They’re all bound to become po-boys, but as soon as the fresh loaves arrive at Mahony's in the French Quarter, they go straight to the vault.
That’s the bread vault, a snug concrete chamber built into the parking garage just past Mahony's kitchen. Behind its door, temperature and humidity are controlled and carefully monitored throughout the day.
It’s part of an elaborate protocol worked out at the eatery to maintain optimal conditions for this city’s humble, famously perishable, absolutely foundational po-boy bread. After all, there’s a lot riding on them.
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