Stuart, Florida’s Importico’s Bakery Cafe, A Treat to Remember

The layout f a very excellent bakery and Cafe. We loved all of it from the quiche to the danishes and so much more of their goodies!!! — **The layout of a very excellent bakery and Cafe. We loved all of it from the quiche to the danishes, and so much more of their goodies!!!**

APtravelnews-Stuart, FL.-Feb. 29th,-Bob and Barb on The Road Again and Stopping to Smell the Goat Cheese!! We stopped in this morning and had some Kenya and also Colombian brewed coffee. The aroma made me swoon, Barb was lovin’ it too! We ordered quiche for breakfast I ordered goat cheese and Italian dried tomato and Barb ordered mushroom and asparagus. Along with fresh cut tomato slices and baguettes the order and accompaniments were generous in size, flavor and enticement of all the senses one often takes for granted. We really loved our breakfast, so as it was generous, we boxed half and then dove into an almond tart and a fruit tart-wowzer, wowzer!!!! Barb and I love great breakfasts and if you visit 555 S. Colorada, Ave. Stuart, FL. 34994 (there are two other locations, 1 in stuart and another in Fort Pierce, Stay tuned for more information on them) visit their website: www.importicosbakerycafe.com but more important to enjoy a true and excellent bakery full of so many great items, go for a drive and a taste!!

What a breakfast at Importico's!!! — **What a breakfast at Importico’s!!!**

**Peering through the case window, I got so hungry, I nearly bit my tongue!**

From the Travel Insider, Louisiana Crawfish!

**Virginia Beach and the Seafood is easy! And, very, very fresh and good! Crawfish are not seafood, they are freshwater crustaceans that freshwater predators such as bass love as well as people too!**

APtravelnews-February 22nd,– The following is from the Inside Traveler: In Louisiana, crawfish is more than a local delicacy—it’s a dedicated food group. It is the centerpiece of springtime birthday parties, graduation celebrations and family gatherings and it is the culinary highlight for many visitors. To experience a crawfish boil is to experience everything that makes Louisiana a traveler’s delight: the authenticity of the culture, the joie de vivre, or joy of life, of the locals and the most delicious and exotic food to be found without crossing an ocean.

The history of crawfish intersects with Louisiana’s agriculture and religion, both integral parts of the state’s identity. Crawfish were first harvested from the deepwater of the Atchafalaya Basin and later became a farmed commodity when farmers turned their flooded rice fields into crawfish ponds to meet demand. The crustacean is the gastronomic anchor of the Lenten season during which Catholics abstain from meat on Fridays.

Crawfish season generally peaks in April but depending on weather, it can start as early as November and last through the following June. Restaurants across the state serve up the backyard boil experience. Crawfish is offered by the pound—three pounds is a good starting serving size—with the customary sides of corn on the cob, potatoes and maybe sausage or mushrooms which are boiled with the crawfish to soak up the flavor.

If you prefer your crawfish served with a side of music, check out the many crawfish festivals throughout the state—including the largest in Breaux Bridge, the Crawfish Capital of the World. To get the full bayou-to-table experience, take an airboat, kayak or canoe, or even go crawfishing yourself.

Louisiana is waiting to welcome you and pass a good time. Visit LouisianaTravel.com to plan your culinary adventure.