I’m a fan of most South Louisiana specialties — crawfish, king cake, Zapp’s Potato Chips, et cetera — but a few things make me feel like a traitor to my local roots: I prefer my coffee without chicory, I’m ambivalent about oysters, and I’m pretty sure I have never in my life eaten a Hubig’s Pie.
Drew Ramsey, the high priest of Hubig's, is facing his century-old company's challenge of rebuilding after a devastating fire destroyed Hubig's factory. Rod Olsen, the titan of tortillas, jumped ship from Zapp's to launch Hola Nola Foods, Louisiana's first and only tortilla maker.
Almost any kind of comeback gets New Orleans excited, since the city lost so much in the flood after Hurricane Katrina. That goes especially for food.
One year ago Saturday, New Orleans lost a beloved brand when Hubig's pie bakery burned to the ground. The hand-held, fruit-filled crescents, fried golden-brown, had been delivered fresh to more than 1,000 local stores each morning.
Pie fans have come out in droves to support the company. But it takes more than T-shirts and fond memories to restart a business from scratch.