Trip to Sucre

A few weeks ago Peter and I had an exclusive, all access sneak peak at the Sucré production facility. No one else has ever been allowed inside these walls, save Peter and I, and now you. So feel lucky. Full story coming soon in offBEAT. For now enjoy the photography by Peter via TFS's camera.

The infamous muffins which create Lady Gaga's Poker Face.

These cupcakes are so wonderful they remind us of Angel turds

Eaten raw, fresh rolled pastry dough allows anyone to become a blogger.

Sucre's gelato packaging will remind you of happy, fat kid times.

After milking a gelato cow all day, Peter was rewarded with this Praline Gelato. Sucre's new gelato recipe is much improved.

Replace that tired, old Christmas tree this year with a Macaroon tree.

Who Dat?

Was this your wedding cake? If so, it was delicious.

The Dread Pirate Robert is a giant. Just look how small his camera and tripod are in comparison to his massive frame.

Here, the Dread Pirate lets everyone who reads Blackened Out know, "Congrats! You are reading the #1 Food Blog in New Orleans!!!!!"

Habemus Gelatum

Two weeks ago I lamented about my search for the ever fleeting "real" gelato. For me, neither Sucre nor La Divina makes the cut in terms of texture (which, in my opinion, is what separates gelato from ice cream). After being inspired both by our commenters' suggestions and finishing the Crescent City Classic, I once again embarked on my search for the city's best gelato. And I found it at...

Gelato Pazzo Caffe. Congratulations, Pigna family. You deliver the smoothest, softest, richest, creamiest gelato these taste buds have savored. Above is a half 'n half cup of chocolate and hazelnut. Mrs. Pigna also alerted us to the "Cicconut" flavor (hazelnut with nutella) that unfortunately was not part of that day's selections. The gelato base includes milk from Smith Creamery - as does the base at La Divina. Maybe it's the "imported Italian special mixing equipment" that makes the difference? I don't know they do it, but I'm glad they do.

On a related note, Oak Street (where Gelato Pazzo is located) is undergoing major construction right now. As you can see below, the street is completely torn up and impassable by car. However, all of the Oak St. Merchants are still open for business. So if you're in need of a new pair of white bucks, swing by Haase's and you can stop by Gelato Pazzo next door. Two birds. One stone.

Gelato Pazzo Caffe - Eagle

Gelato

This was The Folk Singer's dessert after our lunch at Gott Gourmet. (And her dessert after our lunch at Semolina's the weekend before, but who's counting right?) She has decided that Sucre's gelato is superior to that from La Divina. I have to agree with her. La Divina lacks the smooth consistency which texturally separates gelato from ice cream. But honestly, I think that Sucre's gelato is not that great either.

What's the problem? Too much air, people. Gelato should should have the texture of thick Greek yogurt. The top of the display container should be thick ribbons as opposed to scoops. Gelato should be thick and smooth and silky and taste as rich as it could possible be (even though it's made with milk instead of cream.)

Let me stop here and make a confession: I believe that gelato is superior to ice cream. I'm probably one of the few people who will publicly admit such a taboo opinion. My conversion took place during my summer in Europe when I discovered Amorino. No bullshit, I once took a 2 hour train ride from Lyon to Paris for the sole purpose of eating dinner at Fromagerie 31 (a cheese shop which will forever hold a place in my heart) and gelato from Amorino. While some more respected bloggers have stated that Amorino is "an insult to Italians everywhere," I think it's the best dessert in the world. Much better than what I had in Italy in Cinque Terre. But what the hell do I know.

Anyway, back to the original question. Why can't I find really good gelato? Are the machines different? Is the milk not as fresh? Does Nutella just taste better in Europe? Maybe I am still looking in the wrong places? I have never tried Gelato Pazzo or Sophie's (which I have been informed is now closed), so I am keeping my fingers crossed that someone else can deliver the goods.
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To be continued....