Chef Remy
Cane Syrup Molasses Cookies
Soft, crackle-topped spice cookies made the Louisiana way, with pure cane syrup instead of molasses bringing a lighter, more complex sweetness that tastes like the sugarcane fields in autumn.
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Chef Remy
Creole Spiced Apple Tart
Flaky, buttery pastry cradling tender apples kissed with cinnamon, nutmeg, and allspice, sweetened with Louisiana cane syrup, and scattered with toasted pecans. This is what apple pie dreams of becoming.
Chef Remy
Buttermilk Chess Pie
A humble collection of pantry staples transformed into something extraordinary: tangy buttermilk custard with a caramelized golden crust, baked in flaky pastry until the house smells like your grandmother's kitchen on Sunday afternoon.
Chef Remy
Blackberry Bourbon Galette
A free-form tart that forgives every wrinkle and fold, filled with bourbon-kissed blackberries that bubble into jam at the edges and hold their shape in the center, all wrapped in the flakiest butter pastry you'll ever make.
Chef Remy
Louisiana Satsuma Curd Tart
Silky citrus curd kissed by Louisiana sunshine, cradled in a buttery shortbread shell that shatters at first bite, topped with clouds of fresh cream and the bright perfume of satsuma zest.
Chef Remy
Louisiana Apple Fritters
Crispy, golden pillows of spiced batter studded with tender apple chunks, fried until impossibly light and drizzled with a sweet vanilla glaze that pools in every crevice, the kind of treat that makes Sunday mornings worth waking up for.
Chef Remy
Southern Butter Rolls
Pillowy soft yeasted rolls brushed three times with melted butter, the kind that pull apart in tender layers and disappear faster than you can bake them, straight from generations of Southern Sunday tables.
Chef Remy
Sopapillas with Honey Butter
Puffy, golden pillows of fried dough dusted in powdered sugar and torn open to reveal steamy hollows just begging for a generous swipe of whipped honey butter, the kind of treat that makes you feel like a kid at a county fair.
Chef Remy
Chocolate Chess Pie
A humble Depression-era treasure with a crackly sugared top giving way to intensely fudgy chocolate custard, the kind of pie that proves simple ingredients and honest technique beat fancy every time.
Chef Remy
Buttermilk Sugar Cookies
Tender, old-fashioned drop cookies with the gentle tang of buttermilk and a sparkle of sugar on top, soft enough to melt on your tongue and homey enough to make you feel like a kid at your grandmother's kitchen table.
Chef Remy
Praline Cream Puffs
Golden choux pastry puffs, crisp and light as summer clouds, filled to bursting with silky pastry cream studded with candied Louisiana pecans, the kind of dessert that makes your dinner guests forget every course that came before.
Chef Remy
Buttermilk Drop Biscuits with Cane Syrup
Tender, fluffy buttermilk biscuits with golden tops and soft centers, split warm from the oven and flooded with dark, earthy Louisiana cane syrup, the way four generations of bayou families have started their mornings.
Chef Remy
Calas (New Orleans Rice Fritters)
Historic French Quarter rice fritters, yeasted overnight for ethereal lightness, fried golden and buried under powdered sugar, the way African American vendors sold them on New Orleans streets for two hundred years.
Chef Remy
Sweet Tea Lemon Tart
The beloved Southern beverage transformed into a silky, tangy dessert with a buttery crust that shatters at first bite and a filling that whispers of front-porch afternoons and ice-cold glasses sweating in the summer heat.
Chef Remy
Louisiana Strawberry Eclairs
Light-as-air choux pastry shells cradling billows of fresh strawberry cream, crowned with a rosy glaze made from real Louisiana berries, the kind of elegant yet honest dessert that makes springtime worth celebrating.
Chef Remy
Praline Cream Cheese Danish
Buttery, shatteringly flaky Danish pastry cradling a pillow of sweet cream cheese, crowned with a decadent pecan praline glaze that pools in every golden crevice, the kind of breakfast worth waking up early for.
Chef Remy
Bourbon Brown Butter Blondies
Dense, butterscotch-scented bars made with deeply nutty brown butter, good Kentucky bourbon, and toasted Louisiana pecans, finished with a boozy glaze that pools into every crack and crevice.
Chef Remy
Cinnamon Roll Monkey Bread
Tender pieces of cinnamon-sugar dough baked in a cascade of buttery brown sugar and Louisiana cane syrup, studded with toasted pecans and drizzled with cream cheese glaze, meant to be torn apart and shared by the handful.
Chef Remy
Beignet Churros with Chicory Chocolate
Golden pillows of fried choux dough with ridged edges that shatter on contact, rolled in cinnamon-cayenne sugar and dunked into a bittersweet chicory chocolate sauce that tastes like New Orleans in a cup.
