225 Magazine [February 2026]

SATURDAY FEBRUARY 21 10AM-4Pm

LOCAL PRIDE, SYSTEM STRENGTH

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Let it snow

FOR THE PAST DECADE, members of my extended family have gathered around a slightly sticky table to mark the beginning of each new year. Powdered sugar is flung about with wild abandon, and fried dough is consumed with no regard for healthy diet resolutions.

Coffee Call is the scene of this sweet reunion, and it’s a tradition that we have no intention of ending anytime soon. Photos from past visits preserve the evidence that the kids in our group have grown up plenty over these years, from early days with gap-toothed smiles and sugar-coated Girl Scout T-shirts to today when half of them are now taller than the adults. Even the “kids” home from college refuse to miss this date with dough— never mind that we all just saw each other at Christmas a week earlier.

I’m well aware that we are no novelty—at any given time of day or night, Coffee Call is playing host to groups of all sorts and all ages. There’s something about the simple pleasure of sugar-dusted beignets and heavy mugs of café au lait or hot chocolate that makes an ideal centerpiece for conversation and catching up.

While Coffee Call is a Baton Rouge institution—50 years strong this year and counting!—there are many other sweet traditions happening all around the Capital Region. In case you’re new here, south Louisiana is not exactly a place known for its culinary

restraint, and even if you set aside all the savory Creole and Cajun dishes that have traditionally filled our plates, what remains is an array of rich and authentic foods on the sweet side of the spectrum. King cakes are the obvious example this time of year, but every self-respecting home cook or church lady also has a dog-eared cookbook with recipes for pralines and bread pudding and banana pudding. If she’s extra fancy, her ace in the hole

might be a coconut cream pie or an Italian cream cake (which despite its name apparently originated right here in the American South!).

From a cake guru whose creations are found on fine-dining restaurant menus to cottage bakers cranking out as many macarons and cinnamon rolls as their home ovens can handle, this month’s cover story highlights some of the delicacies that are baked into our culture—and the people who make these sweet dreams possible. We’re also taking a look at some new traditions, including a sugar-filled twist on the ever-popular charcuterie board and a freshly formed alliance of bakers designed to foster collaboration in and out of the kitchen. And in our Dining In department, columnist Tracey Koch shares a recipe for a chocolate soufflé that might just become your new favorite Valentine’s Day treat. I’m happy to say it is personally taste-tested and approved.

After all, moderation can wait ’til March.

Confectionately yours,

Kelli Bozeman Editor-in-Chief

Lion Hearted

Along with Valentine’s Day and an early Mardi Gras, this February also holds the traditional Lunar New Year holiday on Feb. 17. The local Southern Lotus Lion Dance Association is gearing up for its busiest season, sharing elements of this ancient Chinese art form with audiences all around our area this month. Get a look at the group’s origins and its mission in the story starting on pg. 62.

This Month @ BREC [FEBRUARY]

TEA TIME + CANVAS CREATIONS

Greenwood Community Park

Feb. 3 | 5:30-7:30 p.m.

Highland Road Community Park Feb. 5 | 10-11 a.m.

SWEET TOOTH DESIGNS

Ben Burge Park Feb. 3 | 6-7 p.m.

Church Street Park Feb. 12 | 5:30-7 p.m.

STORYTIME Jefferson Hwy. Park Feb. 4 | 10 a.m.-noon

CITY PARK GOLF CHAMPIONSHIP

City Park Golf Course Feb. 7 + 8

I HEART MY ZOO DAY

BREC’s Baton Rouge Zoo Feb. 7 | 9:30 a.m.-5 p.m.

SHADES OF GREATNESS: A CELEBRATION OF

BLACK ART + CULTURE Independence Park

Theatre + Cultural Center Feb. 7 | 10 a.m.-5 p.m.

HEART IN THE PARK II

Kernan Ave. Park Feb. 7 | 10 a.m.-noon

YOU STOLE A PIZZA MY HEART [TEENS]

North Sherwood Forest Community Park Feb. 12 | 5-6:30 p.m.

ZOO + ME MORNINGS: HEARTS + FLOWERS

BREC’s Baton Rouge Zoo Feb. 14 | 9:30-11:30 a.m.

STEM SATURDAYS

Cadillac Street Park Feb. 14 | 9-11 a.m.

North Street Park Feb. 21 | 9-11 a.m.

SWEETHEART SOIREE

Forest Community Park Feb. 14 | 6-10 p.m.

MARDI GRAS HOLIDAY CAMP

Various Locations Feb. 16-18

HOMESCHOOL CONNECTION

Jefferson Hwy. Park Feb. 18 | 10 a.m.-noon

CLAY SWEETIES: DATE NIGHT X2

Drusilla Lane Park Feb. 20 + 27 | 6-8 p.m.

SUNSHINE SOCIALS: BE MINE BASH

Milton J. Womack Park Ballroom Feb. 20 | 6-9 p.m.

BREC.ORg/thismonth

NOW HIRING

FOR SUMMER JOBS!

BREC.ORg/careers

GEAUX FISH! CATFISH RODEO

Zachary Community Park Feb. 21 | 7:30-11:30 a.m.

FRIDAY NIGHT ADULT TENNIS MIXER

Capital One Tennis Center At CityBrooks Community Park Feb. 27 | 6-8 p.m.

MARDI GRAS MANIA GOLF TOURNAMENT

Webb Memorial Golf Course Feb. 28

ART EXPEDITIONS! ART ADVENTURE AT THE OBSERVATORY

Highland Road Park Observatory Feb. 28 | 12:30-2 p.m.

Publisher: Julio Melara

EDITORIAL

Editor-In-Chief: Kelli Bozeman

Managing Editor: Olivia Deffes

Features Writer: Maggie Heyn Richardson

Digital Staff Writer: Catherine Clement

Digital Content Strategist: John McElwain

Staff Photographer: Collin Richie

Contributing Writers:

Ava Borskey, Mary Ryan Kirsch, Tracey Koch

Contributing Photographers:

Jordan Hefler, Kim Meadowlark, Amy Shutt, Avery White

ADVERTISING

Vice President, Sales: Elizabeth McCollister Hebert

Sales Operations Manager: Kynley Lemoine

Sales Director: André Hellickson Savoie

Multimedia Marketing Consultants: Abbie Bayham, Claire Hader, Jamie Hernandez, Ella Shipp

Sales Intern: Reagan Karczewski

Digital Operations Manager: Devyn MacDonald

Partner Success Manager: Matt Wambles

Content Creator: Londyn White

Digital Ops Coordinator: Sydney DeVille

Corporate Communications Strategist: Mark Lorando

Content Strategist: Emily Hebert

STUDIO E

Managing & Creative Director: Timothy Coles

Business Development Manager: Manny Fajardo

Custom Content Editor: Lisa Tramontana

Video Lead: Taylor Stoma

Production Coordinator: Angelle Theriot

ADMINISTRATION

Chief Technology Officer: James Hume

Marketing Director: Ashleigh Ward

Business Manager: Tiffany Durocher

Business Associate: Kirsten Milano

Office Coordinator: Donna Curry

Receptionist: Cathy Varnado Brown

CREATIVE SERVICES

Creative Services Manager: Ellie Gray

Art Director: Hoa Vu

Senior Graphic Designers: Melinda Gonzalez Galjour, Sidney Rosso

Graphic Designer: Aniya Dunn

AUDIENCE DEVELOPMENT

Circulation and Client Experience Manager: Ivana Oubre

A publication of Melara Enterprises, LLC

Chairman: Julio Melara

Executive Assistant: Brooke Motto

Vice President-Sales: Elizabeth McCollister Hebert

Chief Content Officer: Penny Font

Chief Digital Officer: Erin Pou

Chief Operating Officer: Guy Barone

Circulation/Reprints

225.928.1700 • email: circulation@225batonrouge.com 9029 Jefferson Highway, Suite 300, Baton Rouge, LA 70809 225-214-5225 • FAX 225-926-1329 • 225batonrouge.com

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Stay Curious. Stay Connected. Keep Learning

Learning never retires. This belief is at the heart of OLLI at LSU, the Osher Lifelong Learning Institute that offers adults ages 50+ a chance to keep growing, exploring new interests and building meaningful connections in a welcoming, pressure-free environment.

OLLI at LSU is a vibrant community of curious, engaged learners who come together for the joy of discovery. There are no grades, no tests and no homework deadlines. Instead, members enjoy learning for learning’s sake while connecting with others who share similar interests and are in similar stages of life.

This spring, OLLI at LSU is inviting new and returning members to take advantage of Spring 2026 registration with a special $25 membership, available now and valid until June 30. With a wide variety of courses to choose from and flexible learning options, there has never been a better time to join.

SOMETHING FOR EVERY INTEREST

OLLI at LSU’s Spring 2026 offerings feature a wide range of courses designed to spark curiosity. Topics include history, art, culture, wellness, literature and technology, as well as unique local and special interest offerings.

Engaging classes are offered through OLLI’s four chapters – Crescent City (New Orleans & Metairie), Camellia City (Covington & Slidell), Felicianas (St. Francisville & New Roads) and Lagniappe (Baton Rouge) – allowing members to learn close to home while still being part of the broader OLLI at LSU community.

Courses are offered in person, via Zoom or in hybrid formats. Members choose classes that fit their interests, availability and comfort level – whether they enjoy face-to-face discussions and activities or the convenience of learning from home.

SPRING HIGHLIGHTS: A SNEAK PEEK AT SOME OF THIS SPRING’S COURSES

In Basic and Intermediate Drawing/Color Theory, participants build observational skills and techniques while exploring line, shape, form, value and perspective through hands-on instruction.

Food lovers can dive into Louisiana’s rich culinary heritage with Exploring Cajun and Creole Cuisine, which examines the history, culture and flavors behind iconic regional dishes through discussion, live recipe demonstrations and tastings that bring local traditions to life.

For those interested in global culture, World of Italian Wine offers insights into Italian wine, along with tasting techniques, label reading and food pairings. Participants learn how geography and tradition influence flavor.

Wellness-focused members may enjoy Yoga for Strength and Flexibility, a welcoming course designed to improve strength, balance and mobility for all levels regardless of previous experience.

Rounding out the highlights is AI Made Simple, which breaks down artificial intelligence in clear, everyday terms. Using real-world examples, this course helps participants understand how AI is shaping daily life and how it can be used in practical, approachable ways.

These featured courses represent just a small sampling of the many options available across OLLI at LSU’s four chapters this spring. Members are encouraged to explore the full Spring 2026 catalog, which can be viewed online at ce.lsu.edu/olli, to find classes that fit their interests, schedules and learning styles.

SPRING COURSES BEGIN FEB. 23

• Early Registration: Jan. 26 – Feb. 8

• Regular Registration: Feb. 9 – March 4

TOP STORIES

December 2025’s most-read articles at 225batonrouge.com

CONNECT WITH US

Ring in 2026 around Baton Rouge: 10+ New Year’s Eve parties

Readers’ notes

Re: Our inside look feature on Homakase, a new sushi spot on South Sherwood Forest Boulevard:

Staff picks: Wintry items from Trader Joe’s that have made our nice list

“Had such a great experience there! The fish was really fresh, flavors were , and service was exceptional.”

