Last year, a novel takeout and delivery option for breakfast called Wakin' Bakin' opened in the back kitchen of the Mid-City pub Holy Ground (3340 Canal St., 504-821-6828). Now Wakin' Bakin' (4408 Banks St., 504-252-0343) has a new base of operations, the former home of the breakfast spot Huevos, where owners Conrad Chura and Zak Pizzeck continue ferrying eggs, breakfast burritos and coffee and juice to customers' doorsteps. They've also added more baked goods, so they're also delivering sourdough loaves, baguettes and other items prepared there daily.

  Huevos was the precursor to Crescent Pie & Sausage Co., which Jeff Baron and Bart Bell opened next door. The Wakin' Bakin' crew is now working with Baron and Bell to turn the petite space back into a sit-down breakfast restaurant called Crescent Smokehouse, which will double as a retail market for Bell's handmade meats and sausages.

  Plans have been underway for more than a year to turn the former Huevos building into Crescent Smokehouse, but Bell says he decided to scale back the market and bring in a breakfast operator.

  "You need traffic to sell meat, and what gets us traffic here is having people coming in to eat," he says.

  Once Crescent Smokehouse is open, customers will be able to walk in and purchase sausages, turkey, brisket and other smoked meats that now are used across the Crescent Pie & Sausage Co. menu. Wakin' Bakin' eventually will use these meats on its menu too.

  Wakin' Bakin' is open from 7 a.m. to 2 p.m. every day except Tuesday. Crescent Pie & Sausage Co. offers Sunday brunch from 9 a.m. to 2 p.m., featuring dishes from the former Huevos menu.