Aunt Sally's Candy Shop
located in New Orleans in the French Quarter on the site of the Old Slave Block

Aunt Sally's Candy Shop was the first business to reopen in the French Quarter after hurricane Katrina. My grandfather, Dewey Bagur, was the brother of Pierre Bagur Sr who with his wife Diane Jacques Bagur founded Aunt Sally's Praline Shops in the early 1930's. They were second generation New Orleanians of French Creole descent. Pierre Bagur Sr. and his wife Diane Jacquet Bagur had four children. By now, there are numerous great great grandchildren.The third and fourth generations are dedicated to carrying out Pierre and Diane's dream.

With the help of talented candy makers, Pierre and Diane developed their own delicate version of the New Orleans signature candy, the “praline." It was made over a gas stove in a copper pot and hand-poured, praline after praline onto marble surfaces, just as it is today.

The Aunt Sally's® pralines, are made daily at 810 Decatur Street in the historic French Quarter and packaged individually or by six and twelve pralines. Originally they were packaged in hand-made cotton bales and sold by roving vendors with donkey and buggy throughout the French Quarter. But even in the early years, visitors requested and received shipments of pralines by mail worldwide, long before mail order became popular.

What is a Creole Praline?
New Orleans style pralines have their origin in 18th century France. The chef of a French Marshal and diplomat named Cesar du Plessis-Praslin (pronounced prah-lin) invented a recipe for coating almonds in sugar to be consumed as a digestive aid. He named the confection pralines, after Marshal Praslin. Today, the word “praline” is common throughout France and Belgium to describe any confection made with nuts.

How did the praline get to America?
In the days when it took months to travel by ship from New Orleans to Paris, a southern gentleman brought back the praline from Paris to the head cook of his plantation. Instead of almonds, she improvised and used a Louisiana nut called a pecan (pronounce peakon) and sugar made from Louisiana sugar cane. Instead of one nut she threw in a handful of pecans for good measure.

Entrepreneurial black women in New Orleans during the mid 1800's realized the popularity of the praline and found considerable success in selling them out of baskets on the streets. Thus the Praline became synonymous with New Orleans and with delicious candy, "the disks of pure joy," desired by everyone.