—@anhphuong2sy

“My new fave spot!”

—Lathy Sengdara on Facebook

Re: Our feature on Companion Animal Alliance and its 15 years of serving local pets—and the humans who care for them

“This is where we got our baby from Coming back soon to get him a friend!”

—@pinkladyo8

“Such a blessing for the Baton Rouge community. ” —@julesmp268

Comments and analytics are from December 1-31, 2025. They have been lightly edited for clarity and brevity.

Get ready. Get set. VOTE!

Now that the nomination period is over, the 2026 Best of 225 Awards ballot is set to go live on Feb. 25. The people and businesses that received the most nominations in each category are the ones listed on the final ballot. Scan the QR code below to read our Best of 225 Awards FAQs and find promotional graphics for campaigning. Voting will remain open through April 8.

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Where everyone belongs: Adaptive Recreation at BREC

In BREC’s Adaptive Recreation Program, every camp, social, and special event begins with the same priority: creating fun, meaningful experiences for all abilities.

“BREC serves everybody,” says Molly Phillips, Program Coordinator for Adaptive and Adult Leisure Programs.

“We strive to be inclusive throughout our recreation department, but we also recognize that there’s a real need for specialized programming.” That commitment has made BREC one of the few organizations in the parish offering camps and year-round activities created expressly for individuals with disabilities.

From social events to weekly clubs, the mission is woven into every program. Sunshine Socials bring participants and their families together 10 months out of the year for themed gatherings held on the third Friday of the month. For just $5 at the door, guests ages 16 and up enjoy dinner, dancing and door prizes.

For adults who’ve finished high school, the Sunshine Club helps bridge the gap between school and adulthood. With a maximum of 20 participants and a 1:5 staff ratio, the club offers a smaller, more personal environment where members can build independence and social skills. Outings into the community, time spent tending a garden, and a variety of fun, skill-building activities fill each week with purpose and connection.

Younger participants can dive into BREC’s adaptive camps, which feature small group sizes and a low camper-to-staff ratio. These camps give children with disabilities the chance to experience the same excitement their siblings do – games, new friends and memorable summer days – within a structure designed around their abilities and comfort.

At North Sherwood Forest Community Park, an interactive weekday group keeps the energy going all year. Each day has its own theme, from Make-It Mondays, to Try-Something Tuesdays, Wellness Wednesdays,

Art Thursdays, and Karaoke Fridays. It’s a playful way to explore new interests while building confidence and social skills.

Two more beloved offerings are BREC’s Sensory Bunny in the spring and Sensory Santa each December. Families register for a 30-minute time slot, then rotate through calm, engaging activities while they wait their turn for photos. When their number is called, they step in for a relaxed visit and picture with the Bunny or Santa, then head right back to their activities. It’s a simple shift in structure that makes cherished holiday traditions accessible, comfortable and fun for participants of all abilities.

The Adaptive Recreation Program also offers inclusive kickball and basketball, giving participants the chance to enjoy team sports alongside peers in a supportive, low-pressure setting where success is measured in smiles, not scores.

Behind every program is a team that truly loves what they do. Many staff members come with experience or close personal ties to the disability community, and they receive ongoing training in inclusion and disability awareness. “Our staff genuinely love our participants,” Phillips explains. “Our families can feel that. They know their loved ones are welcome and wanted here.”

For many families, discovering BREC’s Adaptive Recreation Program is a relief in a landscape where accessible options are still too rare. Phillips’s message to those who are curious is simple: come talk, visit and try it. “You never know,” she says. “You might find the best program for your family.”

For more information on BREC’s adaptive programs and camps, email recadaptive@brec. org or visit brec.org/adaptiverecreation.

SPONSORED BY:

What ,s up February

Cause QUEENS

Meet the duo behind an annual Galentine’s Day event that doubles as a fundraiser BY

MAGGIE HEYN RICHARDSON

SLIP INTO SOMETHING leopard or break out the leather and neon. This year’s Power Pump Girls’ Galentine’s Day event summons a vintage Vegas vibe as it raises a glass to female friendship and community change. The “Queen of Clubs: All Bets on Her” Feb. 12 gathering at Chelsea’s Live will feature music, dancing, awards for local activists and, of course, your best old-school Sin City looks.

“A few years ago, we started playing with different themes,” says Power Pump Girls co-founder Sherin Dawud, who created the organization with friend Raina Vallot in 2017. “That’s something that people really look forward to.”

Splashy, girl-power fun might be in the forefront, but the event also doubles as a fundraiser. Dawud and Vallot say they saw value in parlaying their women-centric brand into a standing Galentine’s Day party whose proceeds support their various volunteer initiatives, which include civic engagement, education and filling basic human needs.

Their flagship program is period poverty, a little-discussed problem that impacts low-income women and girls. Cash-strapped families frequently face no-win choices between buying food or monthly period products. According to the national nonprofit Period.org, almost one in four students in the U.S. can’t afford tampons or pads, and 39% of teens “feel unable to do their best schoolwork due to lack of access to period products.”

Even while juggling full-time jobs as co-founders of the marketing and events firm Nura, Dawud and Vallot have worked hard to raise awareness about the issue and bring products to those in need. They recently created an online portal for schools and community organizations to request products, which they and their volunteers provide.

“Since we started [Power Pump Girls], we’ve been able to distribute more than half a million period products to local organizations,” Vallot says. “It’s our passion project.”

Their Galentine’s Day fundraisers began in 2019, but this year’s event marks the first to honor local women “who exemplify what it means to be a Power Pump Girl,” Dawud says. This year’s award winners include Greater Baton Rouge Food Bank President and CEO Elizabeth Pfifer, Baton Rouge Alliance for Students CEO Adonica Duggan, Mimosa Handcrafted founder Madeline Ellis and others.

“We’re expecting between 150 and 200 [attendees],” Dawud says. “It’s going to be a really great night.”

WHAT’S NEW

Starting FRESH

Compiled by Catherine Clement

NEW SUSHI SPOT Homakase offers an intimate dining experience with a unique lineup of dishes at its new brick-and-mortar on South Sherwood Forest Boulevard. The menu is inspired by owner Duy Nguyen’s at-home omakase gig. Omakase, meaning “leave it up to the chef,” is a Japanese meal, usually sushi, specially curated and served extremely fresh. While the new spot isn’t omakase per se, it still has a focus on the intimate feel of the meal with an emphasis on fresh, curated handrolls and sashimi plates. Homakase’s permanent home opened in December, and Nguyen left his full-time job as a cardiovascular interventional radiology technologist to tend to it. The restaurant prides itself on offering options that are fresh and authentic.

What else is new?

Family business

Chef Russell Davis wants his new restaurant, which is named after his maternal grandmother, Josephine, to be true to his Nan’s legacy. Josephine’s Italian Cuisine, which at press time was slated to debut in January, boasts a menu featuring classic Southern Italian dishes that Davis’ Nan made growing up: lasagna, meatballs, stuffed shells and more. josephinesbr.com

Market value

Main Street Market is open and ready to serve with a fresh, modern look. The refreshed space at 5th and Main now holds four fast casual restaurant concepts, a fair trade coffee shop stocked with Red Stick Farmers Market items, a teaching kitchen and an abundance of dining tables. The facility is open Monday through Saturday from 7 a.m. to 2 p.m. breada.org/main-street-market

Hot stuff

Make your own meal at the new Legend Pot, now open on Staring Lane. The highly anticipated eatery serves traditional Asian hot pot meals and fresh handcrafted sushi. Bringing people together and combining bold, diverse flavors is Legend Pot’s mission. legendpotla.com

2026

MARCH6,2026 | 7PM

Around 225

Building a BETTER FUTURE

A new facility on Winbourne Avenue aims to lower crime by giving the community opportunities to thrive

BY OLIVIA DEFFES // PHOTOS BY COLLIN RICHIE AND AVERY WHITE

IN NORTH BATON Rouge’s Howell Community Park, a sprawling and colorful new facility debuted in January, packed with features like a basketball gym, a recording studio, a video game arena and other exciting amenities.

But its organizers say this is not just another community center for leisure use. It’s way more than that.

“We don’t just want kids walking into the building saying, ‘Hey, I want to sign up to play basketball,’” says Baton Rouge Law Enforcement and Criminal Justice Foundation (LECJF) founding chairman Clay Young, who conceived the idea of the Inspiration Center more than three years ago. “All of the recreational amenities in the building are just a shiny reason for kids to be in the building, but the main reason is the investment in the person.”

The Inspiration Center, a 25,000-square-foot building with rooms dedicated to essential community resources, debuted on Martin Luther King Jr. Day with a ribbon cutting. The space is designed to invest in the community through programming and recreation.

Led by the LECJF, this project mirrors similar successful initiatives in areas like St. Cloud, Minnesota, and Atlanta, Georgia, which were toured during the research phase before construction began on the Inspiration Center. The ultimate goal is for families to thrive through breaking unhealthy cycles, in turn fostering success and lowering crime in the area. Inspiration Center committee chairman and retired Col.

Lamar Davis grew up a few streets away from the new facility and says he knows that the area can benefit from this project and its purpose.

“70805 became one of the more known zip codes for crime. There was more crime in that zip code than in any other zip code in Baton Rouge at one point. And a lot of that was as a result of a lack of social access and exposure,” Davis says.

“We want [the Inspiration Center] to be a chance for the community and these agencies to do some bridge building to get back to a space where community and cops actually talk to each other,” Young says.

Participants in center programs will check in before being admitted, ensuring that the facility is used properly. Once inside, community members will be able to explore the space and get involved with activities and other offerings.

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Features of the Inspiration Center were based on needs voiced by members of the community, Davis says. The center is broken up into two areas, one for pre-teens and one for teens. Other facility highlights include meeting rooms, a warming kitchen that will serve food and be used to teach about healthy diets, and more. There’s even an area for parents and children to do their laundry, which Davis says can make a big impact.

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The Boys & Girls Clubs of Metro Louisiana uses the the space to operate its programming. The organization also oversees afterschool activities, and Young says other partners, like Aetna Better Health, will come through the facility to offer additional resources. “My ultimate goal was to give organizations who do the work a place where they can do the work from,” Young says. Law enforcement officials are also on site to meet and create rapport with participants, and Young says they’re eager and excited to engage with those who use the center.

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“It’s an underserved community. It’s a low-income community, and

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Shawn Gee

there is not, oftentimes, access to things like washers and dryers for kids,” Davis says. “And while most people may not think that to be a problem, that can really impact the kids’ well-being, mental state and emotional state. Because that’s important to them. As I found in other locations and other places, it impacts truancy. Kids would not go to school because they did not have clean clothes to wear.”

