BougieBoil peanut mark
Bougie Boil
The Boils

This weekend's pot,
worth waiting for.

Luxury you can crack open. Each boil is made in one small batch — reserve by Friday evening, collect at the stand, still warm.

Bowl of Classique boiled peanuts in seasoned broth with rosemary and thyme
NO. 01

The Classique

Seasoned · Vegetarian

The purist’s boil. Green Virginia peanuts in a sea-salted, seasoned broth — bay, peppercorn, and little else. Proof the peanut needs no chaperone.

Bowl of Jambon boiled peanuts with smoked ham, salt cellar and herbs on slate
NO. 02

The Jambon

Smoked ham stock

Boiled for hours in a stock built on smoked ham — deep, savory, faintly sweet. The flavor of a Southern Sunday, by the quart.

Hands holding a bowl of Dinde boiled peanuts with shredded turkey
NO. 03

The Dinde

Turkey neck reduction

Turkey necks simmered down to a rich, silky reduction before a single peanut enters the pot. Our most requested — and most patient — boil.

Hands cracking open a steaming boiled peanut above a bowl of the boil
NO. 04

Classique with Spice

Cayenne & cracked red pepper · Vegetarian

The Classique with a temper. The same seasoned broth, woken up with cayenne and cracked red pepper — a slow heat that builds and never bites.

Almost Time

The pot isn't on just yet.

Each batch is small and spoken for fast. Join the list and you'll be first to know the moment reservations open.