Unsurprisingly, Mardi Gras won’t be the same this year at Courthouse’s Bayou Bakery.
But that doesn’t mean that the decade-old, New Orleans-inspired eatery is out of fresh ideas for Tuesday’s festivities.
This year, the restaurant is offering a take-home “Mardi Gras in a Box,” which includes a king cake with a do-it-yourself decorating kit, beads, masks, a murder mystery party game, and Pat O’Brien’s signature Hurricane mix.
The party in a box is intended for six to eight people and costs $135.
“Knowing that really no one is going to large events or celebrating Mardi Gras anywhere, what we did is brought a kit… so that basically the party comes to you,” says David Guas, chef and owner of Bayou Bakery.
The restaurant is also selling individual king cakes, king crown cookies, and Mardi Gras pralines, as well as offering catering and its lunch and breakfast menus.
While business has continued to be steady, Guas says that king cake sales are way down this year.
“What’s obviously different than last year is that we don’t have our corporate clients that are buying 25, 30 king cakes all in one swoop,” says Guas.
Last year, he tells ARLnow, they sold about 1,500 king cakes. This year, he expects to sell fewer than a thousand. This despite the fact that they have now partnered with the online ordering platform Toast in order to sell cakes around the clock.
Guas is still keeping busy, despite the more subdued Mardi Gras this year.
Last March, 24 hours after schools shut down, the chef began serving red beans and rice from outside of the bakery to anyone in need. That evolved into a partnership with Real Food for Kids for an initiative called Chefs Feeding Families, which provided free, plant-based meals to local families, students, frontline workers, hospitals, and shelters.
That initiative continues, says Guas, with a recent partnership with Arlington County that sends 150 to 200 meals a week to Virginia Hospital Center. In total, the initiative is still providing about 300 meals a week; funds come from grants, private donations, and community support.
That isn’t all, though. Guas also helped to feed the National Guard while they protected the Capitol throughout January, dropping off hundreds of sandwiches to the troops. He’s currently in the midst of co-organizing Bean-efit, a joint effort with 25 other local restaurants to provide a free meal of beans to anyone in the hospitality industry on Mardi Gras (Tuesday, Feb. 16) from 4-6 p.m.
“Any industry employee who’s been furloughed, now part time, or lost hours, doesn’t matter, gets a free meal,” he says. “We’re not going to ask questions. We’re not taking names. We’re not vetting at all.”
While Guas and the Bayou Bakery team have continuously been cooking, baking, and working over the last year, business remains down. The care-free boozy brunches of the before-times, after all, were more lucrative than take-out sandwiches and coffee.
The restaurant, meanwhile, has taken on plenty of additional expense and effort to continue operating during the pandemic, from constant cleanings to a kitchen remodel to a new ventilation system.
“It sucks. There’s nothing positive about it,” Guas says.
He remains optimistic, however, that Bayou Bakery will make it to the other side of the pandemic.
“I’ve got no other choice but to make it work. That’s why I’m in the restaurant six days a week… and I have a mask on for 12 hours a day,” he says. “I got no plans to go anywhere.”
Photos courtesy of Bayou Bakery
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