As the city of New Orleans celebrates its vibrant Carnival season, one of the most beloved traditions is taking center stage: the king cake. This sweet pastry, traditionally enjoyed during the weeks leading up to Fat Tuesday, symbolizes the city’s deep cultural connection to both religious history and indulgence.
From Three Kings Day (also known as Epiphany) to the day before Lent begins, New Orleans embraces the festive spirit of Carnival with parades, parties, and, of course, king cake. A yeasted dough, reminiscent of brioche or sticky buns, is shaped into a wreath and topped with white icing and colorful, crystallized sugar in purple, green, and gold—the official colors of Mardi Gras.
The origins of king cake trace back to ancient Roman times, where a similar custom was observed. In New Orleans, however, it has grown beyond religious roots to become a “huge economic boon,” according to Bronwen Wyatt, a baker and recipe developer. “Typically, Thanksgiving through Christmas is a busy time, and then in other parts of the country, it dies. But in New Orleans, we experience a surge of activity during Carnival,” she said.
In recent years, the king cake has undergone a creative renaissance, with bakeries experimenting with new flavors and designs. Wyatt, who once ran her own king cake business, now teaches classes on how to make these iconic pastries. Each season, she adds new flavors to her repertoire, including Funfetti, honey-wheat pretzel, and sweet potato with cardamom meringue.
A trip to Wyatt’s kitchen reveals the artistry behind each cake. After cutting into a warm, cinnamon-laden slice, she pulls out a tiny plastic baby—the fève, a traditional symbol hidden inside the cake. In New Orleans, whoever finds the fève is crowned king or queen for the day and is responsible for bringing the next king cake. This tradition adds an extra layer of excitement to the Carnival season, with locals hoping to avoid the baby, as it comes with the obligation of purchasing the next cake.
King cake sightings are everywhere in New Orleans during Carnival. From airport kiosks offering slices and king-cake-flavored rum to a special king-cake bread pudding at Brigtsen’s Creole restaurant, the city is filled with variations of the treat. Even at the Elysian Bar, located in a refurbished church in the Marigny neighborhood, Curtis Litwiller, the resident baker, offers a king cake inspired by East Asian milk breads that guarantees an extra-fluffy texture.
At Ayu Bakehouse, visitors can enjoy a king-cake latte, and at Bywater Bakery, a savory version stuffed with shrimp and crawfish adds a twist on the classic. At King Cake Hub, a Mid-City pop-up offering cakes from dozens of bakeries, fans can explore a variety of flavors and even pick up a copy of “The Big Book of King Cake.”
One standout is the king cake from Lagniappe Bakehouse in Central City, opened by New Orleans-born Kaitlin Guerin and Cameroonian-born Lino Asana. Their king cake features a rich, flaky exterior reminiscent of strudel, with condensed milk icing and a touch of heat from ground grains of paradise. Guerin’s unique fèves even include a tiny brown-skinned plastic baby, a symbol of representation and inclusivity.
For some bakers, creativity with fèves has become a hallmark. At Levee Baking Co., a galette des reines, filled with pecan frangipane and candied satsuma, includes a ceramic moon face created by local artist Jackie Brown. Meanwhile, Jamboree Jams commissions fèves from Panacea Theriac, a local ceramicist and puppeteer, who also creates miniature Carnival-themed figurines for the cakes.
Perhaps one of the most renowned places to experience king cake is Dong Phuong, a Vietnamese bakery founded by a family of refugees in 1982. Known for its flawless technique, Dong Phuong has been baking king cakes since 2008, with a production rate of up to 2,000 cakes a day during the Carnival season. Lines form early, and locals like Ramon Doucette wait to get their hands on one of these sought-after treats.
Even as I sampled cakes across the city—from the classic to the avant-garde—it was hard to pick a favorite. Each bakery offers a distinct twist on the tradition, from the bold and creative to the heartwarming and nostalgic. With each slice, I found myself reflecting on how king cake is not just a pastry, but a beloved symbol of the Carnival spirit in New Orleans—a season of joy, community, and of course, indulgence.
Whether enjoyed with friends at a party or picked up as a souvenir for loved ones, king cake remains a delicious and festive centerpiece of the season, offering a slice of New Orleans’ unique culinary heritage.
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