Bakery

At about the end of 2008, we can all look forward to renewed access to Guas' sweet treats, when he opens Bayou Bakery [exact location to be determined]. The name is a nod to his roots in Louisiana and his culinary inclination; another major influence in his desserts is his Cuban heritage, through his Havana-born father. Delectables that have become his signature desserts over the past 10 years will be among the many items offered daily at the bakery, and, if what the restaurant critic of The Washington Post writes about Guas' desserts is any indication – "I have yet to find a single dessert I can say no to" – that Damgoodsweet will be well worth the wait.