, and it’s unavailable anywhere outside of south Louisiana. Some claim to be close, but a fresh loaf of Evangeline Maid is simply dreamy.” Now I couldn’t have said it better myself.