Chef, how are you today?

Let me tell you something, E. I'm as cool as the weather, but I have the perfect segue because it's all about buying in, and it's three ways that we buy in.

I bought into the show 106.7 The Ticket inside New Orleans with Eric Asher.

We wanted our customers, 40 years, just like you said, my mom started this business.

She had the city buy in to what she believed in.

Butter, sugar, milk, and pecans, a creamy, chunky, delicious piece of New Orleans.

And last but not least, as the official Tuesday show sponsor, I want people listening to this voice and your voice to buy in on my mom's legacy.

Chef, tell us all about those incredible beignets.

Handcrafted sweetness made in small batches using recipes that have passed, passed down by generation to generation to generation, and it starts with the pralines, doesn't it, Chef?

Always, E.

That is the foundation of the business, just like the foundation of a house, just like the roof of a house.

It is very important.

Butter, sugar, milk, and pecans make up what we do, and we put it in everything.

And let me explain to anybody who has not heard the official Tuesday sponsor, Chef Rob, myself, speak on how we do the pralines.

Butter, sugar, milk, pecans, we cook that bad boy down to 350 degrees.

You, you come in, you sit down, you en- enjoy the ambiance of Loretta's, and I'm telling you, they'll bring those beignets out to you piping hot.

Man, how, how, how gratifying would it be for them when they open up that box and they see they're getting the Loretta sweet treats right there for them? Tell us all about those gift baskets and gift boxes, how folks can get those sent anywhere within the continental United States or right here in New Orleans.

That's right.

It is holiday season.

It's coming within the blink of an eye, E.

At the end of the month is Halloween.

Yes, it is going that fast.

Why not get you some of our custom-made gift baskets and boxes starting at $25? We custom make a gift basket for you tailored to however you want it, ship anywhere in the continental United States.

Again, again, they are the talk of the United States, not just the talk of New Orleans, those incredible beignets.

Mm.

You get three of those per order, but we didn't stop there.

We do a chocolate version of that as well.

We do a peanut butter and jelly version of it.

And guess what? If you just want powdered sugar, we can make that happen for you.

But this is where Loretta's comes to shine, because I think my mom was thinking light years ahead when she came down with, when she came up with this.

The crab beignet, one of the most delicate bites in the city.

Break it down for the audience.

This is only a t-

[alarm blaring] Lines have been speaking for themselves, and it's so crazy because when I go out and talk to the crowd, the lines through this little S and it snakes all around the warehouse.

People, more and more every week that I come on this show, every time you see it on social media, people are coming to the warehouse, the brick and mortar, 2101 North Rampart Street on the corner of Rampart and Frenchmen, and I love the fact they are getting out of the heat.

They are coming in, kicking their feet up, getting the sweet blend, getting the cold brew, engaging with us, seeing the history behind Loretta's Pralines.

It is a fact, Rampart and Frenchmen is the place to be.

Now, I get it.

If you want something more grab-and-go, you're rolling, you have 15 places that you wanna hit up while you're spending some amazing time in New Orleans, go ahead.

Tell us all about it.

Tell us all about what's happening at Loretta's at both locations of Loretta's Authentic Pauline's beignets and sweet treats.

Well, it's September E, and it's one of those kind of months where it's up and down, but everything has been on an up and up.

The beignets have been flying off straight out of the fryer into our customers' bags, and I couldn't be any happier.

Both locations have been ripping and running with lines, and I say it all the time.

We make sure that the consistency is the same at both locations.

So let's start off with the savory beignet, one of the best bites in the city.

Super jumbo lump crab meat, the crab beignet.

Yeah, those extended hours are fantastic, but you don't stop there because when it comes to beignets, you have a sweet version as well, don't you?

Talk, tell, tell us a little bit about it.

Yes, let's talk about that menu.

Let's talk about the foundation of the business.

It is called Loretta's Pralines for a reason.

Butter, sugar, milk, and pecans.

When my mom came up with this concept to pr- ... pralines and the beignets, it took the business and we skyrocketed.

Imagine butter, sugar, milk, and pecans mixed in a smooth, velvety, creamy texture that we pump into hot, fried-to-order beignets.

How could folks do it?

Come on.

That's all seafood beignet.

The reason why the law and the reason why those locations are going to be packed this weekend.

Super jumbo lump crab meat served on a beignet with the sauce on the side.

And when I say super jumbo lump, just go on Instagram, Facebook, or your favorite social media.

Get the pictures.

Check out what I'm talking about.

Chef, tell us all about it.

sweet is the base

of the company.

Sugar, pecans, and milk.

My mom, when she came up with Loretta's Pralines over 40 years ago, the Pralines were so synonymous to the South and this region and New Orleans and the state that she made sure to put her name with New Orleans in the logo with Pralines.

Now that we multiply and fast forward years down the line, we continue my mom's legacy because we take that beignet and that praline and we mash them together.

And let me tell you, some of the most decadent sweetness you'll ever, ever taste.

You got that smooth.

We have made

which one do you want me to start with? Oh, man, could you start with the sweet? Because you know how much I love those sweet beignets.

The sweet beignets, two of the most New Orleans iconic menu items ever.

A praline and a beignet, and we found a way to match the best of both worlds.

We take a fried beignet that is fried to order, and we take our very own in-house-made, right there in the kitchen, sprawling stuffing.

Big, smooth, velvety, creamy texture that we pipe inside of that beignet.

We take sprawling icing, and we drizzle that on the top of it, and we give you a little powdered sugar.

You've seen them online on every social media post when people come down.

Chef, tell us all about it.

Please tell us all about the, the, the sweet side, then we'll get into that savory.

Well, I think the genius with the legacy that my mom started over 40 years ago is that she took two things that was so New Orleans, the beignet and the praline, and we have the perfect mash at Loretta's Pralines.

