Easy as Pie
While Americans have long had a particular sweet tooth when it comes to pie, Guas provided viewers a selection of pastry wonders from the oven filled with the season’s freshest fruits from the farm in desserts such as a Black & Blue Crumble made with blackberries and blueberries literally bursting at the seams, and an Apple Spiced Upside Down Bundt Cake- the perfect way to incorporate the season’s juicy and crisp apples into one of the most classic American desserts – only with a twist. Guas topped off the morning with his tangy-sweet Lemon Icebox Pie that will tweak your tastebuds.
Bayou Bakery is the first eatery in the D.C Metro area to offer authentic, delectable southern sweets and savory casual eats. From Muff-a-lottas to Crawfish Etouffee, Guas’ Louisiana country cooking shines through in Breakfast Biscuits, Pimento Cheese, PorKorn, pickled Eggs and jars of Bread & Butter Pickles that are available for purchase at the register. And that’s not all – desserts include such Southern favorites as Beignets and Chicory-Coffee Pralines, Layered Cakes, Pies, Puddings, and Heavenly Hash. But Guas’ appealing dessert style, best described as ‘elegant comfort food,’ has clearly caught the attention of culinary experts and media alike. His first cookbook, DamGoodSweet - Desserts to Satisfy Your Sweet Tooth New Orleans Style [Taunton Press, 2009] was named one of Food & Wine’s “Best New Dessert Cookbooks” of the year and earned Guas the prestigious position as a finalist for a James Beard Cookbook Award and the International Association of Culinary Professionals Cookbook Award. In addition, for the past 13 years, Guas has received numerous accolades and recognition from magazines and periodicals such as Esquire, Bon Appétit, Food & Wine, The Washington Post, The New York Times, and Food Arts magazine.