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Rocky Sonnier reigns as Cracklin' King in Breaux Bridge, Louisiana. by Erin Hutton Rocky Sonnier whistles as he preps breakfast at Bayou Boudin and Cracklin Café, just as he’s been doing since the café opened in 1987. Cracklin’, uncured pork belly fried in hog lard, is always first on his “to-cook” list as the pork bellies have to fry for over two hours and he wants to be sure there will be cracklin’ ready for 8 a.m. breakfast service. Sonnier is the Cracklin’ King, a title he won at the annual Cracklin’ Festival in 1987. He won first place in both 1989 and 1990 as well. “We were fortunate,” he says, “we haven’t been in a while though, been too busy here.” He and his wife, Lisa, opened the café in part because they felt they could make Cajun food at least as good, if not better than, what they got when they went out to eat it. Their successes have proved them right; in addition to Sonnier’s title as Cracklin’ King and features in national media, they’ve received the ultimate compliment: locals often bring out of town guests to the café for good, traditional Cajun food. With the success of Cracklin Cafe, the Sonniers

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