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The rise and survival of Leidenheimer
When you're running a hot, new restaurant in Washington, D.C., you have to be prepared for any and all emergencies if you want to keep your customers satisfied. Jeff Tunks, master chef presiding over the kitchen of the trendy Acadiana restaurant in the nation's capital, had honed his skills at the Culinary Institute of America, and, after a stint as head chef at the Grill Room of the Windsor Court in New Orleans, was ready to teach the world a thing or two about Louisiana food. Acadiana was packed every night, and Tunks' ears burned with compliments. He prided himself on his authentic Bayou State ingredients. On his menu, among various Creole and Cajun specialties, was a popular offering, "The Peacemaker" - none other than a New Orleans oyster loaf. And Tunks liked to serve bread from New Orleans' own Leidenheimer Baking Co. Then came Hurricane Katrina.
The nation watched mesmerized, as day followed day and tragedy heaped on tragedy. In Washington, Tunks despaired. Much of New Orleans was underwater and, to add to his misery, Leidenheimer itself was not operational. How could he serve anything but the finest, lightest, crustiest loaf of New Orleans bread?
Naturally, Leidenheimer's came to his rescue. If they couldn't bake in New Orleans, they'd find someplace dry to do it!
As Robert J. "Sandy" Whann IV, fourth generation of the family operating Leidenheimer, explains: "Within a week of the storm hitting, we had been in touch with our friends around the country who are in the baking business. We arranged for our operations manager to travel to Chicago and produce our product in a friend's bakery." Even the muffuletta...