Call it a habit, a hobby, maybe even a sport; many of us are on a mission to sample as many king cakes as possible during Mardi Gras. And whether we’re interested in the inventive newcomers to be discovered at bakeries and pop-ups across New Orleans, or the traditional childhood favorites we love returning to again and again, there’s no shortage of sugar and carbs out there for anyone who can’t seem to get enough.

Back in the day, if we wanted a king cake in New Orleans during Carnival season, we had only a few choices – namely Gambino’s, Haydel’s and McKenzie’s – and they were basic rounds of brioche dough topped with sugar crystals and the occasional maraschino cherry. But over the years, the variety of dough, flavors, fillings, stuffings, and toppings has reached a fevered pitch, and the creativity and imagination involved never cease to surprise and delight. Can you tell we’re giddy from a sugar high?

Any way you slice it, ask a dozen New Orleanians which king cake they like best, and you’ll get a dozen different answers. We all have our favorites, of course, (and some of us keep lists of the ones we want to try before the season ends).  So in the name of pure fun, let’s take a look at an unscientific sampling of king cakes around town — and what makes them special.

Wishing Town

Wishing Town is a bakery and a café in Metairie — with an Uptown location opening soon — offering everything from noodle soups and dim sum to beautiful whole cakes and tarts. And now, their own Instagram-worthy king cake, too. (I don’t know how they create the nearly fluorescent glaze colors, but wow, what a swipe-stopper.) Made with Asian milk bread style dough and your choice of coconut, pumpkin, or sweet red bean paste fillings, it’s decorated with a house made cream cheese glaze. With a super light and fluffy texture, Wishing Town’s king cake is not nearly as sugary as you might expect. So, if you don’t have a huge sweet tooth and want to try something totally unconventional, this could be for you.

Brennan’s 

Like other restaurants, Brennan’s jumped on the king cake bandwagon in 2021 — when we were all attempting to make up for a lack of Mardi Gras parades with an abundance of king cake. This year, the legendary Bananas Foster dessert that was created at the restaurant in the 1950’s has been re-invented in king cake form. Featuring a creamy, banana liquor-flavored filling inside a cinnamon and brown sugar dough, the outside is decorated with a boozy icing made with butter rum, drizzled chocolate, and a sprinkle of crunchy golden spheres. It’s worth noting that the banana flavor is mild — and my krewe actually tasted more of the vanilla extract, cinnamon, and rum. Beautiful to look at and an interesting riff on their famous dish!

Celtica

Celtica French Bakery is an exciting Parisian-inspired café and bakery in Lakeview, the latest venture from the former chef of La Boulangerie on Magazine Street. And on the average day, Celtica’s croissants steal the show. (It’s truly difficult to drive by the airy, modern spot without stopping in for a quick Pain au Chocolat.) But its traditional French king cakes, or galette des rois, are a beautiful sight to behold and a wonderful way to celebrate the season. With delicate flaky layers and a frangipane filling (also known as almond cream), this is one of the prettiest French king cakes I’ve ever seen, and a delicious alternative to the sugar-laden brioche styles around town. Pro tip: get a whole cake, or buy it by the slice.

Gambino’s & King Cake Hub

The King Cake Hub, a one stop shop that sells roughly 60 varieties of king cake from 15 different bakery partners, is a godsend for king cake lovers. And the Epiphany King Cake, a special collaboration with Gambino’s, offers up a little bit of the old and the new. Only available at the Hub, the Nutella Epiphany is a traditional brioche style king cake filled with the ever-popular hazelnut cocoa spread, iced with a generous schmear of white frosting, and dusted with purple, green and gold sprinkles. Chocolate lovers will unite on this one, for sure!

McKenzie’s

This king cake has a storied history, a cult following, and hails from a beloved bakery chain that’s no longer in business. Supposedly the original Mckenzie’s king cake recipe was sold to Tastee Donuts, whose area stores trot it out only during carnival season. The aroma brought back childhood memories as soon the bag was opened, but the texture was not exactly as we remembered it. It seemed more doughy, less brioche-like. With no cinnamon or fillings running through the cake and no icing on top, this cake goes the minimalist route with simple coverings of tri-colored sugars. For those who revere history and tradition, this one’s for you.

Manny Randazzo’s

While I was hoping to buy Manny Randazzo’s Pecan Praline version of its king cake, which won the 2012 Times-Picayune/NOLA.com King Cake Crown, the only flavor left in the bakery was the traditional Cinnamon version. (This place really churns ‘em out. Every time I’ve been there, there’s a line out the door.) Thankfully, the Cinnamon king cake did not disappoint. It runs through a very moist braided cake, which is topped by colored sugar, lots of gooey icing and purple, green and yellow sprinkles. Their philosophy seems to be ‘more is more’, so if you live by that credo as well, treat yourself to this one. And if you’re willing to pay the price, you’re in luck, because you can order online and get the traditional Cinnamon version or their Cream Cheese version shipped anywhere in the US.

