A Cajun Legacy, FOUR DECADES in the Making
In 2026, Best Stop proudly celebrates 40 Years of Flavor.
What started as a small, family-run shop in Scott, Louisiana has grown into a Cajun tradition shared by generations — known for boudin, cracklins, smoked sausage, and the kind of hospitality that makes people feel right at home.
All year long, we’re honoring the people, places, and moments that shaped Best Stop into what it is today. Each chapter of our story unfolds by decade, highlighting the challenges, milestones, and Cajun pride that carried us from 1986 to now.
This page serves as the home for our 40th Anniversary celebration — a place to explore our history, watch stories come to life, and celebrate the legacy that continues to grow.
Back to the Beginning (1986–1996)
Where It All Started
The first decade of Best Stop was built on grit, faith, and a belief that good Cajun food brings people together.
In the mid-1980s, South Louisiana was facing hard times. The oilfield and housing markets had collapsed, unemployment was rising, and opportunities were scarce. Mr. Robert Cormier couldn’t sell the homes he had built. Uncle Brud was between jobs. Like many families in Acadiana, the Cormiers were searching for a way forward.
After conversations, reflection, and prayer, an idea took shape — one rooted in hard work, community, and sharing authentic Cajun flavor. In 1986, Best Stop opened its doors in Scott, Louisiana.
The original store was small, with a gravel parking lot and gas pumps out front. Boudin and sausage were made in-house, right behind the butcher case. Cracklins cooked next door under a carport, bubbling in a big black pot over an open flame. Cajun music played. Coffee was poured. Customers weren’t rushed — they were welcomed.
Greeting people mattered. Mr. Robert loved long conversations, especially with travelers passing through. Uncle Brud kept things lively — cracking jokes, pulling pranks, and making sure everyone felt at ease. Behind the scenes, Ms. Jerry Hovatta made boudin while praying the rosary, and Mr. Clovis, the first cracklin maker, turned out batches that would become legendary.
Back then, a pound of boudin cost $2.29. The product lineup was simple — boudin, cracklins, and smoked sausage — but the impact was lasting. Word of mouth spread quickly, and the community embraced Best Stop not just as a store, but as a gathering place.
Those first ten years laid the foundation for everything that followed. The recipes, the hospitality, the faith, and the pride in doing things the Cajun way — with quality, heart, and a whole lot of flavor.
