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There’s nothing better than our Sweet Cream custard warmed with cane syrup and pecans that are deep-fried to perfection and seasoned with a blend of Creole seasonings. Every pint is topped with its own house-made Brûléed Sugar Cookie. Much like molasses but a little thinner in consistency, cane syrup is a staple on the Cajun/Creole table and is deeply intertwined with Louisiana's history and the chef’s family lineage which can be traced back to the Whitney Plantation, the largest sugar plantation outside of the Caribbean which operated from 1752 to1975 . Our Chef is a direct descendant of the 354 slaves owned by the Haydel family. This flavor pays homage to that legacy.

Georgianna's Brûlée (NTWT 1 PINT)

Excluding Sales Tax
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