Sometimes in life you have to move past the entrée and head straight to dessert. That’s the delicious idea behind Indulge Desserts, located at 1921 Kaliste Saloom Road in Parc Lafayette.
Indulge owner Barbara Judice grew up in a small town where visiting with neighbors and enjoying something sweet over coffee was a weekly ritual. She wanted to bring that feeling of camaraderie and relaxation with family and friends to a Lafayette restaurant.
“Indulge has been a dream of mine for 20 years,” Judice said. “I wanted a place where family and friends could get away from the stresses of everyday life and visit with one another over a great dessert or cup of coffee.”
Indulge serves only one thing — dessert! These delectable creations are the products of Pastry Chef Sue Barras, who was originally trained by French pastry chefs and has more than 30 years of baking experience. Barras and the restaurant’s baking team create European-inspired American classics.
“We are a small-batch bakery, meaning that our cakes are only made one or two at a time. Our pastries are also made fresh daily and we put a lot of love and detail into each dessert we bake,” Judice explained.
Whether you visit Indulge for a morning treat with coffee, a midday indulgence with friends, tea in the afternoon or the perfect ending to a night out for dinner, each bite will harken you back to days of your youth and those homemade desserts. Some of the most popular items at this “French-eccentric” restaurant include the Cake Shake, a milkshake with a cupcake blended inside or the Opera Cake, a three-layer chocolate cake filled with layers of chocolate mousse then topped with a layer of rich and creamy chocolate ganache.
“We have four standard flavors in the Cake Shake, and usually rotate one or two seasonal flavors throughout the year,” Judice said. “Our most popular flavor is the Red Velvet Cake Shake, which tastes like heaven topped with cocoa powder.”
“The best thing about the Opera Cake is how light it is,” she continued. “It is delicious and decadent without being too rich or heavy to have more than one bite.”
Judice’s favorite dish on the menu is the Buttermilk Fruit Pie, a thick custard baked into a hand-made pie shell, then topped with whipped cream and fresh fruit.
“My own mother made a very similar pie when I was growing up,” Judice explained, “and every time I have a bite it makes me reminiscent of times past. Plus, it’s just delicious! The combination of creamy custard filling and tart berries pairs perfectly together.”
In addition to the in-house delicacies, Judice and company also provide dessert catering or special order pastries and gifts of all kinds, such as candles, chocolates and home decor. Indulge also offers gourmet micro-roasted coffees by Lafayette’s own Reve Coffee Roasters. Their signature espresso is a unique blend to the restaurant. For the tea lover, there’s also a large selection of teas from traditional black to herbal, all served iced or hot.
This summer, Indulge is offering a special deal. When visitors purchase one of their Indulge tumblers, they will receive a discount on any coffee or tea drink when they bring the tumbler back to fill up.
Indulge recently attracted the attention of Bobby and Jamie Deen for their upcoming show on The Food Network, “Southern Fried Road Trip.” The following recipe by Barbara Judice isn’t fried but a unique twist on a Carnival favorite, King Cake cheesecake, which the Deen brothers found fascinating. The recipe will be highlighted on the show in the first or second week of July.
King Cake Cheesecake
3 8-ounce packages cream cheese (softened)
3/4 cup sugar
6 whole eggs
6 egg yolks
1/2 cup eggnog
1 teaspoon vanilla flavoring
2/3 teaspoon cinnamon
Purple food coloring
Yellow food coloring
Green food coloring
1 graham cracker crust in 9-inch spring form pan (wrap outside of pan with aluminum foil)
Directions: Cream together sugar and cream cheese. Add eggs one at a time, then eggnog, vanilla flavoring and cinnamon, stirring well after each ingredient. Separate mixture equally into three parts and add only one color into each bowl. Mix colors into mixture until desired color is attained. Transfer all colors into one bowl but do not stir, as you want the colors to have a swirl affect. Pour into graham cracker crust. Bake at 300 degrees in a water bath for one hour or until knife is inserted in the middle and comes out clean. Garnish with whipped cream and festive chocolate curls.
1921 Kaliste Saloom Road, Suite 111
Lafayette, LA 70508