Make it a Baker's Dozen

A cool name for a cooler concept, Batch 13 Biscuits & Bowls is the latest fast casual dining option to emerge on the Baton Rouge food scene. A new venture from Copeland’s of New Orleans, Batch 13 offers breakfast, lunch, and catering menus emphasizing interesting combinations of super-fresh ingredients. Batch 13’s menu offers buttermilk biscuit sandwiches that hark back to the Copeland empire’s Popeye’s origins; super-healthy salads and fresh lunch bowls with names like King of Quinoa, Poké Me Up, and Tandoori Spice (there are thirteen to choose from); and “bonuts,” the restaurant’s take on the traditional donut, which is essentially a beignet made with biscuit dough. Order twelve, and Chef Darryl Smith will throw in a thirteenth for free for the traditional baker’s dozen. 

For Copeland’s, good things come in thirteens: Batch 13 opened on Essen Lane on June 13, the same date founder Al Copeland opened the first Popeyes restaurant, and Batch 13 will donate 13% of proceeds from grab-and-go sales to a different non-profit every quarter. The first recipient is Baton Rouge General. Serving breakfast and lunch from 6:30 am–5:30 pm weekdays, 6:30 am–2 pm weekends, adjacent to Copeland’s of New Orleans on Essen Lane. Eatbatch13.com.