2. It probably wouldn’t exist if not for the Great Depression
On October 29th of that year, the market crashed, and there were suddenly a whole lot more poor boys around. Suddenly the cheap, hearty sandwich became popular with pretty much everyone.
3. They literally cut corners when making it
When the Martins noticed that the tapered ends of a traditional French baguette would result in wasted bread, they partnered with baker John Gendusa to create a more even, square-shaped loaf as we know it today!
4. A 15in po' boy used to cost you all of 10 cents
The 20in version was a whopping 15 cents. If all you wanted on your loaf was lettuce and tomato, it was free.
5. They cost A LOT more nowadays
Today, a po' boy filled with fresh gulf shrimp, oysters, or soft-shell crab can set you back up to $17 or more here in the Crescent. Going abroad in London, you can get a lobster po’ for a whopping $34. Not really “poor” these days!
6. It’s all about the bread
When put next to a hoagie, sub, or hero, it can be difficult to tell the difference, especially with the wide variety of fillings available -- but the truth lies in the bread. It’s got to be crackly, not crusty, and with a doughy center. Third generation baker John Gendusa claims it needs a uniquely delicate, flaky exterior and a fluffy, chewy inside that makes it perfect to stand up to (and soak up) whatever fillings you pile on.