Pecan Perfection from Guidry Organic Farms

Photos courtesy of Rebecca Guidry, Rphotographie.

Mark Guidry always dreamed of owning an organic farm, a dream that started
becoming a reality in 2014.

“It all fell into place,” says Connie Guidry, Mark’s wife and their farm’s co-owner. “I
was having a Bible study at my house and someone mentioned that friends of hers were
getting rid of a farm. I took my husband to see it, and he said, ‘I want it.’ One thing just led to another.”

The farm in question was a 9-acre pecan orchard in Scott, which launched what has
become Guidry Organic Farms. The Guidrys went straight to work with their new farm and
began producing their own USDA Certified Organic pecan-based products, starting with
their cold-pressed pecan oil.

Photos courtesy of Rebecca Guidry, Rphotographie.

“Once we learned more about pecan oil and its high smoke point, we decided it was
time to start pressing it,” Connie says.

As Guidry Organic Farms grew, the decision to produce several different types of
pecan-based products was a natural progression, utilizing as much as the nutrient-rich nuts
could offer. Because pecan meal is a by-product of cold-pressing the pecans, it made sense
to add that to the farm’s lineup.

Later on, one of the Guidrys’ daughters began grinding the pecans to make pecan
butter, which we’ve used to create this Pecan Butter-Stuffed French Toast. Mark enjoys it
served over ice cream, and Connie slathers it on toast for breakfast each morning.

About a year after purchasing their first farm, Mark and Connie purchased a second
farm in Sunset, adding 74 more acres to Guidry Organic Farms. The additional acreage
allowed their operations to expand and include raw honey, pasture-raised Katahdin sheep,
and chicken eggs as well as their own recipes of both regular and paleo-friendly
granolas—a testament to their continued dedication to utilizing pecans.

Photos courtesy of Rebecca Guidry, Rphotographie.

Although the farm is first and foremost a business, the Guidrys’ farmhouse has
become a family haven. The Guidrys host Thanksgiving dinners, Easter egg hunts, family
reunions, and other gatherings of friends and family. The farmhouse itself is newly built but
was constructed to resemble the homes of Lafayette’s Acadian Village.

“It’s like a little retreat,” says Connie.

Guidry Organic Farms continues to grow and has done so quickly. Mark and Connie
dream of other ways to grow their farm beyond pecans in the years to come, hoping to add
a vegetable operation, pick-your-own blueberries, and an educational component by
offering tours of the farm so others can learn alongside them.

“If you ever talk to Mark, he’ll tell you all about his big, big plans,” says Connie.

Guidry Organic Farms’ Pecan Butter and other products can be purchased online, Lafayette Farmers and Artisans Market, Alexander’s Highland Market, and more locations across southeast Louisiana. Visit their website for more details.

Pecan Butter-Stuffed French Toast
Yields: Makes 8 servings
  • 4 ounces cream cheese, softened
  • ½ cup Guidry Organic Farms Pecan Butter
  • ½ cup confectioners’ sugar
  • 1½ tablespoons heavy whipping cream
  • ¾ teaspoon apple pie spice
  • ¼ teaspoon kosher salt
  • 2¾ teaspoons vanilla extract, divided
  • 8 (1-inch-thick) slices challah bread
  • 2 cups whole milk
  • 4 large eggs
  • 2 tablespoons cane syrup
  • 4 tablespoons unsalted butter, divided
  • Pecan Butter Drizzle (recipe follows)
  • Cane syrup, chopped toasted pecans, and banana slices, to serve
  1. In a large bowl, beat cream cheese with a mixer at medium speed until creamy. Add Guidry Organic Farms Pecan Butter, confectioners’ sugar, cream, pie spice, salt, and ¼ teaspoon vanilla, beating until smooth, stopping to scrape sides of bowl as needed. Set aside.
  2. On a work surface, lay 1 challah slice. Using a serrated knife held parallel to surface, cut slice horizontally from top crust almost to bottom, leaving ¼ inch intact. Repeat with remaining slices. Fill each with about 2 tablespoons pecan butter mixture, spreading filling in an even layer.
  3. In a large, wide, shallow bowl, whisk together milk, eggs, cane syrup, and remaining 2½ teaspoons vanilla.
  4. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat. Dip 2 challah slices, one at a time, in egg mixture, turning until fully soaked, about 30 seconds. Reduce heat to medium; add slices to skillet; cook until golden brown, 2 to 4 minutes per side. Reduce heat as necessary to prevent slices from overbrowning. Repeat with remaining butter and remaining challah slices. Top with Pecan Butter Drizzle, and serve with cane syrup, pecans, and banana slices.
*We used Guidry Organic Farms Pecan Butter.

Pecan Butter Drizzle
Yields: Makes 1⅔ cups
  • 1 cup heavy whipping cream
  • ½ cup Guidry Organic Farms Pecan Butter
  • ¼ cup confectioners’ sugar
  • ¾ teaspoon apple pie spice
  • ¼ teaspoon salt
  • ¼ teaspoon vanilla extract
  1. In a medium bowl, whisk together all ingredients until smooth.




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