We are the first bacon-themed restaurant in Louisiana! It all started when Paul Ayo started making bacon and people just could not get enough of it. He uses unrefined raw sugar, sea salt, black pepper and just a touch of curing salt as a 3-day dry cure. He then smokes it with maple wood until it has the perfect texture and smokey flavor. You can sample the bacon on a number of different breakfast options or buy it uncooked to use at home.