**Mardi Gras King Cakes are available for a very limited time. We will be making them Wednesday February 26th through Saturday March 8th, we make limited quantities and highly suggest placing an order in advance**
I know I may be cancelled for saying something like this, but king cakes in New Orleans have pretty much been watered down to some sort of coffee cake-grocery store danish hybrid, and I am not talking about a grocery store cake baked in a grocery store, but the kind you buy in the grocery store on a stand by the milk and yoghurt. I have to believe in my heart of pastry making hearts that one time the king cakes in New Orleans were more like this, the type that you will see all over Spain and the southern parts of France. The type that are baked fresh in every bakery, made with real ingredients and not dump trucked full of sugar and coated with icing to prevent any loss of moisture so they can be stored on a shelf for weeks. Rich delicate olive oil “brioche” dough is flavored with orange zest and orange blossom water, it is topped with candied cherries, candied orange, almonds, and coarse sugar. The cake is split, brushed with vanilla orange blossom syrup and filled with light as a cloud vanilla cream. Of course, it comes with a feve and a crown, but if you want all of the purple, gold, and green sugar you’ll have to look somewhere else.
Allergens: Eggs / Dairy / Almonds / Wheat
