Lea’s of Lecompte

Specialties

Our business was established in 1928 by Lea and Georgie Johnson. We are best known for our Fresh Homemade Pies. Our family’s pie recipes are from Georgie’s mother who was making our pies in Cheneville Louisiana well before our original restaurant opened. A Lea’s pie is made from scratch with fresh eggs, milk, variations of natural flavors (always fresh or farm raised fruit) a hand rolled crust and lots of love!

In addition to homemade pies, we are also known for our Dough Baked Ham & Ham Sandwiches. We slow bake our bone-​in hams wrapped in our own special dough. The process locks in the flavor, moisture and infuses the dough with a delicious ham flavor… Yummy! Our ham sandwiches were perfected by Lea Johnson. They are made with homemade buns made right here in the restaurant, and toasted with our dough baked ham, fresh lettuce, pickles and tomato. During the Great Depression, hitch hikers regularly stopped by the restaurant. We still, regularly, hear stories of Lea gifting our ham sandwiches to travelers unable to afford a hot meal; hence the name, «Hitch Hiker Ham Sandwich».

Although we are known for hams and pie, Lea’s offers the best Southern breakfast money can buy! Homemade roasted pecan and banana pancakes, our very own Smothered Biscuits with sausage, thick bacon or ham.

Lea’s lunch menu consist of Southern Home-​cooked Food At It’s Finest! Chicken & Sausage Gumbo, Deviled Eggs, Red Beans and Rice, Jambalaya and many, many more!

History

Established in 1928.

Lea’s was established 1928, by Lea Johnson, in Cheneyville Louisiana. In 1951, the restaurant moved to its current location in Lecompte Louisiana. The Monroe location was opened by the youngest grandson, Toby Traylor, in 2007.

Meet the Business Owner

Toby T.

Business Owner

Toby Traylor is the youngest grandson of Lea Johnson. He has worked in the restaurant business for most of his life. He graduated high school at Alexandria Senior High School. Following graduation, he joined the United States Marine Corps. He was honorably discharged 8 years later, but during his time in service, he earned his BA at Northeastern Louisiana State University in Monroe, LA.

Toby returned to his family business in 2005 and expanded the family’s restaurant to Monroe in 2007. He currently lives in Monroe with his wife Emy, and two children, Sage and Grayson Traylor