The Inspiration Center covers a variety of interests and needs in order to reach as many people as possible. And while most areas of the facility are catered toward youth, Young says it’s open to their guardians as well. Adults will be able to attend nutrition classes, access mental health resources, learn about job readiness or furthering education, and more.

and then goes back to a broken situation, we didn’t help that kid,” Young says.

Davis adds, “We know that if you’re going to change the trajectory of a youth, then you must also impact their families and the environment in which they live every day.”

Those interested in getting involved can do so online but are invited to visit in person. The center’s services will be offered at low or no cost. Going forward, both Young and Davis say they hope to see the facility grow in its offerings. Additional resources, including a STEM program, are already in the works. In the future, Young says he hopes the Inspiration Center can serve as a model that can be replicated in other places.

“We really want this building to help people reimagine public safety,” Young says. “And our model has always been to look at public safety through the prism of enforcement and investment.” Other amenities include an indoor basketball gym and a recording studio.

FEBRUARY 20

“We didn’t just want to impact the kids, because at the end of the day, if a kid comes to the Inspiration Center and gets three or four great hours of investment

SWEET DREAMS COME

SAVE ROOM FOR DESSERT.

TRUE IN OUR GUIDE TO CAPITAL REGION CONFECTIONS

If you live in Louisiana, you know this is a piece of advice worth taking. And in the heart of a season built around colored sugar-coated king cakes and Valentine’s Day chocolates, there’s never been a better time to tuck into a feature focused on some of the standout indulgent treats available in the Capital Region.

Some of these recipes for success have remained mercifully untampered with for decades—like Coffee Call’s half-century of shaking clouds of powdered sugar on warm beignets, or cake craftswoman Nannette Mayhall’s word-of-mouth menu of celebration-worthy gateaux. Others are new creations straight from the imaginations of a new generation of bakers and confectioners; we’re talking home-spun cottage bakery pastries and divine dessert boards perfect for sharing with someone you love.

Save room? Around here, sweet treats are no afterthought. Time to dig in!

Slice of life

EVERYONE’S GOT THEIR favorite dessert. Some of us crave pies and the promise of forkfuls of flaky pastry. Others go for that seminal regional favorite bread pudding and its tender soaked bread and boozy finish. Cheesecake and crème brûlée disciples remain faithful to classics that refuse dismissal from dessert menus. And then there are the cake devotees, who believe dessert means spongy layers and creamy frosting. A perfect slice ceremoniously plated invites enthusiastic sharing— or stingy hoarding.

“Cakes inspire a joy that other desserts can’t seem to match,” says Louisiana Culinary Institute pastry chef instructor Christina Nicosia. “They have been part of celebrations since recorded times.”

Nicosia tells her students that cakes were offered to Artemis in Ancient Greece and helped families solidify alliances in Imperial Rome. Since the Middle Ages, they’ve marked children’s birthdays and they remain a fundamental part of life’s milestones.

“The layers evoke our memories of family and friends,” Nicosia says. “It must be the indulgence of moist sponge and creamy filling, covered in yummy buttercream.”

Capital Region cake fans source their favorites through the area’s popular bakeries and its growing community of home-based artisan bakers. But they also seek out generous wedges from restaurant dessert menus, where signature cakes occupy an inflexible part of the sweets lineup. In some cases, it’s a restaurant’s calling card.

When planning the 2017 opening of barbecue and seafood eatery BRQ, co-owner Charlie Ruffolo says a lot of thought went into creating a signature dessert. The team decided on carrot cake.

“We wanted to create something special and memorable,” Ruffolo says. “We discussed several menu options, and the carrot cake took on its own unique flavor and experience.”

Nine years later, the restaurant still bakes and serves mammoth slices of its housemade carrot cake. A finished whole cake, weighing in at 50 pounds, is cut into eight servings, Ruffolo says. At

CAKEWALK

Sink your teeth into these local dessert menu delicacies

Ruffino’s Olive Oil Cake

Celebrate this staple's 50th anniversary in Baton Rouge with a fudgy cake spiked with espresso and gilded with raspberry sauce.

The surprisingly light classic Italian dessert, which uses olive oil instead of butter as its principal fat, is infused with Limoncello and topped with candied pistachios.

The homespun Southern dessert is leveled up with bundt butter cake topped with Champagne strawberry jam and honey sour cream.

Louisiana Mexican Cuisine Tres Leches Cake

Its name stems from the “three milks” used in the batter, icing and pour-over cream. Reliably sweet and unquestionably comforting.

more than six pounds each, a slice feels like an event rather than just dessert.

At The Colonel’s Club, the trim dessert menu features Nannette’s Double Chocolate Cake, an exclusive to the restaurant. Made by veteran cottage baker Nannette Mayhall, the rich delicacy is The Colonel’s Club top-selling dessert, says general manager Bradley Easley.

“When we initially created our menu, we didn’t have anything chocolate,” Easley says. “I’ve worked with Nannette for many years. She’s a staple in the Baton Rouge community and neighbor of The Colonel’s Club. We’re proud to be the only restaurant in town featuring her double chocolate cake.”

cheese frosting. Mayhall pipes decorative ropes on the cake’s sides and adds swoops of icing on top, finishing it with white chocolate shavings and red cake crumbs. She says she’s been making red velvet cake for DiGiulio’s for more than 25 years.

At Umami Japanese Bistro, the matcha crêpe cake delivers a palate-cleansing finish through impossibly thin layers of pastry and creamy filling. Owner Jimmy Nguyen sources the popular item through local micro-bakery Sweet Peony. It features alternating layers of homemade crêpes gently stacked with green tea pastry cream, topped with a dusting of matcha. Some form of the cake has been on the menu since Umami opened under previous ownership in 2016. The early version was inspired by Lady M Cake Boutique, a luxury bakery in New York famous for its fusion of French and Japanese techniques and mille crêpe cakes.

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Mayhall’s intense chocolate layers may only be found at The Colonel’s Club, but Perkins Road Overpass District neighbor DiGiulio Bros. Italian Café is ground zero for her red velvet cake. A favorite across the South, Mayhall’s red velvet features three almond cake layers dyed red and punctuated with thick cream

“I like having a local baker make them for us,” Nguyen says. “It’s one of our top sellers.”

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Cake Boss

NANNETTE MAYHALL JUST might be the Capital Region’s OG cottage baker. She’s been in business for 43 years, quietly turning out signature layer cakes, king cakes, wedding cakes and dessert pickups for a devoted fan base.

Growing up in Baton Rouge, Mayhall learned to bake with her mother. The two sought out bakeries while traveling, a pastime she now shares with her own daughter.

Years of rising before sunup to fill orders hasn’t dimmed her enthusiasm. “I still love baking,” she says. “I just enjoy making people happy with what I make.”

She’s best known for her white chocolate raspberry, a white layer cake with white chocolate buttercream, white chocolate shavings and fresh raspberries. She also makes red velvet, carrot, chocolate toffee, chocolate, and black and white with both white and chocolate layers.

Wedding cakes are a big part of her business, with brides favoring white chocolate almond. Her approach is classic. “I don’t do the big frou-frou with the rolled fondant,” she says. “I just try to make pretty, yummy-tasting cakes.”

She also sees steady orders for her king cakes, known for their pillowy texture and hand-dyed sugar. “You can’t make a living in Baton Rouge this time of year if you’re not doing king cakes,” she says.

Mayhall’s handiwork is also on the dessert menus at The Colonel’s Club, DiGuilio Bros. Italian Café and Heather V’s.

To order, don’t look for a website or social media page. Customers call and leave a message on a landline machine (225-343-4530); she returns calls to find out more about what a customer wants. “I want to be able to talk to people,” she says. “I know how much I can take on.”

-MAGGIE HEYN RICHARDSON

Powder room

Made-to-order beignets anchor a lip-smackin’ legacy at Coffee Call, celebrating its 50th anniversary this year

There’s no such thing as too much sugar on a pile of Coffee Call beignets or fingers.

AT LEAST ONCE a week, T LaCour and her friends gather at Coffee Call on College Drive, catching up on family news and friendly gossip over mugs of café au lait and plates of fresh beignets. Coffee Call’s powder-blue sweets-shop vibe is plenty welcoming, but LaCour ritualizes the meetups further with portable décor: seasonal napkins, a table runner and electric votives make things feel personal. Some form of this group has met at Coffee Call for more than a decade, but most of its members have patronized the come-as-you-are eatery far longer.

“I remember coming when it was at Village Square and in Catfish Town,” says original group member Emily Ziober.

Coffee shops are the original “third places”—those meaningful destinations beyond work and school where friends and strangers find social connection. But few Baton Rouge coffee shops have the enduring social magnetism of Coffee Call. Groups like LaCour’s routinely meet here. Families endure lengthy queues for weekend beignets. Swarms of teenagers descend for late-night fun after high school dances. The storied

spot celebrates its 50th anniversary this May.

“You feel like family,” says LaCour, who also hits Coffee Call’s drive-thru for weekday coffee before work at St. Joseph’s Academy. “Grandparents bring their grandchildren. It just goes back generations.”

Still family owned and operated, Coffee Call was founded in 1976 by local businessman Vincent Cannatella, who died last June at age 91. Before Coffee Call, Cannatella had opened the city’s first Dunkin Donuts franchise, says granddaughter Brandi Catoire, who runs things today with her uncle, John Cannatella. Both have worked for the restaurant since childhood.

“He was already in the coffee and doughnut business before he moved on to beignets,” she says. Vincent Cannatella rented a commissary kitchen in New Orleans to perfect his beignet formula, then opened Coffee Call in the original Village Square on College Drive. The popular development was later leveled to make way for Walmart, with a new, repositioned retail strip erected on the complex’s opposite end. Coffee Call moved here in 2004, marking the occasion with a jazz funeral procession attended by

its legions of regulars, Catoire says. Loyalists, of course, initially missed the old place, but the Cannatella family eased the pain by taking along interior design features. That included the signature powder blue arches studded with marquee lights, which frame the dining room and ordering line. Under their cheery glow, diners dispense self-serve coffee and order beignets and a full menu of savory lunch items, including po-boys and a best-selling French dip.

The beignets are still made by hand. The recipe hasn’t changed since Cannatella developed it, Catoire says, but it’s heavily reliant on technique. The kitchen team makes fresh batches of dough throughout the day, going through an average of 1,700 pounds of flour each week. When she makes them, Catoire adjusts proportions of flour and water by feel, and trains others to do the same.

“As I’m looking at it coming together, I’m adding a little more flour and water here and there,” she says. “It’s an art.”

Scooped from the bowl and placed on a worktable, the dough is folded and left to rest. Then it’s divided into smaller pieces, rolled

Best in dough

Where else to find beignets in the Capital Region:

Beignet Baton Rouge 14241 Coursey Blvd. 7673 Perkins Rd., Ste. C-3 beignetbatonrouge.com

The Vintage 333 Laurel St. thevintagebr.com

Rue Beignet 18135 E. Petroleum Dr., Ste. H ruebeignet.com

Lagniappe Beignets 23807 Walker South Rd., Denham Springs lagniappebeignets.com

out and cut into beignet squares or strips for beignet fingers. Cutting the dough into the precise thickness also comes with experience, Catoire adds.

