Breads on Oak Street is in a baking frenzy just two days before the Po-Boy Festival.
"We start a month in advance planning, and then we start prepping at least a week in advance," said owner Sean O'Mahony.
But it's pretty cool to be the baker on Oak Street during Po-Boy Fest.
"It's the busiest day of the year for us, by far, many times over," O'Mahony said. "But it's so much fun."
"I can't explain it in words, I'm going to have to go out there and experience it myself," grinned baker Coco Harris.
Last year, 60,000 people flocked to Po-Boy Fest. For the tenth anniversary, they're staying open two hours later, until 8 p.m., and hoping for 80,000 people. It means critical customers for some businesses.
"With oil being down, and once the movie industry tax credits went away, it's been a real rough year on Chiba," said Chiba Restaurant owner Keith Dusko, "so...It is the most important day for us."
So Chiba Restaurant is turning signature Sushi dishes into Po-Boys.
"Sauteed Duck, Soft Shelled Crab, and Panko Crusted Oyster," Dusko said.
There's an amazing variety of Po-Boys at the fest: Lobster, Blackened Catfish, Wild Boar Creole Bar-B-Cue, Schnitzel, Turducken Sausage, Oyster Brie, just to name a few. To wash it all down, the festival added "Pint Alley," featuring beer from 13 breweries, this year.
Peyton Watson was hungry enough to make that journey from Jackson to get stuffed at the Oak Street Po-Boy Festival.
"I'm from Jackson, Mississippi," Watson said. "Everybody kind of shows up for it, so it's cool."
The festival runs from 10 a.m. to 8 p.m. this Sunday, Oct. 23. on Oak Street from Carrollton to Eagle.
There are two music stages and three televisions for those who want to see the Saints take on the Chiefs.
Organizers ask people not to bring outside food and beverages, but to support the businesses participating in the festival.