Ok is it the bread

[puff_not_snuff]

Some po'boy gumbo place here use to use bread flown in from some New Orleans bakery. I guess a few spots did otherwise it wouldn't of been affordable. I didn't eat them enough to really form an opinion. Not sure if it's been mentioned but real Philadelphia cheesesteaks are highly dependent on Philly baked rolls due in part to their tap water.

I don't buy much bread because my girlfriend has been avoiding gluten but when I do I only buy from this bakery as they make the best bread that I know of here in NYC. Not cheap but worth it and even if the loaf manages not to be consumed in a few days it still tastes great.

She Wolf Bakery | Bakery in New York

She Wolf Bakery makes superb bread using patient, practiced, and proven bread-baking traditions and healthy ingredients. The range of flavors, crumbs, and crusts is surprising and impressive given that the bakers only use flours and natural leavens.

www.shewolfbakery.com

 

[Indygrap]

it's the bread.
People in the New Orleans area love their Po-Boys. I'm mostly unimpressed. My restaurants use top-inside round, choice grade beef that we cook and slice daily. If you are using cheap, pre-cooked roast beef on my Po-Boy, I'm not eating that crap.
And, the bread is the key to a decent Po-Boy in New Orleans, in addition to the meat. Almost no-one serves good meat, but some companies use Leidenheimer bread. Poor quality meat is salvageable on this bread. If they don't know what bread they are using, I'm not getting a Po-Boy.

Louisianans Know The Best Po'Boys Are Made With This New Orleans Bread

Po’boy bread has a thin, crispy crust and a pillowy soft interior. New Orlean's classic bread is also synonymous with a bedrock local businesses—Leidenheimer Bakery.

www.southernliving.com

Parkway does a pretty good job:

Parkway Bakery And Tavern Has The Best Po’Boys In New Orleans

Parkway Bakery and Tavern in New Orleans has been around since 1995 and the long line at lunch proves it is a true classic.

www.southernliving.com

Well said! Parkway, IMHO, has perfected the shrimp Po-boy. There are several others in the city that I’ll go to if I happen to be in that area. Domalisi’s, Verti Mart, & Killer Po-boys(if you want something different) but they all use Leidenhimer bread. There’s also a huge Vietnamese population here & they brought the baking knowledge learned from the the French occupation with them. Dong Phuong Bakery makes & distributes banh mi buns to a lot of restaurants & there is no substitute. They also do king cakes during carnival season & people go absolutely ape over them.
But yes, overall the US is behind the curve when it comes to bread. You can find it, but it’s not a birthright like it is in France or Italy.

 

[krizzose]

I can't imagine any bread that would be edible after a week, let alone a couple of weeks.

That must be some fridge you have there.

Regards,

Jay.

It keeps things cold, like most fridges

 

[mawnansmiff]

It keeps things cold, like most fridges

All fridges desiccate food, bread included. That said, maybe you like dry bread, I know my sister does.

Regards,

Jay.

 

[krizzose]

All fridges desiccate food, bread included. That said, maybe you like dry bread, I know my sister does.

Regards,

Jay.

Which is why, as mentioned in my post, I toast it or make grilled sandwiches with it after I put it in the fridge. Apparently I should have said “only” to avoid an inference of the opposite of what intended to convey. Not enough verbal bread crumbs.