Robyn & Jarrid of The Poor Porker share the secrets of their food market
Beignets sprinkled with lemon-infused olive oil and paired with a black brew of smoky coffee aren't the typical fare for a Mother's Day brunch, and yet Robin and Jarrid of The Poor Porker have inspired us to something wholly different but entirely welcome. From handmade beignets and chicory-brewed Louisiana coffee to rustic decor and mix-matched plates, this crafty couple shares their insider experience from running a food stand to bringing an upcycled, hobo-chic styling to your Mother's Day brunch.
Make me hungry — describe the perfect beignet.
The perfect beignet is fresh out of the fryer, slightly crispy on the outside, moist and steamy on the inside and slightly hollow — perfect for scooping extra bits of powdered sugar.
Is there a way to make beignets ahead of time?
Beignets shouldn’t be made ahead of time, as they are best right out of the fryer.
What are your customers' favorite specialty beignets?
"The Lemonade," our first ever specialty beignet, is a customer favorite. The beignets are misted with lemon-infused olive oil right out of the fryer, zested with fresh lemon and tossed in powdered sugar. Simple and delicious!
Louisiana-style coffee, how does it differ from regular coffee? What makes it Louisiana-style?
Louisianans began to add chicory root to their coffee when Union naval blockades during the American Civil War cut off the port of New Orleans. Blending chicory root has been a Louisiana tradition ever since. Roasted chicory root adds a nice smoky flavor to coffee.
Whether it's a table or a farmer's market stand, what are your go-to design elements (colors, textures, decor), the ones you see popping up again and again in your creations?
Our go-to design elements would be the use of materials that inspire us, which are usually naturally stressed by nature and have been looked over. We love earth tones, rough textures, sharp edges and a bit of whimsy.
If you were hosting a Saturday morning breakfast (if you weren't at the farmer's market working on Saturdays, that is), how would you set up your table?
A whole smoked pig for breakfast would be ideal, with perfectly cooked eggs to order, cheese grits, scratch-made buttermilk biscuits and peach preserves, all on a rustic picnic table and set on our collection of mix-matched thrifted dishes.
Your stand is like a mini "everybody's welcome" breakfast get-together. How do you keep that warm, welcoming vibe?
Because people eat with their eyes first, it was very important for us to build a place that was more than a food stand. We were looking to provide inspiration and a total experience. We chose to sell a product that is universally loved and affordable. We believe that a good attitude and excitement go a long way. We love to tell stories about our adventure.