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To New Orleans natives, a beignet is more than a square fried piece of dough coated with powdered sugar-it's culture and history. So how does this Southern favorite make it in urban Chicago?
It's the challenge John Nastav was prepared to face when he bought a Crescent City Beignets franchise in the Chicago area. When Nastav, 55, opened his doors a few months ago in Lincoln Park, he figured customers would come in and say, "You're selling beig-whats?" Instead, he discovered that Chicagoans are big beignet fans. "We're shocked," he says. "The majority of people know what they are."
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