Dong Phuong

A French Vietnamese bakery at the eastern edge of the city, in the New Orleans East neighborhood, Dong Phuong is a hike for those who live closer into town. But now you can get a Dong Phuong King Cake without making the trip, as they’ve partnered with local retailers across town (details are here). Featuring a horseshoe shape and a delicious brioche dough that’s rolled in shortening to create layers, the Dong Phuong king cake tastes like a flaky croissant with cinnamon threaded through it. Slathered with cream cheese icing and a sprinkling of house-colored sugars, its beautiful golden brown edges will make you want to dig in. Don’t miss this one.

Hi-Do

Another Vietnamese bakery called Hi-Do, located in Gretna on the West Bank of New Orleans, makes a traditional brioche king cake with a sugar glaze (no icing) and house-colored sugars. It’s available plain or with your choice of a long list of fillings. But because the woman at the register told me that the half cream cheese/half Bavarian cream combo is their best seller, that’s what I chose. Developed by the bakery’s owner in order to emulate McKenzie’s original recipe, their recipe has McKenzie’s beat with a richer, more tender crumb. So yes, it’s worth the trip across the Mississippi River bridge. And if you order ahead, you can choose from an array of cake shapes like a crawfish, crab, or fleur de lis. Be forewarned – they take cash or checks only.

Gracious Bakery

An artisanal bakery making a national name for itself in magazines like Travel and Leisure and Food and Wine, Gracious offers a chocolate-filled king cake made with a sweet dough that’s glazed and sprinkled with purple, green and gold decorative sugar. And you can tell from the taste that the chocolate is the high quality stuff. This one is deliciously light and flaky, through and through – and quite pretty, too. It’s pricier than the average king cake, but considering the flavor and texture, many will believe it’s worth it. The conclusion? It’s a real winner. It’s worth noting that in addition to the chocolate-filled king cake, Gracious now offers a daintier “queen” cake flavored with almond paste, plus occasional one-off flavors for limited time periods. Order online, and get the chocolate-filled version shipped anywhere in the US.

Do you have a favorite king cake? Tell us – we want to know!

Written by Julie K. – food lover, proud New Orleanian and creator of the donut day blog

Festive Mardi Gras Party Foods: Red Beans, Jambalaya, Fried Chicken, Po-Boys and King Cake

Mardi Gras parties in and around New Orleans range from the truly basic (i.e., a box of fried chicken and a six-pack) to the very elaborate (catered affairs with hot cocktail buffets, open bars, and customized go-cups), with no one way to do it up right. But those who live on or near a parade route — as well as those who love to celebrate Carnival wherever they are — tend to have their preferred party hosting plan down to a science, since they usually make an annual event out of it.

Whether you’re in New Orleans or just wish you were, throwing a Mardi Gras party is all about fun food that’s simple to make and easy to serve. It takes a little planning, but the key is to create a help-yourself spread that doesn’t require much fuss and lets guests come and go, grazing as they like and coming back for seconds and thirds. With the menu below, you’ve got all your bases covered. In fact, the only things you have to cook are the red beans and the jambalaya – and even those pretty much cook themselves in the slow cooker.

Red Beans and Rice Is Nice – Especially When Made in Your Slow Cooker

A staple of any Mardi Gras menu is Red Beans and Rice. Whether you prefer to use our signature Camellia Red Kidney Beans, or our foolproof, flavorful Creole Red Bean Seasoning and its accompanying Slow Cooker Creole Red Beans recipe – the key is to keep things effortless. And since you don’t have to watch the stove, you can enjoy the festivities just like your guests. After your red beans have cooked, simply turn the slow cooker setting down to warm, and the beans can stay right where they are for another couple of hours – getting thicker and creamier all the while. You can also cook your rice ahead of time and place it in a large serving bowl. Guests can add a little rice to a bowl, ladle the warm red beans on top, and enjoy.

Fried Chicken Is a Perfect Choice

An essential for any Mardi Gras party spread is fried chicken. Because it can be served hot, cold, or at room temperature, it’s a great dish for a casual party buffet – and it’s finger food at its finest. Simply pick up a box or two of your favorite fried chicken, serve on a platter, and make sure there are plenty of napkins at the ready.