Chef Remy
Louisiana Coconut Cream Pie
A towering celebration of silky coconut custard nestled in a shatteringly crisp butter crust, crowned with clouds of golden-tipped meringue and a snowfall of toasted coconut that whispers of Sunday suppers and special occasions.
Chef Remy
Southern Buttermilk Pie
A humble country custard that transforms five simple ingredients into something silky, tangy, and impossibly comforting, the kind of pie that proves good cooking does not require fancy ingredients.
Chef Remy
Bourbon Pecan Morning Buns
Buttery laminated dough spiraled with bourbon-kissed pecans and dark brown sugar, inverted from the pan with a sticky caramel crown that makes your whole kitchen smell like Sunday morning in New Orleans.
Chef Remy
Southern Chess Pie Bars
My grandmother's chess pie transformed into shareable bars, with a buttery shortbread base supporting that unmistakable custardy filling with its golden, crackled top and sweet tang that defines true Southern baking.
Chef Remy
Mississippi Mud Brownies
Three layers of pure Southern indulgence: a fudgy, pecan-studded brownie base blanketed with pillowy marshmallows and draped in rich chocolate frosting, named for the dark, muddy banks of the great river herself.
Chef Remy
Brown Butter Pecan Shortbread
Sandy, crumbly shortbread rounds perfumed with deeply nutty brown butter and studded with toasted Louisiana pecans, finished with a whisper of flaky salt that makes every bite sing.
Chef Remy
Louisiana Strawberry Shortcake Biscuits
Flaky buttermilk biscuits split warm from the oven, piled high with sugar-kissed Louisiana strawberries swimming in their own rosy syrup, crowned with billows of real whipped cream.
Chef Remy
Southern Tea Cakes
Tender vanilla butter cookies from generations of Southern kitchens, with crumbly edges and soft centers that practically dissolve on your tongue, best enjoyed with a tall glass of sweet iced tea on a slow afternoon.
Chef Remy
Cajun Fried Peach Hand Pies
Ripe summer peaches spiced with cinnamon and a whisper of cayenne, tucked into flaky buttermilk pastry and fried to a shatteringly crisp golden brown, then drizzled with Louisiana cane syrup glaze.
Chef Remy
Brown Butter Cornmeal Scones
Golden wedges of tender, crumbly goodness where the deep nuttiness of brown butter meets the gentle sweetness of cornmeal, finished with crunchy sugar crystals and begging for a drizzle of local honey.
Chef Remy
Cajun Boudin Kolaches
Soft, golden yeast rolls cradling spicy Cajun boudin in every bite, where Czech-Texan baking tradition meets Louisiana sausage-making, proving that good cooks have always borrowed from their neighbors.
Chef Remy
Cajun Praline Thumbprint Cookies
Tender, buttery shortbread cookies cradling a well of homemade praline, topped with a perfect pecan half. This is what happens when New Orleans candy shop tradition meets Christmas cookie magic.
Chef Remy
Southern Peanut Butter Blossom Cookies
Tender peanut butter cookies rolled in sparkling sugar and crowned with chocolate kisses straight from the oven, the kind of homemade Christmas cookie that disappears from the tin before New Year's Eve.
Chef Remy
Pain Perdu Cinnamon Rolls
Pillowy brioche spirals soaked in vanilla custard and swirled with cinnamon and Louisiana cane syrup, baked until golden and caramelized, then crowned with silky cream cheese glaze. Sunday brunch will never be the same.
Chef Remy
Louisiana Lace Cookies
Paper-thin pecan cookies with shatteringly crisp edges and deep caramel sweetness, the kind of elegant treat that proves Louisiana country baking can hold its own against any Parisian pastry shop.
Chef Remy
Brown Butter Pecan Tartlets
Individual pecan tarts elevated by the deep, nutty warmth of brown butter, Louisiana cane syrup, and toasted pecans, all nestled in a buttery, shatteringly tender crust that crumbles at the first bite.
Chef Remy
Cajun Fried Apple Hand Pies
Flaky buttermilk pastry wrapped around tender spiced apples kissed with cane syrup and a whisper of cayenne, fried until golden and tumbled in cinnamon sugar while still warm from the oil.
Chef Remy
Bourbon Vanilla Profiteroles
Golden choux puffs, crisp as autumn leaves and hollow as promises, split open and filled with bourbon-kissed vanilla ice cream, then crowned with a river of warm bittersweet chocolate that pools on the plate like an invitation.
Chef Remy
Southern Lemon Icebox Pie
A cool, silky slice of pure Southern summer: tangy lemon custard so bright it makes your eyes water, nestled in a buttery graham cracker crust and crowned with billows of fresh whipped cream.
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