The beignets are made to order, so just before serving, the dough is dropped into hot cottonseed oil and fried until puffy and golden brown. Humidity levels can play havoc, so getting the fry just right also depends on a sixth sense, Catoire says. Once fried, the goodies are plated and showered in confectioners’ sugar.

There’s a common adage in south Louisiana about avoiding wearing dark colors while eating beignets, lest you leave with a dusting of white.

Catoire encourages the sugar shower.

“I tell them it looks great,” she says. “People will know where you’ve been.”

Coffee Call’s 50th anniversary celebration will be held all day May 20 at 3132 College Dr., Ste. F.

own New Year’s table decorations during a recent visit.

TRANSFORM YOUR SMILE

-Scott A My dental experience with Dr. Ventress and his Team is always the absolute BEST, from when I walk in until I walk out. I am always treated with courtesy and extreme professionalism. 5 stars aren’t enough to rate Dr. V and his Team!

Mix and mingle

DESSERTS ARE WIRED for sharing, but some sweet experiences on local menus take sharing to an art. Dessert and cookie boards and other collections of sweets create a kaleidoscope of flavors and textures to be savored leisurely with friends and family.

It’s a dining strategy embraced by Proverbial Wine Bistro, says Kayla Puffer, director of brand marketing for City Group Hospitality, which operates the concept.

“Our dessert board was created with social dining in mind,” says Puffer. “It turns the end of the meal into a shared experience rather than an individual one. It’s less about a single dessert and more about the pleasure of trying a bite of everything.”

BLDG 5 has also structured many of its menu items to be shareable, including a rustic cookie board. A standard size features about two and a half large housemade cookie pieces served with a scoop of cookie dough. A larger board includes a brownie with whipped cream and the restaurant’s seasonal galette.

“Everything is completely customizable,” says BLDG 5 general manager Brayden Buyas.

Check out some of the sweet collections tempting diners around the Capital Region in the list at right.

Move over, charcuterie—dessert boards and assortments offer an indulgent twist on the trend

BY MAGGIE HEYN RICHARDSON

Dessert Board

Proverbial Wine Bistro 9659 Antioch Rd., Ste. 105 proverbialwinebistro.com

Sample four different sweets on Proverbial’s Dessert Board: sous vide cheesecake, tiramisu, lemon berry mascarpone cake and chocolate lava cake. The varied flavors make this a festive meal-ender, especially for groups.

Deconstructed Cookie Board

BLDG 5

2805 Kalurah St. bldg5.com

Choose from chocolate chunk, sugar or peanut butter cookie broken into pieces and served with a scoop of cookie dough in flavors like chocolate chunk, birthday cake and Reese’s Pieces. Smear a little on each buildable bite, then drag it through drizzles of caramel and chocolate ganache.

Dessert Tray

The Ambrosia Bakery 8546 Siegen Ln. ambrosiabakery.com

The Baton Rouge-born bakery’s dessert trays feature tidy arrangements of cookies, brownies, petits fours, cake squares and macarons.

Dessert Box

Bonjour 5727 Essen Ln., Ste. D 240 Range 12 Blvd., Ste. 107, Denham Springs bonjournas.com

Bonjour’s dessert box is an exercise in restrained decadence, with compartments of strawberries, marsh-

mallows, waffle pieces, cookies and other sugary bites assembled with containers of sweet dipping sauces.

Treat Tray

Eloise Market and Cakery 1940 Perkins Rd. eloisemarket.com

Bring the best of this Perkins Road bakery to any gathering with this sampler available in two size options to fit parties both big and small. Eloise’s signature giant cookies and colossal brownies are chopped up into perfectly bite-size pieces, allowing guests to get a taste or try them all.

A Recipe

Made to Share

BY AVA BORSKEY // PHOTOS BY COLLIN RICHIE

SUGAR, BUTTER, FLOUR, eggs and salt. When you mix different ingredients together, something special happens. And when different bakers work together, the result can be just as extraordinary. Better together—that’s the philosophy behind the Capital City Bakers Alliance, a new group designed to promote and support Baton Rouge area bakers. Founded by Kimberly Fansler, owner of Mid City Bakery in Baton Rouge, and Kait Culy, owner of Honey Bee Baking Co. in Port Allen, the Capital City Bakers Alliance strives to be a safe space for local bakers to learn, share and grow.

“Community over competition is definitely the foundation of what we created,” Culy says.

It’s a mindset that’s especially close to Culy’s heart. In late 2022, Culy decided to leave an eight-year career in science and environmental health to pursue baking full time. She was

starting from scratch, and she looked to her fellow Baton Rouge bakers for help.

Through spontaneous bakery visits, cold calls and social media messages, Culy began building her own network of support. Steven Gottfried from St. Bruno Bread Co. and Cami Veasman from Smallcakes Cupcakery & Creamery each gave Culy kitchen tours and words of advice—as did Fansler, who had recently decided to invest in her own bakery after years of working in shops for someone else.

After cheering each other on via Instagram direct messages, Fansler and Culy met in person and quickly concluded that they wanted to cultivate and expand a supportive baking community.

With 15 years in the baking industry, Fansler experienced firsthand how competitive and egocentric professional baking scenes can become. She’s a firm believer that it doesn’t have to be that way.

“Everybody has a specialty, and everybody has something that makes theirs different,” Fansler says. “Just because you make a chocolate chip cookie doesn’t mean I can’t make a chocolate chip cookie. There’s no need to be exclusive, because there is room for everybody.”

The Capital City Bakers Alliance intends to create a network of trusted local bakers who champion one another’s strengths. Fansler envisions the alliance as a resource bakers can turn to for help, whether the challenge is learning new skills, hiring new employees or fulfilling overflow orders. Collaboration is at the core of the organization’s mission. Officially a little over a year old, the Capital City Bakers Alliance hopes to organize more fun events, like cake picnics, and volunteer opportunities, like

You’ve likely met one of us, now meet the entire family...

baking for community fridges, in 2026. Fansler and Culy also hope to begin a mentor program where established bakers can provide guidance to individuals just starting out.

While planning future events, the group remains active on Instagram, reposting job opportunities and pop-up market announcements.

“We’re growing,” Fansler says. “I’m excited to see what kind of bakers and what kind of people are going to join the group and enrich it.”

The group is open to bakers of all skill levels and backgrounds, whether professional, novice or hobbyist. Bakers who are interested in joining should follow @capcitybakers on Instagram and send an email to capcitybakers@gmail.com to be added to the contact list.

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Bake sale

From pop-ups to porch pickups, these micro-bakeries are making small-batch treats with big flavors

MICRO-BAKERIES ARE POPPING up all over the Capital Region with exclusive drops of sweets, breads and other treats that can be purchased at local markets or ordered directly from the bakers and scooped up off their home porches for pickup. Here are all the details on how to secure carb-y creations from 16 local bakers.

Note: Since these are cottage businesses, schedules, locations and ordering logistics are subject to change. Contact each one directly for the most current info. If we missed your favorite, email editor@225batonrouge.com

Two Chefs. One Night. Endless Impact.

Bakin’ Ya Crazy Macarons, custom cakes, cupcakes, muffins, biscotti and flavored breads. Order directly or purchase at Hwy 621 Outdoor Market in Gonzales. Find it on Facebook

Bluerabbit Bakehouse

Naturally leavened and fermented breads, plus nut butters for slathering onto slices and balsamic vinegars for dipping. Pre-orders can be made on the micro-bakery’s website for weekly pickups on Saturdays. bluerabbitbakehouse.com

The Cozy Bee Bakery

Sweet treats, specialty bakes and sourdough creations for online order or available at local pop-ups. The sourdough goods are organically made from a starter named Martha. thecozybeebakery.com

Crafty Roots Handcrafted Goods

Sourdough loaves in various flavors, scones, bread pudding and more. Order directly or find at Local Pop-Up markets at the Electric Depot, Red Stick Farmers Market and other events. @craftyroots

Deep South Deaux

Soft-baked cookies in flavors including cookies and cream, strawberry cheesecake and more. Order on DoorDash or pick up from pop-ups. deepsouthdeaux.com

Dillard’s Old Fashioned Tea Cakes

Old-school tea cakes and sweet potato pies made with a family recipe dating back nearly a century. Find at the Thursday and Saturday Red Stick Farmers Markets or by calling owner Junius Dillard at 225-235-3554

Dream Tart Desserts

Cream tart cakes in the shape of letters, symbols or numbers, decorated lavishly. Order directly. @dream_tarts15

EM’s Bakery

Fluffy Japanese cheesecakes, blinged with various fillings and toppings. Order directly or get slices at local shops, restaurants or pop-ups. @emsbakery.br

Hearths on Fire

Sourdough, focaccia and cinnamon rolls. Order online or shop drops at Most Blessed Sacrament

Catholic Church’s Bread of Life gift shop. hearthsonfire.com

Lucky Bakehouse

Cookies, pastry boxes and whimsically decorated cakes. Order via Instagram DM for local pickup. @1uckybakehouse

Maru Bread Co.

Delicate croissants and other specialty pastries. Purchase through front porch pop-ups or find seasonally at the Tuesday Red Stick Farmers Market. @marubreadco

Mid City Bakery

Bronze butter rice treats, tiramisu cookies and more. Order via email, phone or Instagram DM for local pickup or find at Red Stick Reads and Pelican to Mars. midcitybakery.com

The Sugar Mill Coffee & Bakery

Croissants, scones, muffins and Vietnamese coffee, among other treats. Find at the Thursday and Saturday Red Stick Farmers Markets. thesugarmillconfections.yolasite.com

Sweet Peony Cakes & Desserts

Shop slices of this bakery’s layered crepe cakes at spots like BesTeas Sip & Bite and Umami Japanese Bistro. Cakes and other sweets are also available for order via Instagram (@sweetpeony.br) or by emailing sweetpeonybr@gmail.com

Tout va Bien Boulangerie

French sourdough boules and baguettes with flavor options like rosemary, caramelized onion and walnut. Find at the Thursday and Saturday Red Stick Farmers Markets. toutvabienbr.com

YaYa’s Blooms & Dough

With a focus exclusively on sourdough products because of their health benefits, this bakery’s top sellers include sandwich bread, pancake mix, brown butter chocolate chip cookies and more. Items are available for a weekly preorder and local porch pickup. @yayasbloomsanddough

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Tailor-made drapes, matched to the purple walls and finished with a dark salmon tape trim, create a cozy niche. The walls, trim, door and bookcases are painted with varying sheens of Sherwin-Williams’ “Fabulous Grape.”

Pleasure

doing business

A technicolor home office is equal parts warm sanctuary and vibrant meeting space

FOSTERING CONNECTION

AND open exchange is Kristyn Starkovich’s stock and trade.

