Here's to Hubig's: The New Orleans Bakery That Might Never Return

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Deep fried pockets of deliciousness

, my best friend and I skipped school a lot to go to the market and buy hand pies. The grocery store brand were two for a dollar. If you’re picturing something quaint, like you’d find in a small-town bakery, you couldn’t be further off: These were starchy white pockets of pure chemical. The wrappers had colorful pictures of blackberries or cherries on them, but one bite into the factory-nondescript crust and all assumptions of real fruit vanished.

There was a detail in the guide book about pie. The most famous pies in New Orleans were from Hubig’s, but they used lard in their crusts, so, my boyfriend was sorry to say, I couldn’t eat them. But these were deep fried hand pies—my all-time number one favorite food. Simon Hubig opened the first Hubig’s Pie storefront in Texas in 1922, and did pretty well for himself—ultimately owning nine bakeries throughout the South. The New Orleans location also opened in 1922, and it was the only one that survived the Great Depression.

From that day on, I secretly ate a Hubig’s pie whenever I had a shitty day. I ate a lot of them. I didn’t want to face the wrath of my vegan friends, so I never told anyone. I was having an affair, and it all seemed like it would be fine, so long as no one got hurt.

 

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Hostess. And the chocolate ones too. Like eating pudding with crust.

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