|
Floyd Poché,
Proprietor |
|
|
||
|
USDA Approved
For |
|
|
|
|
SMITHSONIAN ACQUIRES FROTTOIR !An exclusive new story connects our National Museum (The Smithsonian) with True, Original Acadiana Culture, Heritage, and Music! The Smithsonian has acquired two hand-made American musical instruments called the FROTTOIR (rubboard) unique to Southwest Louisiana music from Tee Don Landry, son of the Frottoir's first maker!!! These instruments are housed in the National Museum of American History.
Recent Media Coverage of Poche's Market
Crawfish is King in Breaux BridgeWe learned more about crawfish from another local resident, Floyd Poché, whose crawfish pond supplies his popular business, Poche's Market and Restaurant at 3015A Main Hwy. Poche's specializes in boudin, an old-time Cajun sausage made from pork, rice, onion tops and special seasonings. Floyd sells his Cajun specialties at the market and restaurant and ships 10,000 to 12,000 pounds of meats from his smokehouse to mail-order customers every week. Back to topIf you follow the boudin trail you'll find Poche'sby Lucy Leger
When our ancestors landed on these shores they had little more than the clothes on their backs. With
their ingenuity they were able to survive. They had a way of creating things with
what they had. Perhaps, some of this came with them from a land and culture they
had left behind. They raised hogs and cattle to supply them with the necessities of
life. During the fall when the weather was cool and most of their crops were
harvested, it was time for celebrating and getting ready for In 1859, along the banks of The Bayou Teche, near Breaux Bridge, Antoine and Adela Poché made their home. They farmed the land and also raised cattle and hogs. Antoine, a man with a good eye for business, opened a meat market. Under a large pecan tree overlooking the bayou he would butcher is hogs, boil them in a big black iron kettle and make cracklins, boudin, sausage, and hog's head cheese. He used a hand saw to cut his meat. Hogs weighed anywhere from 300 to 500 pounds when butchered. Wood from a pecan tree was used to smoke the meat. This gave it a delicate flavor. Fire later destroyed the business, leaving a devastating effect on Antoine's health. Lug Poché, Antoine's grandson, and his wife
Eleanor inherited the business, a small one room store. In 1962 Poche's Market and
Restaurant was established. Lug provided quality products and excellent service
to his customers. As a result the business prospered and grew. In 1976 Lug retired
and passed the business on to his son Floyd. Today Floyd and his wife Karen run the business. At Poche's you will find the
traditional, out of this world cracklins, boudin, sausage, and hog's head
cheese along with good service. Back to topThe best Boudin comes from a small area in Southwestern LouisianaJudging was a difficult task because of the superior quality of most of the recipes. However, after the scores were
tabulated, five stood out from this elite crowd. The top two versions—from Poche's and
Vautrot's—are perhaps the finest boudin I have ever tasted. Poche's is situated off the beaten path
between Breaux Bridge and Cecilia, just past Poche's Bridge. Lines of patrons buying
Cracklins and boudin usually obstruct a large glass counter in the middle of the grocery store
that displays a wonderful selection of quality meats and sausages. Customers drive from far and
wide to visit Poche's because of its superior boudin. The pork is coarsely ground, providing
a textured landscape on the palate, which is accented by a harmonious seasoning scheme. The coarseness of the stuffing,
along with complementary seasoning creates one of the finest boudin recipes in Cajun country. Back to topBREAUX BRIDGE: Poche’s Market & RestaurantA sign outside reads “World Famous Cracklin’s.” Inside you can go hog wild feasting on the pork products that have made Poche’s Market a legend in its own time. But don’t let that fool you. During the course of each year’s crawfish season owner Floyd Poché serves up over 100,000 pounds of perfectly seasoned great big crawdads that are harvested from the family’s own 120 acres of ponds. For those who’d like to pack a picnic or take a box of Cajun specialties home, the market’s a one-stop shopping bonanza. From sweet potato pies, pecan pralines and locally roasted Community coffee to jars of roux, Andouille sausage, smoked Tasso and crawfish rice boudin, it’s all there. And if for some strange reason you hunger for something other than craw, Poche’s plate lunches are piled sky-high with down home cooking. At $3.50, the Fried Chicken Plate (served with Dirty Rice and two veggies) is one of the best bargains to be found anywhere. Located at 3015-A Main Highway. Phone: (318)332-2108. Open daily 5:30AM-9PM. Back to topRecommendations from Mark F. SohnPoche's Meat Market is recommended for its variety and quality. Floyd Poché is an excellent home style producer. Poche's Meat Market Back to topQuality and where to get itPoche's Tasso Ham by Susan Spicer Back to top
|
Send mail to Webmaster:
with questions or comments about this web site.
|
