Come and Get 'em!


Our new booth is up and running and we will be serving Beignets and Campfire Coffee at our NEW location.


Come see us Saturday and Sunday from 8-1

801 E. Main St
Lakeland, FL 33801

We know its been a long time since you've gotten your Beignet and Campfire Coffee fix. We can't wait to see all of our friends and are truly grateful that you have stuck with us through the hiatus!


See you this weekend!



Dia de los Muertos and Pan de Muerto

Fall is in the air and one of our favorite holidays/traditions is right around the corner. According to an old belief, nothing can keep the dead in their graves during Dia de Los Muertos, November 1st and 2nd. They come back to earth from the afterlife to celebrate. Elaborate alters covered in marigolds, candles, elaborate sugar skulls and are built to celebrate with loved ones passed. 

After November 2nd there's a big farewell that takes place in the cemeteries. Everyone celebrates with festive food including Pan de Muerto, music and dancing. When midnight hits, all the dead return to the afterlife for a little rest until party times happens again next year. 


Pan de Muerto



  • 1 tablespoon active dry yeast  
  • 1/4 cup lukewarm water  
  • 1/4 cup milk  
  • 4 tablespoons butter, diced plus extra for greasing  
  • 1/3 cup granulated sugar  
  • 1/2 teaspoon salt  
  • 2 eggs
  • 3 1/3 cups all purpose flour, plus extra for dusting  
  • 1/2 teaspoon ground star anise  
  • 1/4 teaspoon cinnamon  


1. Put the yeast in a large mixing bowl with the water, stir then let it stand for 5 minutes. Put the milk in a saucepan set over medium, bring to a boil then remove from the heat and add the butter, 1/4 cup of the sugar and the salt. Stir until dissolved then add the milk mixture to the yeast. 

2. Add one egg and the flour to the liquid ingredients, mix to combine, then knead until a smooth and silky dough forms. Transfer the dough to a bowl, cover with plastic wrap and let it rise in a warm place for 2 hours.  

3. Turn the dough out onto a floured work surface and divide the dough into four even pieces. Set one piece aside. Using the palm of your hands, shape three ropes of equal length.  

4. Line a baking sheet with parchment paper. Weave the three doughs into a braid then join the ends to make a round loaf. Make two bones and a skull with the extra piece of dough. Or if you're like me, something that looks a bit like a gorilla. Haha. Place them on the top of the loaf. Place on the baking sheet let rise for a half hour. 

5. Preheat the oven to 350 degrees Fahrenheit. Mix together anise, cinnamon and the rest of the sugar in a small bowl. Beat the remaining egg and brush it onto the dough, then sprinkle with your sugar mixture.  

6. Bake in the bottom of the oven for 20-25 minutes or until golden.  

- adapted from a recipe by pastry chef Edward Gee 

photos by Penny & Finn  


Now Open Weekdays

 Photo by  Penny and Finn

Normally we would consider posting this picture so early in the week cruel and unusual. Who wants to look at such mouth watering bliss when they have to wait until Saturday to indulge?

Well now you don't have to wait!

In addition to our normal Saturdays at the Lakeland Downtown Farmers Curb Market, The Poor Porker will now be open Thursday and Friday on the Catapult Lakeland Patio.

Now Open                                                                                                                                     Thursday & Friday 8 am - 11 am         

331 S. Florida Ave                                                                                                                 Lakeland, FL 33801

Stop by for fresh beignets and coffee. Enjoy something to make your work day a bit more bearable!