As the founder of Rivalry Communications Coaching, she spends her days helping people perfect the delicate art of effective communication. Her client list grew quickly after she launched her business in 2023, and the more relationships she strengthened, the more obvious it became that her guestroom/office wasn’t going to work out long-term. Enter Rachel Cannon, who transformed an oatmeal-colored bedroom into a vibrant, orchid-hued home office with a defined sense of purpose.

Before the transformation, Starkovich felt constricted by her guestroom nook masquerading as a workspace. A flash of inspiration courtesy Rachel Cannon Limited Interiors finally sparked the overdue change. “I had seen a post on RCL’s social media about having a sanctuary in your home—that you should have a quiet room in the house,”

Starkovich says. “I have a husband, three kids, a dog and a cat who I love, but quiet is a rare thing.”

As a friend and admirer of Cannon’s talents, hiring her to revamp the home office was an easy decision. “Rachel knows me so well,” Starkovich says. “We joke that we were separated at birth. I knew I could just trust her and say, ‘Here’s what I’m thinking. I want it color-drenched. Go for it.’”

Being given carte blanche to design the office was a dream for Cannon. Starkovich’s vision was simple: a colorsaturated, bold-yet-feminine study where she could work or retreat. “All music to my ears,” says Cannon. “I felt I could execute on a much deeper level, given that I require so much of the same things to feel restored and productive.”

The finished office is the epitome of striking, intentional design. Cannon marked the shift from guestroom to workspace by swapping the bed for a chaise lounge and a reading nook, framed by identical built-in bookcases

Starkovich’s desk sits at a window, offering light and local surveillance from her “neighborhood watch station.” Custom furnishings were ordered through RCL Interiors. For the task chair, Cannon partnered with John Toups of Frost-Barber to find an exact ergonomic fit.

The bespoke bookcases are backed in deep coral grasscloth to add color, texture and depth. Dark coral and bright tangerine accents were pulled from the chaise lounge pillow fabric, creating an analogous color scheme that minimizes contrast and adds warmth.

providing storage and symmetry. Drapes balance differently sized windows and buffer household sounds, giving Starkovich a peaceful escape. The soft lavender ceiling, inspired by RCL Interiors’ signature color, complements the rich purple walls, while warm salmon and tangerine accents add cozy depth. Twin chairs and a burlwood coffee table offer a welcoming space for client meetings, a far cry from the room’s previous life as a multipurpose guest suite. It’s a place where business meets pleasure.

The office’s design goes beyond aesthetics, setting the stage for the kind of open dialogue Starkovich guides in her work. It’s finally a space that works for Starkovich’s clients, for her meetings and, most importantly, for her.

“It gives us a homey space that invites people to let their guard down,” she says. “Being open and vulnerable is such an important part of communications coaching. This is a space to take deep breaths, relax, and dig into what we need to discuss.”

That’s

AMORE

Breaking down a date-night setup at downtown’s The Little Village as it gears up for a popular patron holiday

BY OLIVIA DEFFES // PHOTO BY COLLIN RICHIE

ON SATURDAY, FEB. 14, couples will flock to local restaurants in pursuit of a dreamy, romantic meal. Over tasty plates and glasses of wine, they’ll celebrate love on the love-iest of days, bringing in even more business on what’s already a popular day of the week for many Capital Region eateries. Hugh Freeze, owner and operator of The Little Village, expects to see his fair share of lovers at his restaurant’s two locations. Though many locals land at The Little Village for celebrations year round, he says Valentine’s Day is one of the busier times, rivaled by graduation season, New Year’s Eve and Christmas Eve. While those other events bring the restaurant big parties, V-Day sees duos filling the majority of the books.

“It’s busy, but it’s a little bit different kind of busy,” Freeze says. “[The restaurant] is full of people who are there to celebrate one another and their relationship and sit there. So it’s a little bit more of an intimate vibe than like a friends and family gathering vibe.”

With reservations filling up back in January and Mardi Gras weekend overlapping with Valentine’s, Freeze says some couples may be having their dinners either a few days before or after Feb. 14 this year. Regardless of when they come in to have their special date night, Freeze and his team are prepped and ready to give an unforgettable dinner experience and maybe even create a new tradition for lovebirds. The restaurant’s full menu will be available to order, along with a steak special available for the occasion. Freeze says he and his team have tried limited, speciality menus for the holiday, but the patrons have voiced that they really just want to order The Little Village’s Italian plates and other staple dishes.

“Instead of trying to come up with something that is not The Little Village, we really just focus on executing what we do have and what people have come to know us for to ensure that everyone that comes in has a really memorable quality experience with great food,” he says.

By the time you read this story, it may be too late to claim a table at The Little Village on Valentine’s Day. For the future, Freeze recommends calling the restaurant right after the new year or even earlier to secure a spot.

But even if you don’t dine in on or around Valentine’s, Freeze and his team welcome patrons for other celebratory meals or just-because feasts.

The 225 team visited The Little Village downtown to get a peek at what a couple might experience for date night. Read on for details about the tasty spread available for Valentine’s Day or, really, anytime at the restaurant:

1. All about ambiance

The Little Village, known for its Italian-centric menu, has lured couples for 20 years with its intimate and romantic setting. Freeze says little touches like Frank Sinatra tunes flowing through the speakers, coupled with the food and drink selection, have made the eatery into a spot where couples want to come for their big date nights.

2. Something to share

Freeze recommends starting date night with an appetizer or the fan-fave Village Bread. Take turns tearing off pieces of the braided bread, or go bite for bite on something like the Beef Arancine topped with red gravy.

3. Wash it all down

Looking for a beverage to accompany your meal? Freeze says you can’t go wrong with anything on the restaurant’s wine menu. For those who might not want a glass of red, white or rosé, the Sinatra Smash, a whiskey-based cocktail, is a great pick, too, according to Freeze.

4. It takes two

Freeze says steaks and Italian dishes with hearty red sauce take the top spots as most-ordered on Valentine’s Day. This pairing allows couples to fill their table with what The Little Village is known for. And if your partner doesn’t mind your fork sneaking onto their plate, you can get the best of both worlds by trying theirs, too.

5. Save room for dessert

Valentine’s Day is a holiday where tables will most likely say “yes” to dessert options. Freeze shares that The Little Village gets long-stemmed strawberries to dip and drizzle with chocolate as an on-theme end-of-meal treat.

DINING IN

Lovin’ from the oven

BY TRACEY KOCH //

BY AMY SHUTT

COOKING FOR FRIENDS and family has always been my love language. The food doesn’t have to be fancy, but whatever the occasion, having my loved ones gather around my table for a meal is my way to show them how much I care.

With this thought in mind, I wanted to think of a special dessert to make for Valentine’s Day that would be easy to put together in under an hour but would feel special enough to finish off a Valentine’s dinner. Looking through some of my favorite recipes, I came across my daughter Maggie’s recipe that she adapted for an easy chocolate soufflé. This recipe is the perfect Valentine’s Day dessert when you want something that feels special without spending hours in the kitchen. It looks impressive but comes together with just a handful of pantry staples.

The soufflé has a rich chocolate base and bakes up light, delicate and cloudlike. To top off this decadent chocolate dessert, I paired it with an easy, fresh raspberry sauce to add a little brightness and color on the plate.

Whether you are cooking for that special someone, family or friends, this soufflé is best served warm straight from the oven, dusted with powder sugar and drizzled with the fresh raspberry sauce. And thanks to the help of an electric hand mixer, no fancy cooking techniques are required— just a little mixing and folding and lots of love.

Easy chocolate soufflé

Yield: 1 large (36-oz.) soufflé ramekins or 6 individual (6-oz.) ramekins

4 Tbsp. butter, divided

1⁄3 cup plus 3 Tbsp. sugar, divided

3 large eggs

1 Tbsp. flour

1 Tbsp. cocoa powder

½ cup half-and-half

2 Tbsp. cold brew coffee or coffee liqueur

1 Tbsp. pure vanilla extract

¼ tsp. salt

4 oz. (50% to 55% cacao) dark chocolate, chopped

Preheat oven to 375 degrees. Butter ramekins with 2 Tbsp. butter; dust with 3 Tbsp. sugar. Make sure all sides and bottoms are coated evenly; discard any unused sugar.

Separate egg yolks from whites into 2 separate mixing bowls; set aside.

To make chocolate base for soufflé, use a heavy saucepot to melt remaining 2 Tbsp. butter completely. Add flour. Cook butter/flour mixture over medium heat for 1 minute, until combined and bubbling. Whisk in cocoa powder until combined and bubbling. Gently whisk in half-and-half, coffee, vanilla and salt. Continue to cook mixture for about 2 minutes, stirring constantly until mixture thickens. Turn off heat and add chopped dark chocolate to this mixture. Whisk until chocolate is completely melted. Note that mixture may appear to have broken a bit. Carefully whisk in egg yolks 1 at a time until chocolate base is smooth and shiny.

In a large mixing bowl, use an electric mixer to beat egg whites on medium-high speed until soft peaks begin to form. Gradually add remaining 1⁄3 cup sugar and continue beating until medium peaks have formed. Egg whites should be glossy and can hold shape, but peaks should slightly droop. Be careful of overbeating; if mixture is too stiff, it is difficult to incorporate chocolate base.

Whisk about ¼ of whipped egg whites into chocolate base to lighten it up. Next, pour lightened chocolate base into remaining egg whites. Gently fold until just combined; do not overmix.

Gently spoon soufflé batter into prepared ramekins and place in oven. Individual soufflés will be baked for 14 to 16 minutes, while the large one will bake for 30 to 35 minutes. Soufflés are done once they are puffed and still have a slight wobble in the center. Try to avoid opening the oven too soon to prevent soufflés from collapsing while baking.

Remove from oven, dust tops with powdered sugar, and serve at once with fresh raspberry sauce.

Fresh raspberry sauce

Yield: 2 cups

4 cups fresh raspberries

½ cup sugar

¼ cup orange liqueur

¾ cup water

Place fresh raspberries, sugar, orange liqueur and water in a heavy saucepot. Heat over medium high heat and bring to a simmer. Reduce heat to medium low and continue cooking, stirring until raspberries have broken down and sauce coats the back of a spoon. Remove from heat and allow sauce to cool. Pour sauce through a mesh strainer and store in an airtight container in refrigerator. Sauce will keep in refrigerator for up to 1 month.

FAVORITE FOOD in the Capital Region has never been SO EASY! Get great offers from local restaurants emailed and texted to you! IT’S FREE TO JOIN! Join The 225 BEST EATS Club today for start receiving these offers.

INSPIRE

Meet women from around the Capital Region whose contributions to community and commitment to excellence inspire the people around them every day.

Q. WHAT ARE THE RISK FACTORS FOR CORONARY HEART DISEASE?

A. There are a variety of risk factors for coronary heart disease, including but not limited to, elevated cholesterol, elevated blood pressure, and diabetes. Most people don’t “feel bad” with high blood pressure, elevated cholesterol or diabetes, which is why it is so important to have an annual physical with your doctor to screen for these conditions. It is estimated that coronary heart disease is responsible for one-third of deaths of individuals over the age of 35. It is also estimated that half of middle aged men and one-third of middle aged women will develop some manifestations of coronary heart disease in their lifetime.

