Bake, Rattle, and Roll

So in one of those fateful ‘what if’ moments, David Guas got an intriguing phone call the day before he was to sign a 10-year lease on a little property he planned to turn in to his ‘Bayou Bakery.’ It wouldn’t be all he had hoped and dreamed, but in this economy, it would be a good start. Then a call came from out of the blue, from Stephen Fedorchak and Brian Normile, owners of Clarendon’s popular Liberty Tavern. They summoned David for an impromtu meeting. They had acquired the property across the street, a well-regarded ‘grunge’ coffee house, and were looking for a partner with a compelling concept. They found it in David Guas, and the rest, as they say, is history. This is what those life savings were saved for!

Bayou Bakery opens in August. “It’ll be a homey Southern café – deep Southern – a community house where you come as you are, come with the kids, come and not be judged.”