New Orleans is passionate about its bread, especially when it comes to the po-boy. Some say the city’s signature sandwich, usually stuffed with fried oysters, shrimp, roast beef, sausage, or meatballs, isn’t the real deal unless it’s served on a locally baked Leidenheimer loaf. “The most important part of the po-boy is the bread,” said Joanne Domilise, one of the family members who runs Domilise’s Po-Boy & Bar. “Leidenheimer’s bread has a crispy crust and is light and airy inside. It’s not bready or doughy like a hoagie or submarine. If you don’t have the right bread, it’s just not a po-boy.” Like Domilise’s, and many other local institutions, the G.H. Leidenheimer (pronounced LYE-den-high-mer) Baking Company is a century-old family food business. It’s been a hub of New Orleans French bread baking for 125 years. A Family Legacy Founder George Leidenheimer immigrated to New Orleans from Deidesheim, Germany in the …