FEBRUARY IS AMERICAN HEART MONTH

To Maintain a Heart Healthy Lifestyle Follow These Tips:

Visit with your healthcare provider at least once per year

Stop smoking

Aim to exercise 150 minutes minimum per week

Maintain a healthy weight and incorporate fresh vegetables, fruits, and proteins into your diet

Tameka L. Roby

BOOKMOBILE & OUTREACH SERVICES

MANAGER | EBR PARISH LIBRARY

UP CLOSE & PERSONAL

The library has been a part of Tameka Roby’s life since the day she walked into the Banks Elementary School library for the first time, “boisterous and effervescent, practically vibrating with excitement,” she says. While her classmates clamored for Berenstain Bears and Ramona books, Tameka could be found browsing the nonfiction aisles and checking out young adult novels like Lois Lowry’s The Giver. “I went home with the African American Encyclopedia of History, a Pizza Hut Reader of the Month was born,” she says. “Three kids, two dogs, and one grandbaby later, I’m still reading and rolling!”

PASSION & PURPOSE

For 15 years, the EBRPL Bookmobile has connected Tameka to people and their stories. “Serving people from all walks of life, the Bookmobile has something for everyone,” she says. “Libraries change lives.... by meeting people where they are, no matter who they are. The Bookmobile provides equitable access to materials; builds trust; creates pathways for lifelong learning; and ensures educational equity by strengthening our community ties.”

MY FAVORITES

• Vacation Spot: Jamaica and Puerto Rico

• Way to Relax: Wine, cuddling and reading!

• Locally Owned Business: Love Yours Skincare

• Cause to Support: McKinley Alumni Center and Patrons of the Public Library

• Guilty Pleasure: Sir Idris Elba

PERSONAL INSPIRATION

“I am dripping in melanin and honey. I am Black without apology. Touch somebody with your hands or with your heart, with your words or with your silence. Share yourself. Celebrate your skin. Be yourself and never apologize for being someone you love.”

- Poet Upile Chisala

Aimee Cook

CHIEF RISK OFFICER

BANK OF ST. FRANCISVILLE

UP CLOSE & PERSONAL

Aimee Cook celebrates two major milestones in 2026: Her 50th birthday, and her 20th year working for the Bank of St. Francisville. “Our founder, Carter Leak III, and our Board Chairman, Conville Lemoine, were instrumental in recognizing my potential early on in my career at BSF, and that support has continued with our current President and CEO, Carter Leak IV,” she says. “I’ve been fortunate to work in many areas of the bank over the years, and wherever I’m needed, I pivot.” And whenever she has needed them, they have supported her, providing the single mother of three high school and college-age children the work-life balance that was so important to her. “I love the culture here,” she says. “I believe in the mission and values. And I love St. Francisville. I feel very blessed.”

PASSION & PURPOSE

Cook benefitted personally and professionally from the bank’s small-town values and family feel, and she is committed to paying that forward. “I love discovering new talent, mentoring them, and helping them grow,” she said. “One of the most rewarding aspects of my role is sharing knowledge and preparing others to step into leadership when their time comes.”

MY FAVORITES

• Restaurant: The St. Francisville Inn

• Book: “Dare to Lead” by Brene Brown

• Vacation spot: Blue Ridge Mountains – “I’m a hiking girl!”

• Dessert: Peach cobbler

PERSONAL INSPIRATION

“People will forget what you said, people will forget what you did, but people will never forget how you made them feel.”

- Maya Angelou

Angela Poirrier

OWNER + DESIGNER | ACADIAN HOUSE DESIGNS + RENOVATIONS

UP CLOSE & PERSONAL

“Design has always been my center and my balance,” says Angela Poirrier. Raised in a family business nearly a half-century old, she learned early that “great design isn’t about chasing trends. It’s about creating thoughtful solutions that serve the people who live in the spaces we create.” That belief became the foundation of Acadian House Designs + Renovations, where she transforms homes into functional, livable environments. As a second-generation owner, Poirrier calls purchasing the company from her parents one of her proudest moments. “Being able to carry forward their legacy while allowing them to retire and enjoy the life they worked so hard to build means everything to me,” she says.

PASSION & PURPOSE

“My passion lives at the intersection of design, leadership, and service,” Poirrier says. As president of the Home Builders Association of Greater Baton Rouge, she advocates for professionalism and ethical standards across the industry. Giving back is a core value, from donating her services for St. Jude Dream Homes to creating community projects for schools and nonprofits. “Success,” Poirrier says, “is something meant to be shared.”

MY FAVORITES

• Lunch Spot: French Market Bistro

• Comfort Food: “A perfect bowl of gumbo”

• Vacation Spot: Coconut Club in the Bahamas

• Season: Fall, “with my son playing college football at Belhaven and my daughter cheering on the sidelines at St. Michael’s”

PERSONAL INSPIRATION

“Great design listens first, and real leadership shows up every day—through action, service, and responsibility to others.”

Emily Flanagan, Ph.D.

ASSISTANT PROFESSOR | PENNINGTON BIOMEDICAL RESEARCH CENTER

UP CLOSE & PERSONAL

Originally from Miami, Emily Flanagan moved to Baton Rouge in 2019 to complete a postdoctoral fellowship in perinatal health. In her current role as an assistant professor of research at Pennington Biomedical Research Center, she specializes in pregnancy and infant metabolism. “My husband and I have grown to love calling Louisiana home,” she says, “with its gracious Southern hospitality, Mardi Gras, and exceptional cuisine!”

PASSION & PURPOSE

Flanagan is driven by a deep commitment to improving the health of the next generation. As director of the Developmental Physiology Laboratory, she is dedicated to uncovering how physiological and behavioral factors influence growth and metabolism in infants and young children. “I am continually seeking ways to turn discovery into impact by developing prevention strategies that inform families and clinicians, and support lifelong health,” she says.

MY FAVORITES

• Local Restaurant: Zorba’s

• Way to Relax: Pool day with family

• Vacation Spot: The Florida Keys

• Cause to Support: The Seeing Eye

PERSONAL INSPIRATION

“Even the smallest person can change the course of the future.”

- JRR Tolkien

Jessica Sharon

PRESIDENT, JUNIOR LEAGUE OF BATON ROUGE | VP OF IMPACT AND ADVOCACY, PELICAN CREDIT UNION

UP CLOSE & PERSONAL

Remembering where she came from allows Jessica Sharon to help others get where they want to go. “I joke about this, but it’s true: I grew up in a trailer park in Denham Springs,” she says. “We didn’t have a whole lot. I worked really hard, went to school, and I’m still paying off my student loans, because I got a master’s degree. It’s why I’m so passionate about financial education, about helping communities thrive, about serving low- to moderate-income communities.”

PASSION & PURPOSE

Sharon extends helping hands in both her vocation (Pelican Credit Union vice president) and avocation (Junior League of Baton Rouge president). “I think a lot of what I’m passionate about comes from my belief that everybody deserves access to the three things you need to succeed: education, opportunity, and financial literacy,” she says. “It’s on us, as individuals who have had success, to give people avenues to do that. I’m not saying we have to do everything for them. I’m saying we have to create opportunities. We have to educate. We have to train. People deserve dignity and support. That’s what drives me.”

MY FAVORITES

• Restaurants: Albasha, Elsie’s, and Stab’s

• Podcast: “Good Hang with Amy Poehler”

• Vacation Spot: Day-tripping around Louisiana

• Singer: Florence and the Machine

• TV Show: “Pluribus” on Apple TV

PERSONAL INSPIRATION

“Start where you are. Use what you have. Do what you can.”

- Arthur Ashe

Nikki Gallmann

CO-OWNER & DIRECTOR OF OPERATIONS BLUSH BRIDAL SALON

UP CLOSE & PERSONAL

Nikki Gallmann has always been blessed with a strong sense of self. “I’m a proud Vietnamese American, born and raised in Baton Rouge, and my culture and heritage are deeply woven into who I am,” she says. Now in her 30s, that identity has not changed. But her priorities have shifted. “After spending years focused on building a fulfilling career, I now place immense value on nurturing my relationships—with my family, friends, and my husband,” Gallmann says.

PASSION & PURPOSE

Two words lie at the heart of everything Nikki Choose joy. “I’m passionate about life and spreading joy to those around me,” she says. “I love making people feel seen and important. What fuels my pursuit of success is the life I’m creating for my future self, my husband, and the family I hope to build one day. Choosing joy keeps me grounded—it reminds me to focus on gratitude, resist comparison, and trust the process.”

MY FAVORITES

• Vacation Spot: Los Cabos

• Local Restaurant: Homakase

• Locally Owned Business: HerringStones

• TV Show: “Criminal Minds”

• Cause to Support: St. Vincent de Paul

PERSONAL INSPIRATION

“Discipline is choosing what you want most versus what you want now.”

-Mindi Linscombe

Katherine Guglielmo

LICENSED MEDICAL AESTHETICIAN | CERTIFIED LASER TECH | CERTIFIED FUNCTIONAL NUTRITIONIST | CERTIFIED DIETARY SUPPLEMENT SPECIALIST | LICENSED EDUCATOR

UP CLOSE & PERSONAL

With nearly 25 years as a licensed medical aesthetician, Katherine Guglielmo’s career has evolved as her curiosity has grown. “I grew up going to facials with my mom at Lulu Buras,” she says. “I was fascinated by the serums she came home with, and I knew early on this was something I wanted to do.” After training in aesthetics and working in dermatology, Guglielmo began to notice connections between clients’ eating habits and skin conditions. She went back to school to gain expertise in functional nutrition and dietary supplements. “I knew the connections were there,” she says, “but I didn’t know how to connect the dots until I got the right education.” Today, she owns Guglielmo Aesthetics and is co-owner of ReGen Aesthetics, blending clinical experience with real-world insights into the link between lifestyle and skin health.

PASSION & PURPOSE

“For me, it’s always been about the people,” Guglielmo says. Listening closely to their stories pushes her to keep learning. Her philosophy centers on addressing root causes rather than managing symptoms. “What’s the point of applying a cream if you’re not fixing what’s causing the problem?” she says. “When clients say, ‘I see the difference,’ that’s everything.”

MY FAVORITES

• Travel destination: Anywhere tropical, especially Central America and the Caribbean

• Way to relax: Birdwatching, cooking, gardening, home with a good book

• TV shows: “Renovation Aloha,” “The Flip Off,” “Master Chef”

PERSONAL INSPIRATION

“If you look good, you feel good.”

- Lulu Buras

Jennifer Maggio

CHIEF EXECUTIVE OFFICER THE LIFE OF A SINGLE MOM

UP CLOSE & PERSONAL

Almost 30 years ago, Jennifer Maggio was a young single mom of two children juggling parenthood, two jobs and college classes at night. “I was drowning in exhaustion,” she says. “My faith in God was the catalyst that changed everything.” Maggio used the lessons she learned in her personal life and as assistant vice president of a Fortune 500 bank to launch a national nonprofit headquartered in Baton Rouge, The Life of a Single Mom, that has provided essential support to more than 1.25 million single mothers. In 2017, Maggio also founded Single Mom University, the largest life skills classroom in the U.S. for single mothers. She has twice been named one of the Top 10 Most Influential People in America by the John Maxwell Leadership Institute.