Petite Po-boys Round Out the Buffet

Mini po-boys made with tender roast beef, turkey, and ham, dressed with mayo, lettuce, and cheese on French bread are another must-have for your party spread. A Mardi Gras favorite, they’re easy to order and to pick up from any New Orleans grocery store, and they’re just the kind of thing that appeals to kids and adults alike. Can’t find ‘em where you are? As long as you can get your hands on some good French bread, they’re easy to make yourself. Just as popular and sure to get eaten quickly are an assortment of finger sandwiches or mini muffalettas made with olive salad, mozzarella, ham, and provolone.

Crown Your Party Table With a King Cake

Add to your table a large and generously sliced king cake, and you’ve got all the party foods covered. (Good thing you can order king cakes online, if you’re not in NOLA.) Be sure to add finger foods along with your favorite chips and salsas, and stock a self-serve bar with soft drinks, Bloody Marys, plenty of cold beer, go-cups, and napkins. And with that, the party can get started.

Mardi Gras Party Checklist

• Slow Cooker Red Beans and Rice

• Slow Cooker Jambalaya

• Fried Chicken
• Mini Po-boy Sandwiches
• King Cake
• Chips, Salsas and Finger Foods
• Soft Drinks
• Beer and Bloody Marys
• Go-Cups
• Napkins

The Secret History of Beans in King Cakes

Though a favorite part of current Mardi Gras celebrations, the custom of the “lucky” recipient of the hidden baby being responsible for providing the next king cake is a modern one. In pagan times, the return of the sun during the winter solstice was celebrated with festivities during which any man could become the “sacred king” of a tribe for the year if he found the bean in his slice of cake during the celebration. The bean was representative of new beginnings because the bean plant is usually the first to emerge from the earth after winter. After a year of the good life, the “king” would be sacrificed, and his blood returned to the soil to ensure that the harvest would be successful.

As was often the case following the Crusades, old pagan rituals were imprinted with new Christian meanings, and the celebration of the soon-to-arrive spring morphed into a celebration of the feast of Epiphany on January 6, when the three kings (la fete des rois) visited the Christ child. Though the meaning had changed the tradition remained: Flaky cake layered with almond paste was imbedded with a bean and topped with a gold paper crown. The recipient of the bean within his slice of cake became king -though now just for the day, and he wore the crown. He also got to live.

A New Orleans Twist on Tradition.

One of New Orleans’ oldest Carnival organizations, the Twelfth Night Revelers further evolved the tradition in 1870 when, instead of a simple red bean, they began inserting a gold painted bean into the cake they served to the young women of their “court” on the Feast of the Epiphany. The girl who got the gold bean reigned a queen for the season. This tradition continues today, though a wooden replica of a large cake is now employed. The maidens pull open little drawers in the cake’s lower layer which contain a number of sterling silver charms shaped like beans, and a single made of real gold. Choosing a silver bean makes you a member of the court; the maiden who finds the gold bean becomes the queen.

When the king cake ritual became fashionable in society circles, others adopted the tradition with their own king cake parties, often revolving around school and neighborhood groups. Many native New Orleanians grew up on king cake from McKenzie’s, the large local bakery chain that dominated all others until it closed in 2000. And though there are many stories about how the practice of using the familiar plastic babies came to be, Donald Entringer Sr. – the owner of McKenzie’s Pastry Shoppes – explains it thusly “We were the first to use the babies,” he said. “A salesman came in one day and said, ‘Look at this cute little thing. It won’t get lost like a bean.’ I’ve heard people say it’s supposed to represent the Christ Child, but that’s not true. It was cute. It was just a trinket that happened to be a baby.” Though ever evolving, the trinket in the king cake tradition is a beloved part of Carnival season and promises to be for many generations to come.

Ah, King Cakes – the sweet treat that announces the start of Carnival season on January 6th — known as “Epiphany,” “Twelfth Night,” or “Kings Day.” Originating centuries ago, the tradition has evolved over time, but modern-day King Cakes still feature the purple, green, and gold colors that symbolize justice, faith, and power, and a plastic baby, in place of the original bean. Today there are dozens of variations on that theme, with choices of pastry, filling, and toppings to please every taste.

Who makes the best King Cakes? It depends!  Some swear by beloved traditional options that bring back childhood memories at the first taste – McKenzies, Haydels, Gambino’s, and Randazzo’s, to name just a few, while others opt for a more creative take on the confection. Places like Sucre, Gracious Bakery, Croissant D’or, Dong Phuong Bakery, and The Cake Cafe offer more specialized versions, and have legions of loyal fans as well. Whatever the style, King Cakes unite us — in offices and homes across the region — as a tasty token of a season of celebration – Mardi Gras!

Tell us – when the baby turns up in your slice, where are you going to get that next King Cake?