Loretta’s Authentic Pralines
“Butter, sugar, milk and pecans.”
These are the four simple ingredients that go into making an authentic praline, according to Robert, Loretta’s son. (Yes, the Loretta from the sign outside.)
But executing a perfect praline is no easy task. Everyone has their own secrets and techniques that they use to give themselves an edge.
“We started from a third generation recipe in the kitchen at home,” says Robert.
Today, Loretta’s Authentic Pralines sets the standard for the sugary treats. As far as production is concerned, Robert is a jack of all trades and master of all.
“I can do everything from top to bottom,” says Robert.
Although the classic creamy pralines are the favorite, Loretta and Robert don’t shy away from experimenting in the kitchen. With praline cookies, praline cupcakes and praline shoe soles, which are flattened, you can try pralines in ways you never thought existed.
“We also have praline beignets,” says Robert. “They’re beignets stuffed with praline and cream cheese.”
Let’s pause here for a moment to think about it … praline beignets. If you don’t know what a beignet is, picture a fancy donut buried in a mountain of powdered sugar. (And you probably shouldn’t admit you didn’t know that while you’re here in New Orleans.)
Getting involved in the family business was an easy decision for Robert.
“Seeing people enjoy what you’ve made is always rewarding,” he says. “If you serve sweets, you’ll be in business a long time.”
Speaking of business, Robert and Loretta sell their delicious pralines at the French Market, so if you can’t make it out to Rampart, don’t fret.
“People visit the French Market for the history … for something extraordinary,” says Loretta. “You should come for some shopping, or a day of music, but make sure you save some room for dessert.”
Life sure is sweet in New Orleans.
Don’t be surprised if your dog comes out with an official announcement to the restaurant — we’ll let this part be a bit of a surprise. Al talked to us about keeping things unique at Dat Dog.
“We always want this to be a fun and festive place where people want to eat,” he says. “Everyone who works here has individuality, and we don’t suppress that.”
“Embrace your bliss” today at Dat Dog.