Josh Priola is confident that 2016 will be a breakout year for Street Breads.
“We will continue to evolve and try new things,” he said. “We’re a baby. This entire brand is in incubation mode. But this year, we’re going to start marketing ourselves and finally start to explain who we are.”
The owner opened his second Baton Rouge location of the fast casual sandwich shop on Thursday, June 16. The 1,300-square-foot shop at 5454 Bluebonnet Blvd. is the third location overall.
The new store is open daily 6:30 a.m. to 9:30 p.m. Like its Perkins Road location, which opened two years ago, Street Breads offers several sandwiches, salads, pizzas and wraps as well as breakfast options.
Among the new items is a Biggie Biscuit, made daily. The store has also expanded its side options to include fruit and veggie snacks.
“There are a lot of little nuances we haven’t tried before,” Priola said. “We have so many different flavors, sauces and toppers, and we will continue to advance that. The menu will continue to be smarter.”
Those flavors include sandwiches like the Mexico City Chicken & Chipotle, served on Focaccia with grilled chicken, bacon, and basil pecan pesto. The Argentinian Sierra Beef sandwich is another favorite, served on rustic club bread with roast beef, pepper jack cheese, Chimichurri and Texas Caviar.
“Our flavors are bold and big,” Priola said. “This is the stuff you’ve always wanted to try, but maybe hadn’t.”
Priola started Street Breads in 2011 in his hometown of Lake Charles. A few years before opening, he got his foot in the door with the director the consulting department at the Culinary Institute of America. There, Priola worked with four Certified Master Chefs, bouncing around ideas about sandwich ingredients.
“I wanted to open something that was going to be on the bleeding edge of the sandwich industry,” Priola said. “It was my good fortune to work with these chefs. It was right time, right place.”
Priola admits that it took time to develop and get moving.
“We’ve done it the hard way,” he said. “Food had to be first. It took a couple of years, but this year we are going to flower.”