Since its Dallas debut in 2019, Le Bon Temps has drawn lines of people craving an authentic taste of New Orleans that extend far past its salmon-colored door. Mingle anywhere near its dark navy facade, and the aroma of fried dough and chicory coffee smacks you in the face, enticing passersby in the famed Deep Ellum arts district. Owner Eric Khozindar says Louisiana expats travel for hours just for a taste of his piping hot beignets, served in a paper bag blanketed with sugar. But how to account for the demand among the average Texan? The NOLA native speculates that “novelty” may just play a part in Le Bon Temps’ overwhelming success.
“There are a billion doughnuts out there,” Khozindar says. “There’s a doughnut shop on every corner. Beignets are a sentimental dish for me, but I think people in Dallas have been drawn to something that’s just different.”
“Different” is how you might also describe the beignet boss that launched the 600-square-foot bakery. After moving from New Orleans’ West Bank to the Dallas area in 2006, Khozindar has gone from University of North Texas student to online sports card aficionado, bail bonds mogul, and, more recently, leading advocate for psychedelics research in the state. “Saying it out loud,” he says with a laugh, “I realize how ridiculous my life sounds.”
Khozindar is nothing if not a bottomless reserve of energy and unquenchable curiosity. After spending seven years building Big Bubba’s Bail Bonds—“I just love alliteration,” he says—into one of the five largest bond dealers in the state, he began to yearn for a taste of home, specifically the pillowy fried dessert synonymous with Café du Monde. So, in his downtime, Khozindar visited every single Texas spot listed on Google Maps that served beignets. Disappointed with the results, he turned to YouTube tutorials and began experimenting with his own recipe that consisted of a three-day proofing process, hot cottonseed oil, a little vanilla, and copious amounts of sugar.
“It’s not hubris. I just love learning,” he says. “Also, I had this realization that all I needed was a fryer and four walls and I could serve real New Orleans beignets myself.”
Those modest calculations aren’t far from the reality of Le Bon Temps, but Khozindar has been able to achieve magic within its petite proportions. Laying subway tile to complement the space’s exposed brick and beams, Khozindar set out to evoke a sense of the French Quarter or vintage Paris pastry shops. Adding to the ambience are an array of plants donated by their neighbor, Fibonacci Plants, and a hand-painted menu board listing various ways to enjoy the fruits of Khozindar’s enterprising spirit: beignets stuffed with fresh berries and whipped cream, dusted with cinnamon and sugar like a churro, slathered in Nutella, or shaped into an ice cream sandwich. There are also seasonal iterations like a fall pumpkin spice beignet and a yellow-and-green king cake beignet made specifically for Mardi Gras.
Today, Khozindar splits his time between Dallas and Austin, where he spends much of each day at the Capitol lobbying on behalf of his nonprofit, Texans for Greater Mental Health. When he’s not knocking on senators’ doors, asking them to support research for veterans suffering from complex PTSD, he’s operating the capital city’s largest sand volleyball complex, ATX Beach, which he opened in April 2024. For a person as restless as Khozindar, it’s surprising to hear him wax poetic about Café du Monde, not only for its signature dessert, but also for its singular focus. “They have this amazing ability to do one thing, but do it absolutely perfectly,” he says.
While he’s heard plenty of critiques about his shop from fellow Louisianans, he’s undeterred—and certainly never lacking in confidence. In fact, North Texas can expect several more Le Bon Temps in the future. “I could see as many as three or four new bakeries opening soon,” he says. “In Dallas, it’s good to have options.”
