Crawfish season in Baton Rouge is already shaping up to be one of the most exciting in years, and Pinch N Peel Crawfish is right at the center of it. With strong relationships with local farmers, a proprietary seasoning blend, and growing momentum across the region, the Denham Springs operation is seeing firsthand why this season feels different.

According to owner Casey Petitjean, the early signs are already promising. “This year is shaping up to be the best crawfish season we’ve seen in the last five years, for both customers and businesses,” he said. “We’re expecting prices to land in the two to three dollar range, which is something we haven’t seen in a long time.”

That optimism is backed by preparation. Pinch N Peel has been ordering heavily from farmers, stocking up when conditions allow, and moving quickly through inventory. When crawfish are properly stored, they can last several days, allowing the team to stay ahead of demand during busy weekends. On strong days, they are selling out entirely, a sign that both quality and timing are lining up.

Still, crawfish season is always at the mercy of the weather. Cold snaps can slow down fishing, and some farmers may temporarily pull back. “We’re good for today and stocked up,” Petitjean explained, “but come Monday, there’s a chance crawfish could be harder to come by if the cold keeps farmers off the water.” It is a reminder that every sack is earned and every good weekend counts.

What continues to set Pinch N Peel apart is flavor. The crawfish are boiled using the company’s own custom designed Pinch N Peel seasoning, developed specifically to deliver bold, balanced flavor that keeps people coming back. In a city where crawfish standards are high, that consistency matters.

The brand’s reach has also extended well beyond the average boil. Petitjean has catered major LSU events, including LSU Softball’s selection day, and has cooked for the entire LSU softball team along with many LSU baseball players. With the growth of NIL opportunities, those relationships are only expected to expand. “I’m looking forward to what’s ahead,” he said. “There’s a lot of opportunity there.”

Looking forward, the vision for Pinch N Peel goes well beyond seasonal sales. Plans are already in motion for a large, destination-style restaurant in Denham Springs that would include a drive thru, sit down dining, and live crawfish sales all in one place. At the same time, the brand has recently expanded further into the 225 with a Baton Rouge location at 1535 Gardere Lane, bringing Pinch N Peel’s crawfish and signature flavor closer to the heart of the city. “Lafayette has spots like this everywhere,” Petitjean said. “It’s time for the 337 to pull up in the 225 in a big way. I really believe our flavor can make that happen.”

As crawfish season ramps up across Baton Rouge, Pinch N Peel is positioned to benefit from a rare combination of strong supply, favorable pricing, and growing demand. For customers, that means better prices and better boils. For the business, it signals momentum that could carry far beyond this season.

In a year when crawfish finally feels accessible again, Pinch N Peel is proving that preparation, relationships, and flavor still matter most.