Part 2/7:
Justin Kennedy, the general manager of Parkway Bakery, expresses his passion for serving up to 2,000 sandwiches every busy Saturday morning. The routine begins early, around 7:00 AM, with the arrival of two bread delivery trucks dropping off 700 loaves of freshly prepared French bread, an essential component of the po-boy. The story of the bread stretches back to the 1920s, when it was first created to feed striking streetcar workers who needed a hearty meal. The unique shape of the bread, wider in the middle and tapering at both ends, perfectly accommodates various fillings.