These are sold everywhere in New Orleans, even at the airport with the powdered sugar in their white oil stained paper sack or the option of a bag of powdered sugar separate. Probably the most famous place for these is Cafe Du Monde in New Orleans. I went there this year and thought 2 would be enough, but they're so light I was still craving them after the third one. You eat them traditionally with steaming cups of cafe au lait and the coffee is brewed with chickory sometimes called Creole Coffee. Coffee is brewed with roasted chickory, the root of the leafy salad green, to extend and give body and aroma to the coffee. To make cafe au lait, warm milk in a saucepan and pour 1/3 milk and 2/3 coffee into your cup. Some places throw their beignet dough scraps into the mix for the next batch of dough, almost like a sour dough starter or levand.