While the original cafe is a New Orleans landmark, it has expanded to multiple locations around the New Orleans area and the Louisiana Northshore. The original Café du Monde coffee stand was established in the New Orleans French Market in 1862 and still operates 24 hours a day, 7 days a week. The iconic green and white striped awning and the smell of the fried dough and coffee is unforgettable for anyone who has made their way to the stand for the popular pastry. When thinking of beignets, Café du Monde is most likely the first thing that comes to mind.
While you can find some variation of beignets in most every city and town in Louisiana these days, the following are arguably the most popular spots: Café du Monde In 1958, the French Market doughnuts were rebranded as beignets, and later in 1986, beignets became the official Louisiana State Doughnut. They were, and still are, most often enjoyed with café au lait – a strong dark roast coffee and chicory with equal part hot milk. Many found their homes in Louisiana, where their descendants became known as Cajuns.īeignets became popular at the New Orleans French Market in the 1920s, where they were initially called doughnuts. Later, the British took control and forced thousands of Acadians to migrate elsewhere - bringing their culture, cuisine and language with them as they migrated south. In the 17th century, French settlers brought beignets with them as they migrated to the eastern coast of Canada, a region called Acadia. It is believed that the French colonists brought the recipe and custom of making beignets to Louisiana. Other times stuffed with savory ingredients, such as Cajun spices and fresh Louisiana seafood, like these blue crab beignets. Sometimes stuffed with chocolate or fruit jam and served with sweet dipping sauces. However, beignets can be either sweet or savory. The word beignet (pronounced ben-YAY) comes from the early Celtic word bigne meaning “to raise.” It is also French for “fritter.” The typical well-known beignets are fried, fluffy pieces of dough, served hot and doused with powdered sugar.
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