PASSION & PURPOSE

“I’ve been married to my husband for 23 years, and my children are now adults. But I’ll never forget being a young single mom, huddled on a bathroom floor, suicidal and hopeless,” Maggio says. “No money. No plan. Just pain. God met me on that bathroom floor and rescued me. The years that followed taught me a lot, and I have a deep passion to share those lessons with other moms.”

MY FAVORITES

• TV Show: “Little House on the Prairie”

• Dessert: Crème brûlée

• Vacation Spot: Glacier National Park

• Locally Owned Business: The Royal Standard

• Hobby: Jigsaw puzzles–lots of them!

PERSONAL INSPIRATION

“God is within her, she will not fall; God will help her at break of day.”

Becky Walker

OWNER/PRINCIPAL DESIGNER THE DESIGN STUDIO

UP CLOSE & PERSONAL

Becky Walker has spent 32 years in the design, architectural, and construction industry. “And 22 of those have been running my own firm,” she says. At The Design Studio, Walker leads projects across residential, multifamily, hospitality, and commercial spaces. She also launched sister company TDS Staging Products and Services, to fill a gap in the local real estate market. “There’s a significantly higher chance of selling real estate with staging,” she says. Married to college sweetheart Len and proud mom to 22-year-old Jack, Walker jokes, “I had two babies at once—a child and a business—and raised them together!”

PASSION & PURPOSE

“I’ve always been passionate about design,” Walker says. “Even as a kid, I was rearranging bedrooms, building spaces, and creating places that made people feel happy.” She credits her mother’s flair for decorating and entertaining for fueling her creative streak. “I’m always thinking, how can this be more unique and reflective of each and every client?” That mindset defines her work today. “The goal is never to copy,” she says. “It’s to create something unique that feels like them.”

MY FAVORITES

• Singer: Lauren Daigle

• Fashion Influence: Rachel Zoe

• Guilty Pleasure: Red wine and chocolates

• Entertainment: LSU and the Saints

PERSONAL INSPIRATION

“ ‘NO’ is a motivator. Not an answer!”

Sarah Barlow, Ph.D.

PROVOST AND VICE CHANCELLOR FOR WORKFORCE AND STUDENT DEVELOPMENT BATON ROUGE COMMUNITY COLLEGE

UP CLOSE & PERSONAL

In her work with BRCC students, Sarah Barlow seeks not merely to train, but to transform. “I deeply believe in the power of this institution to change lives,” she says. “This work isn’t abstract to me—it’s personal, and it’s purposeful. Every day, I get to lead dedicated teams who build pathways for students balancing work, family, and ambition. Together, we create programs that connect education to real workforce opportunities and strengthen the future of our community. I love this work—not just for what it accomplishes today, but for what it makes possible tomorrow.”

PASSION & PURPOSE

At BRCC, Barlow says, progress is measured by real results—students completing credentials, entering the workforce, and building lasting stability. “The future we are building through education is the same future my son, Joey, and so many others will inherit. That reality sharpens my focus and reinforces the importance of leading in a way that is thoughtful, sustainable, and grounded in service.”

MY FAVORITES

• Way to Relax: Travel

• Vacation Spot: Norris Lake

• Dessert: Anything chocolate

• Guilty Pleasure: Drive, with the music loud

• Moment of the day: Driving Joey to school and talking

PERSONAL INSPIRATION

“Tell me, what is it you plan to do with your one wild and precious life?”

- Mary Oliver

Danielle Brecheen

OWNER & PRESIDENT

BRECHEEN PIPE & STEEL

UP CLOSE & PERSONAL

Danielle Brecheen grew up in a business that wasn’t built with women in mind. Her father founded the Port Allen–based pipe and steel distributor in 1980, and when Brecheen joined him five years later, she quickly learned the realities of industrial sales. “It was a boys’ club,” she says. “There weren’t many women in the industrial space, and it was difficult trying to develop long-term partnerships.” To succeed, Brecheen says she had to work “faster, harder, and smarter” than competitors.

PASSION & PURPOSE

Those early challenges shaped Brecheen’s leadership philosophy—and her commitment to opening doors for others.

“Because of the hardships I faced early in my career, I wanted to help more women move into industrial sales and ultimately into leadership positions,” she says. Today, women at Brecheen Pipe & Steel work across the entire operation. Brecheen’s focus is service-first. “A lot of our customers forget to order something they need the next morning,” she says.

“We’re there for them — a just-intime supplier.”

MY FAVORITES

• Restaurant: Gino’s

• Vacation Spot: Panama City Beach

• TV Show: “Forensic Files”

Anything related to animals

• Singer: Adele

PERSONAL INSPIRATION

“Built by steel. Driven by strength. Trusted for generations.”

Tekoah Boatner

CHIEF EXECUTIVE OFFICER YOUTH OASIS

UP CLOSE & PERSONAL

The daughter of a Christian pastor, Tekoah Boatner always knew her life’s work would be helping others. “I consider myself a human services strategist,” she says. Her career in nonprofit leadership spans domestic violence prevention, sexual assault victims’ advocacy, HIV/AIDS services—“almost any cause you can name,” she says. Since 2017, as CEO of the 28-year-old Baton Rouge nonprofit Youth Oasis, she has helped young people recover from the trauma of homelessness and family separation through housing, healthcare and advocacy. The mother of 9- and 13-year-old boys says, “My personal and professional lives have merged around one belief: If we want children to be OK, we have to support the adults around them.”

PASSION & PURPOSE

“At a DNA level, I’m a helper,” Boatner says. “Problemsolving energizes me.” That mindset is central to her leadership at Youth Oasis, a provider of last resort for children who have often cycled through multiple systems. Her work involves supporting families with care, accountability and compassion while rebuilding children’s imagination, trust, and possibility—the foundational skills of healthy adulthood. “It’s a privilege to help someone at their lowest point,” Boatner says. “That responsibility should be handled with care.”

MY FAVORITES

• Restaurants: Stab’s and Mansurs

• Vacation spot: Maui

• Audiobook: “Alchemised”

• Podcasts: “Old Gods of Appalachia” and “Strict Scrutiny”

• TV show: “The Good Place”

PERSONAL INSPIRATION

“But for the grace of God, there go I.”

- John Bradford

At Simply Facials, luxury meets accessibility in a space designed exclusively for facial care and nothing else. Founded by longtime client-turned-partner Julie Piedrahita and her renowned aesthetician of 15 years Jan Vaccaro, the practice was born from a shared vision: to make high-quality, results-driven skincare simple, transparent, and truly inclusive. We recognized a national trend of elite, all-inclusive facial studios offering premium care without the complexity of upsells, hidden costs, or excessive service menus, and launched Simply Facials in May 2024 to bring that same standard of care to Baton Rouge.

ONLY FACIALS, EXPERTLY CURATED

In a world full of one-stop spas and ever-expanding med spas, we have chosen to specialize. Our team focuses solely on facials that are expertly curated, deeply effective, and all-inclusive. Every treatment includes multiple modalities, eliminating the need for add-ons while delivering professional-grade results. The pricing is refreshingly transparent, with no surprises and no compromises.

CUSTOMIZED CARE FOR EVERY FACE

Whether you’re a teen battling acne, an adult pursuing preventative aging care, or someone with medically reactive skin—including clients undergoing chemotherapy or managing autoimmune conditions—we offer tailored solutions with clinical integrity and spa-level comfort. Each facial is designed to be repeated every 30 to 45 days, supporting long-term skin health and maintenance with affordable membership options.

A SAFE HAVEN FOR SKIN CARE

Built around comfort and clarity, the Simply Facials experience is intentionally welcoming. We created a space where clients feel secure from the moment they walk in. No intimidation, no pressure—just excellent care, delivered with consistency and heart.

Raising happy, confident kids is no small task, but the right guidance can make all the difference. 225’s Parenting section explores expert-backed strategies, local resources, and practical tips to help parents navigate every stage of childhood.

WHAT’S INCLUDED IN THIS SECTION

• SPONSORED CONTENT ARTICLES

• CUSTOM ADVERTISEMENTS

• ASK THE EXPERT Q&A

• PARENTING ROUNDTABLE DISCUSSION

Thrive Heart to heart

Locals make it their mission to address an important issue for Black women’s health

BY CATHERINE CLEMENT • PHOTOS BY COLLIN RICHIE

AS A THIRD-GRADE teacher and mother of two young children, Felicia Stevens is no stranger to the stress of the on-the-go lifestyle that many young women adopt. What she didn’t expect was how her busy routine was impacting her health.

Stevens was diagnosed with hypertension after the birth of her daughter and son at 33 years old. At first, the stigma surrounding heart health for women nearly stopped her from receiving the health care she needed. It took her years to accept the help and lifestyle changes she needed to make.

A few years into her health journey, Stevens was introduced to Go Red for Women, an organization dedicated to raising awareness about women’s heart health. Attending the group’s 2025 luncheon in Baton Rouge broadened Stevens’ perspective on how many women are affected by heart disease.

“I thought heart disease and heart attacks were for older people, and then I’m meeting a girl that’s 21 who just had open heart surgery. It was just really touching,” Stevens says.

Immediately after the event, Stevens knew she wanted to get more involved. Her advocacy began within her own family, when she learned that her mother and all of her aunts had struggled with hypertension.

“I’m finding more and more African American women suffer from high blood pressure, and it’s treated like the norm. And it’s not okay,” Stevens says.

Stories like Stevens’ are not uncommon, according to Dr. Cordel Parris, who as a Black female cardiologist has seen firsthand how disparities in health care affect African American women.

When she began her practice in Baton Rouge in 2004, Parris says many people were not accustomed to seeing a Black woman

Go with the flow

Dr. Cordel Parris (pictured at left) shares five practical ways to improve heart health starting right now:

Get a move on.

Exercise for 45 minutes a day, a few times a week, “just to increase the flow of blood to the coronaries, the legs, the brain, the kidneys,” Parris says.

Balance the scales.

Parris recommends aiming to keep within the normal range for body mass index (BMI), as obesity increases the risk of diabetes, and diabetes increases the risk of cardiovascular disease.

Know your numbers.

Keep track of your cholesterol and blood pressure. “When you have hypertension, it causes damage within the lining of the cell wall…” Parris says. “That’s what causes rupture. It causes breakages in the brain and in the kidneys, and it’s the same for cardiovascular disease.”

Eat to live.

Cut down on fats, fried foods and simple carbohydrates. “We love fried foods,” Parris says, but eating them often can increase the risk of both type 2 diabetes and high cholesterol.

Make the call.

If you’re over 50, add a heart checkup to your annual appointments.

