The Bekery

2040 E. Walnut St., Lake Charles

I can recall the eager and ambitious beginnings of The Bekery. The off-the-beaten path bakery, in its quaint location just a few blocks from the bustle of downtown Lake Charles, created quite the buzz with its coffee, pastries and breads. Growing in popularity, it quickly outpaced the limits of the building, so it relocated to the upscale Walnut Grove neighborhood in the spring of 2022. 

A recent Facebook post featured the restaurant’s Cuban sandwich, and it caught my attention.  I had to get in there to try it.  

As I made my way across the sidewalk lined in manicured shrubs and blossoms, the delicate aroma of deep roast coffee and fresh baked bread filled the air. 

I have yet to experience the culture and beauty of Paris, but when I entered The Bekery, I felt as if I’d just stepped into a world-class European café. From the ornate dentil trim and design to the baked goods displayed behind polished brass posts and crystal-clear glass, the restaurant carries you to a different place.

While my objective was the sandwich, I knew full well I wasn’t going to be able to get past the counter without ordering a few fresh baked goods to go, as well.

A carafe of chilled water was brought to the table. Moments later, the Cuban was served, with a side salad of fresh greens and vegetables. There was the awkward moment where I had to break out the camera and photograph the dish while trying to remain somewhat inconspicuous. 

Then it was time to eat. I started with a few bites of the blue cheese dressed salad, but I couldn’t wait to bite into the Cuban.  I’ve had a fair share of Cubanos, Cuban Sandwiches, or whatever people choose to call them. Each has had its own twist. 

The Bekery’s rendition featured sow roasted pulled pork, marinated in an herbed citrus and garlic mojo sauce, topped with honey ham, Swiss cheese, pickles and mustard. The sandwich was hot pressed between slices of house baked ciabatta bread. 

There was a notable crisp to the ciabatta, then the tender meat and melted cheese. There was The Bekery’s twist: the delicacy of Dijon and pickle, which allowed all the flavors and textures to come through without being overpowering. 

I really intended to just eat one half of the sandwich and take the other half home. But it was too good not to finish.  Besides, I still had a baguette to enjoy. It had a chewy-crusty shell surrounding the fluffy perfection inside. I knew it would be perfect to warm at home with a pat of butter or silky Brie. I also brought a Cruffin home and topped it with ice cream for dessert.