Located at 1902 W. Pinhook Road., Poupart Bakery Inc. is a local French bakery that specializes in authentic pastries, breads and desserts inspired by traditional European recipes. Known as the only authentic French bakery in Acadiana, Poupart has become a staple in the community for its fresh baked goods, classic techniques and long-standing reputation for quality.
This bakery offers a wide selection of desserts, as well as sandwiches and pastries. Some of the desserts I caught a glimpse of included an assortment of cookies, brownies, cakes, petit fours, éclairs, cannoli, pies and fruit tarts. Some of the website’s highlights include Almond Tarte, Baba Rum, Baklava, Chocolate Mice, Chocolate Lava Cake, Creme Brulee, Fig Pockets, French Cheesecake, French Horn, Lemon Tarte, Macaroons, Strawberry Parade and Turtle. Their daily sandwiches and croissants include chicken salad, ham and cheese, muffaletta and provolone.
The bakery also offers daily breakfast and lunch. On their menu, they feature several classic French dishes. For breakfast, some of those meal categories include danishes, croissants, assorted breakfast items (cinnamon rolls, strudels and scones), quiche, breakfast sandwiches and biscuits. For lunch, their menu features daily specials (including mainly sandwiches) and Chef Kyel’s Salads.
Their sandwiches include Pork Loin, Brisket Poboy, Croque Monsieur, The Club, The Grinder, French Dip and Shrimp Scampi Ciabatta. Chef Kyel’s salads include his specials, Black and Blue, Praline Chicken, Caprese, or Caesar. The Caprese and Caesar salads can also come in wraps.
François Poupart, a trained French baker who moved to Lafayette from France in the mid-1960s, started Poupart Bakery in 1967. Poupart quickly saw that Acadiana was the perfect place to open a traditional bakery because of its strong French cultural roots. At first, it was just a small family business. However, it quickly grew into one of the most famous bakeries in the area, known for its authentic French breads and pastries made using traditional European methods.
The bakery moved to its current location on Pinhook Road in 1970, and it has been there ever since. The business has always been family-owned, and after completing formal training in Paris, François’ son, Patrick Poupart, took over running it. They all agreed to stick to traditional baking methods, meaning croissants and baguettes continued to meet the same standards set in France.
The bakery’s atmosphere is immediately noticeable. The smell of fresh bread, sugar and chocolate hits you as soon as you walk in. The display cases are full of rows of pastries, cakes and desserts that are almost too much to handle, but in a good way. It reminded me of a mini grocery store, with shelves displaying jellies, Cajun spices, French bread, pound cake and the bakery’s own recipes. The space is simple but charming, and there are always customers coming and going. Many of them are regulars who know exactly what they want.
My colleague and I had the pleasure of visiting this French bakery on Wednesday, March 18. When we walked in, we saw long glass cases full of éclairs, fruit tarts, cannoli and layered cakes. Customers took their time picking out what they wanted, and many of them ordered more than one pastry at a time. The line moved quickly, and we began ordering our assortment of items. Our order included chicken salad croissants—which we picked out of a cooler—orange juice, milk, a French horn pastry, cannoli, chocolate lava cake, éclairs, a black raspberry tart, a fruit tart, tiramisu, pecan pie, honey puffs, creme brulee, and a pound cake.
After we paid for our food, we began digging in. First, we tried our chicken salad croissants, which were soft, flaky and buttery. The chicken salad was creamy and well-seasoned, pairing perfectly with the croissant’s light texture. It was simple but very tasty, making it a great light lunch option.
The pastries were what really set Poupart apart from other bakeries in Acadiana. After finishing our croissants, we decided to take our desserts home and try them over the next few days. The éclair had a light pastry shell filled with rich cream, with smooth chocolate on top. The texture was just right, not too soft or too hard. The cannoli had a crunchy shell and a sweet, creamy filling that wasn’t too heavy.
The black raspberry tart was one of my favorite things. The crust was crisp and the filling was a little tart, which made the sweetness and flavor work well together. The fruit tart was just as good, with fresh fruit on top that made it taste bright and refreshing.
The tiramisu was light and had a strong coffee flavor, while the chocolate lava cake was rich and almost too rich. The pecan pie was a classic Southern dessert that complemented the other desserts. It had a sweet, nutty filling.
The honey puffs were light and airy, and the sweetness wasn’t too much. The pound cake was thick and buttery with hints of lemon and strawberry, and it tasted simple. The creme brulee also stood out to me. The top had a layer of perfectly caramelized sugar that broke apart with each spoonful, revealing a smooth, creamy custard beneath. The texture was rich without being too heavy, and the flavor was simple but well-done.
Overall, I thoroughly enjoyed my experience at Poupart Bakery. The food was fresh, flavorful, and beautifully prepared, while the atmosphere created a welcoming, authentic experience. With its long history and commitment to quality, Poupart continues to stand out as one of Lafayette’s most iconic bakeries.
If you would like to visit this bakery, they are open Tuesday through Saturday from 7 a.m. to 5:45 p.m, Sundays from 7 a.m. to 4 p.m. and are closed on Mondays.
