Bayou Bakery, Coffee Bar & Eatery, Arlington, Va.
Chef David Guas
Chef David Guas, owner of Bayou Bakery, Coffee Bar & Eatery is a bona fide Louisianan through and through. With a passion for all things outdoors given his upbringing in the “Sportsman’s Paradise”, Guas exchanged his years as a corporate, fine dining pastry chef for a more down home culinary, entrepreneurial path. Now he spends his time servicing his patrons in a rustic ‘funkified’ southern-style hangout in Arlington, Va., featuring southern comfort fare and his signature desserts. He has a designated area in his eatery that is marked the Sticky Station that highlights a selection of honeys from around the country, and especially from Virginia and neighboring states. This passion led him to the National Honey Board where a sweet partnership was born in 2011.
Guas’ life, hard work, and dessert style (best described as elegant comfort food) are a successful combination. His first cookbook, DamGoodSweet - Desserts to Satisfy Your Sweet Tooth New Orleans Style [Taunton Press, 2009] was named one of Food & Wine’s “Best New Dessert Cookbooks” of the year; was a finalist for both the prestigious International Association of Culinary Professionals Cookbook Award in the American Category and the James Beard Award in the Baking and Dessert Cookbook category.
In addition to a multitude of accolades, Guas recently created several recipes in conjunction with cooking videos for the National Honey Board. In each video, Guas showcases how a simple pantry staple like honey can enhance any meal. In the “Seven Wonders of Honey” video series, Guas explores the culinary benefits of honey. From honey’s humectant nature, to its powers of emulsification, Guas highlights how versatile and delicious honey is in a variety of dishes, including Bayou Chewy Honey Bars and Chilled Poached Salmon Salad with Honey Yogurt.
To see Guas in action with nature’s sweetest ingredient, check out the exclusive videos here:
Blueberry Muffins with Salted Crumble
Honey Five Spiced Thighs
Honey Hibiscus Orange Punch
Sage Honey Roasted Acorn Squash
Vanilla Bean Cheesecake Pie with Homestyle Honey Crust
Bayou Chewy Honey Bars
Chilled Poached Salmon Salad with Honey-Yogurt Dressing
Featured Recipe by Chef David Guas
Honey-Hibiscus Orange Punch
2 cups - boiling water
½ cup - dried hibiscus blossoms, or hibiscus tea
1¼ cup - Orange Blossom Honey Syrup, (recipe follows)
1 cup - orange juice, fresh squeezed
2½ cups - cold water
Additional Recipes by Chef David Guas