Roux'd Awakening

05/02/2026

IYKYK 😋

04/11/2026

Mornin' of hand-kneaded beignets. Really happy with how this test batch turned out! Nearly identical to those straight out of the New Orleans French Quarter. 😋 🤌🏽

04/05/2026

Smells like Acadiana in here

03/09/2026

More taste testing rolling out.

Blackened gator stew. That dark dark roux. 🎶

03/06/2026

We may live in CNY now, but Fridays are still for the Acadiana breakfast jam.

Hot 107.9

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02/23/2026

Bon matin, mon amis! We're moving along. Our logo designer, Hemlock Print House is also working on the menu flyer and business card designs! Can't wait to see what he comes up with!!

As long as everything progresses as planned, I'm targeting the end of March/beginning of April to start serving. Be on the lookout for more updates as we get closer.

02/16/2026

🎉After collaborating with local graphic design artist Jared Bowman (Hemlock Print House) of the Rome/New Hartford area, we are excited to introduce the official logo and face of Roux'd Awakening!
Jared was able to bring to life our vision of Cajun scratch-kitchen cookin'.. dark rouxs.. deep flavor profiles.. authentic south Louisiana meats and spices with a side of Rude. 🌶️ 🍲
Prepare your palates!
Coming soon! 🐊

02/05/2026

Coming together!

Kitchen acquired ✔️
Business account created ✔️
Reviewing for ServSafe Manager test ✔️

01/26/2026

Last week we worked on getting our boudin just right. In Louisiana, we simply walked into the local meat market or gas station where you hoped to get a link before the morning rush cleared them out from the steamers. At home, they were sliced to share (some remove the casing - originally pig intestine - we do not 😋) or simply broken open and smashed on bread or crackers.

Just wait till we offer it straight from the grill where the skin crisps and sugars caramelize - drool.

What is boudin?
French settlers (Acadians... us) exiled from Canada brought their boudin traditions to Louisiana, emphasizing using all parts of the animal. Pork, rice, spices, in a natural pork casing. Rice absorbs the pork broth.
Boudin became central to boucherie, communal hog butchering events, symbolizing sustainability and community. It was an easy, filling meal for farmers to take to the fields.