And I'll say it all the time, two locations, 1100 North Peters, Stall Number 9, 2101 North Rampart Street on the corner of Rampart and French Street.

We have such a smooth, velvety ice filling that we put those beignets in, but she didn't stop there, E.

We actually take that same beignet, and we do a praline icing, and then we do the powdered sugar.

Let me tell you, one of the best decadent treats in New Orleans, and we did not stop there.

We have a chocolate version of that as well, peanut butter and jelly version.

How can they do it?

Tell us all about it.

Yes, everything fried to order.

Let's start with the staple beignet.

And I'm not talking about the crab.

I'm talking about the praline beignet.

It is a sweet concoction my mom came up with.

Just think of creamy, velvety, smooth texture, tight praline base inside of three beignets because you get three per quarter.

Tell us all about it.

Break it down for us, Chef.

Let's start with the suite, the base of the company, my mom, Miss Loretta, her legacy.

The beignet itself, the praline beignet, is a perfect mash of New Orleans all put together.

You have the praline and you have the beignet, and we have such a smooth, velvety texture.

that we put inside that thing, along with that proline ice and your proline and your powdered sugar.

But we didn't stop there.

There's also a peanut butter and jelly version of it.

Tell us all about those sweet treats.

Tell us all about it.

I'm going to run through it.

Let me tell everybody who's in town for the X Games.

2101 North Rampart Street.

Two types of beignets, savory and sweet.

Yes, I said it.

Savory and sweet.

Tell folks all about it.

college,

and I was really more inclined to be an athlete than anything else.

I wasn't particularly good at school.

Okay.

The only thing I was good at was if it was a poetry assignment I could write upon.

Okay.

And it wouldn't rhyme, and the teacher would go, oh, hi.

So when he gets to Austin, he puts an ad in the paper in the Chronicle, and he wants to get musicians to play.

They are decadent and delicious, and please do.

We have a sweet beignet.

That is that praline beignet, but we didn't stop there.

We have a chocolate version of that as well, a peanut butter and jelly version, and then my mom sat there and said, "You know what? We gotta start doing savory." And one thing about that Gulf of Mexico that we all love of enjoy, and enjoy is the seafood.

And she said, "I'm gonna take some of that seafood because New Orleans has some of the best seafood in the world." So we came up with the crab meat beignet, a stuffed crab beignet.

It is one of the best bites in the city.

I'll say it to you every Tuesday, it is what, why you see the people in the lines, one of the best bites.

You go last week to this week, it's gonna taste exactly the same.

Once again, Essence doesn't disappoint, right?

Not at all.

We had record-breaking numbers on Saturday and Sunday.

And I was so glad to see you come in, to see the line swirl all in the Middle East.

Not a place to sit down.

The French market was just...

Topping as well, E, it was a blessed weekend.

Tell us about it.

the beignets

that is what everybody is coming for let's start with the savory one of the best bites in the city soft jumbo crab meat and that is what everybody is getting in line for come early like eric said it is super jumbo lump crab meat served on the side with a creamy sauce that is so delicate and decadent with that crab that is what they are coming for we will have plenty of those But we don't stop there.

For your chicken lovers, we got the fried chicken beignet, marinated overnight, dark meat chicken.

Oh, my goodness.

It is served with a special sauce on the side.

We also have a seafood beignet that has shrimp.

and fish on it.

Tell us a little bit about what goes in that Cool Brew.

Let's talk about the beignets first.

Let's talk about it.

Let's go with savory first.

One of the best bites in New Orleans.

You got your muffaladas, your gumbo, your jambalaya.

But one of the best bites that you will have is featured in Jazz Fest.

It is featured in French Quarter Fest.

I know they got them out there, but nothing like Loretta's serving you.

And did you accompany that with your incredible beignets? Tell us all about them.

Oh, let me tell you, it's Friday.

We rocking and rolling.

We are into the weekend.

Why not come to Loretta's Trolley, both locations, 2101 North Rampart Street.

It is perfect sit-down spot right on the corner of Rampart and Frenchman where you can get both savory and sweet beignets and eat.

We know how to do it, and we do it one way, and that is the right way.

If you're not into the cool brew, and I don't know why you wouldn't be, dark roast, again, cool brew with that hint of vanilla, you've got that Loretta sweet blend for them as well, don't you?

Tell us all about it.

Yes, sir.

2101 North Rampart Street.

We call it the hub.

It's the brick and mortar.

I love the fact that you can come in, get your ice latte, a Loretta sweet blend, look at our new display that we just bought in last week, and let me tell you, he we love the area and you know how the barony is being on the corner of rampart and frenchman we are blessed to have been there for decades we are making improvements but eat at the end of the day people come in and they want those beignets they want those beignets served hot and fresh with no warming lights and he i love the fact that you my friend come in our kitchen you see how the production goes you see the heaven flow and how efficient we are.

And Eric, we are continuing to be better and better every week.

Chef, hours of operation for both locations.

Talk about those incredible beignets, Chef.

And, yes, I'm so glad you said it.

Hearing that voice of yours for the miles and miles that your radio station stretches, your order is made fresh.

You cannot call me at 504-944-7068. and say drop an order of beignets because we will only drop them when you come in that beignet is served hot fresh and ready to go along with our seafood and the seafood beignet the crab meat beignet the super jumbo lump crab meat beignet because that's only the one way to serve it and of course our fried chicken beignet peanut butter and jelly our world famous sprawling beignet which is offered in a chocolate version as well.

Everything is took to order, my friend.

Come one, come all, because when we do it, and the only way Ms. Loretta would do it was to do it the right way, the consistent way, and E, why not take Creole Tomato Fest 2026.

And I like the fact that it's not a huge festival.

do it?