“Women will do breast scans, cancer screenings, and they won’t come to do heart screenings. I don’t know why,” Parris says.

in a cardiology role. Over time, her patient population grew as more people sought care from someone who made them feel comfortable and understood.

Louisiana presents unique challenges for heart health, including limited access to health care, inadequate insurance coverage and a cultural diet of unhealthy foods. For African American women, these risks are often compounded by family history and the way symptoms are perceived in medical settings.

“I would say for African Americans, the number one risk is family history. And with females, doctors can assume some of the symptoms, and they don’t take them seriously,” Parris says.

She also notes that challenges in diagnosis can disproportionately affect African American women. “The second thing I noticed is that, particularly in African American females, when you have large breast tissue and

you look at an EKG, it always looks like there’s a heart attack. So we cannot tell if it’s a true heart attack, and it’s ignored.”

Alongside maintaining a healthy diet, exercising regularly and attending routine checkups, Parris encourages patients to stay engaged and to advocate for themselves during medical appointments. That message resonates strongly with Stevens.

“I really feel like with women, we don’t take care of ourselves. We put the husbands, the kids, our job or our friends first. And heart health starts with you. You have to take care of yourself,” she says.

This year, Stevens is serving as chair of the Go Red for Women Luncheon, taking place Feb. 6 at L’Auberge’s Event Center. The focus of this event is maternal heart health, and Stevens hopes it will encourage more young women to prioritize their heart health before a crisis occurs.

LEADING PEOPLE WITH INTEGRITY AND HEART

Tara Moran, Chief People Officer

Tara Moran believes the foundation of a successful organization is its people. As Chief People Officer at United Community Bank, she brings decades of experience across banking, training, and human resources, leading with a style rooted in collaboration, care, and purpose. Tara is passionate about aligning employees with the bank’s mission, creating an environment where every team member has the opportunity to grow and thrive.

Grounded by family, Tara has been married to her husband, Blake, for for more than 15 years and is the proud mom of her teenage daughter, Izzie, a competitive volleyball player whose dedication and drive inspire her daily.

Tara embodies what it means to be a part of the UCB family — fostering connection, strengthening community, and leading with genuine care.

Culture

See them ROAR

Southern Lotus brings new energy to an ancient tradition

BY

LOUISIANANS ARE KNOWN for their love of celebration. And when we celebrate, we go all out. Residents don’t only look forward to Mardi Gras; we want to participate in every holiday and tradition. Each parade, festival, party and wedding includes a little something extra here—including our Lunar New Year celebrations.

Baton Rouge’s Southern Lotus Lion Dance Association kicks off Lunar New Year festivities with traditional lion dance performances in and around the Capital Region. With large, handmade costumes, synchronized dancing, instrument accompaniment and a strong community, lion dancing fits right in with the rest of our Louisiana traditions—despite its centuries-old origins in China. But its ancient background doesn’t seem to be stopping new generations from picking up this art form.

Baton Rouge native Randy Vu grew up watching lion dance performances. Joining Southern Lotus in 2018, he is now the team lead of one of Louisiana’s only lion dance groups.

“It was a big part of my childhood,” Vu says. “I’ve always been a fan of lion dancing as a kid, and I have DVDs of performances I would watch all the time. To be able to do this now is kind of like living my childhood dreams.”

The lion dance itself is an ancient art form that has had many different evolutions. Today, the traditional dance consists of two dancers in a lion costume moving to the beat of an instrument, usually a drum. Both the musicians and the dancers have to work together— synchronization has to happen amongst all performers for the dance to work.

“The lion is the one performing, but the music mimics the lion’s heartbeat. It all plays together,” Vu says.

Baton Rouge’s only lion dance group began in a Buddhist temple over 20 years ago. The group’s early performances were mainly at restaurant and business openings to promote prosperity. Following the tradition of

its origins, lion dancing can be used to ward off bad energy or to bring good fortune. And there is no better time to usher in good luck than at the start of a new year.

Each year brings more Lunar New Year celebrations to Louisiana. In 2026, the group has a packed schedule the week of Feb. 17. For Southern Lotus, this growth is a very welcome change.

“I’ve definitely seen an increase of Asian culture, including lion dancing, being spread throughout Baton Rouge over the past couple of years. It’s exciting to see. That’s what we’re all about,” Vu says.

Lunar New Year is celebrated on a different date each year, according to the Chinese lunar calendar. Feb. 17, 2026, marks the start of the Year of the Horse, which is said to bring adventure, vitality and momentum.

For the Southern Lotus Lion Dance Association, this momentum has been building for a long time. As Lunar New Year celebrations continue to grow across the state, the group stands as a reminder that Louisiana’s love for tradition always leaves room for new stories.

See @southernlotusliondance on Instagram or Facebook to catch the group’s performances.

February

Compiled by Catherine Clement

It,s Carnival time

The good times roll early this year! With Mardi Gras falling on Feb. 17, celebrations across the Capital Region are starting sooner than usual. Here’s a roundup of local parades:

FEB. 6 Krewe of Artemis

FEB. 7 Krewe Mystique de la Capitale

FEB. 7 Krewe of Orion

FEB. 7 Krewe of Ascension Mambo

FEB. 8 Mid City Gras

FEB. 13 Krewe of Southdowns

FEB. 14 Spanish Town Mardi Gras

FEB. 14 Royal Krewe of Royalty

FEB. 15 Zachary Mardi Gras

FEB. 15 Krewe of Comogo

FEB. 16 Krewe of Shenandoah

FEB. 17 New Roads Mardi Gras

FEB. 22 CAAWS Mystic Krewe of Mutts

5 +

12

Indie pop duo Cherub, famous for the viral hit “Doses & Mimosas,” hits Chelsea’s Live as part of its 2026 tour. chelseaslive.com

Two new exhibitions arrive at the LSU Museum of Art in this month: “AI: Artistic Interpretations, Studio Art Quilt Associates” opens Feb. 5, and on Feb. 12, the museum hosts a "Champagne & Chagall" event coinciding with the opening of “Daphnis and Chloe and Other Lovers: Lithographs by Marc Chagall.” See them both at a free reception Feb. 26. lsumoa.org

Earamichia Brown, Force of Nature, 2024. Cotton textiles, batting, and a combination of cotton and polyester threads; trapunto, hand quilting, machine quilting, digital printing.

504

NEW ORLEANS

Feb 12: Krewe of Muses, kreweofmuses.org

Feb 15: Krewe of Bacchus, kreweofbacchus.org

Feb 16: Zulu Lundi Gras Festival, lundigrasfestival.com

BREC hosts a day of education, entertainment and empowerment honoring Black History Month at “Shades of Greatness: A Celebration of Black Art & Culture.” Celebrate Black history with storytelling, music and tributes to influential leaders, plus a cultural marketplace featuring vendors, food trucks and family-friendly activities. brec.org

A Sherlock Holmes mystery takes the stage at Manship Theatre in the story of The Hound of the Baskervilles Transport to the foggy English moors and uncover chilling secrets in this classic case. manshiptheatre.org

22 + 23

“In The Mood” for swing music? The Glenn Miller Orchestra is stopping by Manship Theatre for two evenings of greatest hits, including “Moonlight Serenade” and “Chattanooga Choo Choo.” manshiptheatre.org

Watch performances come to life during 225 Theatre Collective’s 24Hour Theatre Festival. Writers, directors and actors will produce original short plays beginning Feb. 27, with final performances the next night at the Cary Saurage Community Arts Center. 225theatrecollective.com

Comedian and Saturday Night Live alum Jim Breuer takes his Find the Funny tour to Baton Rouge for a show at L’Auberge Casino Hotel. lbatonrouge.com

Mid City Micro-Con returns to connect comic creators and fans Feb. 21. Discover local art, participate in workshops and check out new comics all day at the Main Library at Goodwood. ebrpl.com

ACADIANA

225 Fest returns to downtown Baton Rouge with a full day of live music, food trucks, local vendors and more in this celebration of the Capital Region’s vibrant culture. 225fest.com

MORE EVENTS

Subscribe to our newsletter 225 Daily for our twice-weekly roundups of events. 225batonrouge.com/225daily

Feb 14: Youngsville Mardi Gras Parade, youngsville.us

Feb. 17: Courir de Mardi Gras & Chicken Run, eunicemardigras.com

Feb 13: Le Festival de Mardi Gras à Lafayette, gomardigras.com

Elijah Haven

TO HIS FRIENDS and family, Dunham High School junior quarterback Elijah Haven is a fun-loving, sometimes goofy guy who enjoys movies, dining out at Umami Japanese Bistro and Walk-On’s, and tossing the pigskin with his dad, Kwame, and younger siblings, Edyn and Manny.

To anyone else paying attention, he’s the Class of 2027’s top college football recruit across the country. By early January, Haven, 17, had received offers from LSU, Georgia, Alabama, Miami, Ole Miss, Florida and other programs. His decision was imminent.

The dream offers were the icing on a cake that has also included a state championship, broken records and awards. In November, Haven led the Dunham Tigers to a Division III state championship title, the school’s first since 2004 and second in its history. Haven and his teammates took down Shreveport’s Calvary Baptist Academy in a 34-17 battle in the Caesars Superdome. Haven saw 410 offensive yards and broke state records in both single season and career total passing touchdowns.

He was also named the 2025 Louisiana Gatorade Player of the Year.

“When I told the team he’d won the Gatorade award, they cheered like they’d won it,” says Dunham head football coach Neil Weiner. “They were so excited for him.”

Despite the pressure young athletes face, Weiner says Haven has stayed grounded. “We’ve had some talented players come through here, but one of the great things about Elijah is that the more attention and accolades he gets, the more humble he becomes,” he says. “I think that’s kind of unique in this day and age.”

This month, Haven has traded his cleats for high-tops as a forward on the Dunham basketball team. But he plays down the significance of being a multi-sport athlete.

“There are tons of us, really,” Haven says of his football teammates who also take to the court, adding, “Basketball’s really fun. It’s my second passion.”

In the future, Haven says he plans to major in finance and eventually get into wealth management. But for now, he’s got plenty of time to be a teenager.

“I really just like spending time with my friends and family,” he says.

“I try to have that next-play mentality and not dwell on anything in the past. Focus on what you can do better in the present moment.”

What are we doing this weekend?

No idea… but I’m checking 225 Daily.

225 Daily — Free. Fun. Every weekday. Subscribe Today! Let’s get social Q @225batonrouge | E 225 Magazine

BACKBONE OF OUR PRACTICE.

Your back pain deserves the best. We are proud to welcome two exceptional doctors to our growing practice.

Dr. Kelly Boussert is a Louisiana native and board-certified Anesthesiologist and Pain Management specialist. She completed a Pain Management fellowship at Stanford University and brings over 10 years of experience. Dr. Hunter Waddell is a Shreveport native and former pitcher for the Arkansas Razorbacks. He completed a residency at Vanderbilt University and a Spine Fellowship at the world-renowned Rothman Orthopaedic Institute in Philadelphia.

Bringing specialized care to more Louisianians every day.