If you've ever had a New Orleans poor boy then you know it's all about the bread. Real New Orleans French bread is something you can't get just anywhere, or at least that's what we thought. On this week's show, we get down to the dough of it and see what's happening with bread in the Big Easy. We begin with Graison Gill. For years, Bellegarde Bakery has been milling and baking fresh bread for over 120 local restaurants and markets. We visit his Apple Street bakery, where Graison explains how he came to love New Orleans and baking. Next up is John Gendusa Bakery, the originators of the famous poor boy bread. We hear the story of the first poor boy loaf ever baked from the inventor’s grandson, John Gendusa. Then, we catch up with the fourth generation, John’s son Jason, who is at the helm of the family bakery today. Finally, we sink our teeth into a piece of New Orleans cultcha by way of Leidenheimer Baking Company. Sandy and William Whann tell us about their famous bread and bakery, now celebrating 125 years in business.