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New Orleans Celebrates the Return of Carnival Season With King-Cake-Inspired Treats

New Orleans Celebrates the Return of Carnival Season With King-Cake-Inspired Treats

In New Orleans, the end of the Christmas season marks the beginning of a new season: Carnival. 6 represents what New Orleanians call Kings Day or Twelfth Night — a date that some branches of Christianity recognize as the coming of the Epiphany, which concludes the 12 days of Christmas. In New Orleans, this day is most commonly associated with the beginning of the long-awaited Mardi Gras season!

Mardi Gras would not be as popular as it is without some of the many unique traditions that come with it. Along with a plethora of parades and other celebrations, the consumption of the king cake is one of the most common and well-known carnival customs. With every bakery in the city churning out its own version of the king cake, there is no lack of the sugar-coated treat. In fact, there seems to be a king cake for every taste — sweet, savory, filled, gluten-free, vegan, kosher, or even “adult” king cakes filled with a boozy concoction. Everyone seems to have their own opinion on which cake is best, and who are we to tell you whether you are right or wrong? What we are really impressed with, though, is the amount of king-cake-inspired creations popping up throughout New Orleans. Here is a list of items to help you have your cake without eating it too.

King Cake beignets - Bayou Bar at the Pontchatrain Hotel

Mardi Foie king cake - Kingfish

King Cake Frey Shake - Frey Smoked Meat Co.

“Pour Me Something Mister” snowball - Snola Metairie and Snola Uptown

King Cake ice cream – Creole Creamery

Mardi Gras King Cake coffee – Community Coffee

King Cake soda – Abita Brewery

King Cake burger – Food Drunk Food Truck

Doberge King Cake – Debbie Does Doberge at Bakery Bar

King Cake doughnuts – District Donuts, Sliders & Brews

King Cake shake – Atomic Burger

King Cake bread pudding – Emeril’s Nola

King Cake smoothie – Smoothie King

King Cake bread pudding tart – Sucre

King Cake Martini- Trinity

Carnival season will be over in a flash, and you do not want to miss out on this festive time of year. What are you waiting for? Go grab one (or a few) of these unique treats today! And as the locals say, “Laissez le bon temps rouler!”


Upcoming Mardi Gras means S.A. bakers rolling in king cake

The Bread Box bakes festive king cakes to mark Mardi Gras every year.

Paul Stephen /Staff file photo Show More Show Less

3 of 5 Panifico Bake Shop sold nearly 400 rosca de reyes for Epiphany this year. The bakery switches to New Orleans-style king cakes for the Mardi Gras season. Courtesy Panifico Bake Shop Show More Show Less

4 of 5 New Orleans King Cake from "American Cake" by Anne Byrn. Mitch Mandel / From "American Cake" by Anne Byrn Show More Show Less

5 of 5 King Cake is served during the Carnival Season kick off press conference at Mardi Gras World in New Orleans, on Saturday, Jan. 6, 2018. Bob Owen, Staff / San Antonio Express-News Show More Show Less

King cake. Gâteau des rois. Bolo-rei. Whatever you call it, there&rsquos certainly something to celebrate this time of year: lots and lots of cake.

With Mardi Gras approaching, bakers around San Antonio are sprinkling sweet breads with Carnival-inspired touches of purple, green and gold. King cakes, as they&rsquore known in their home port of New Orleans and along the Gulf coast from Florida to East Texas, resemble a cinnamon roll and are typically made from a brioche-like dough. The recipe likely arrived in 1718 with Basque immigrants.

But the New Orleans-inspired version is just another twist on a confectionery tradition that dates back centuries, argues Anne Byrn, author of the 2016 cookbook &ldquoAmerican Cake&rdquo and a dozen other titles.

&ldquoWhat&rsquos really interesting about this cake is it&rsquos much older than New Orleans. Much older than 1718,&rdquo Byrn said. Sweet, yeast-risen cakes made with spices or candied fruit could be traced to the 12th century or earlier, she posits. &ldquoThese really old European recipes came with the explorers, and (the explorers) were funded and sanctioned by the pope to expand Christianity.&rdquo

All forms, including the New Orleans-style iteration and the rosca de reyes of Spanish origin, originated as treats to be enjoyed for Epiphany, or Three Kings&rsquo Day, on Jan. 6. The kings in reference are the biblical Magi who visited the newborn Jesus with gifts of gold, frankincense and myrrh according to Christian tradition.

Where to find Mardi Gras king cakes

The Bread Box: 555 W. Bitters Road, 210-277-8612, thebreadboxsa.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 24-hours' notice.

H-E-B Central Market: 4821 Broadway St., 210-368-8600, centralmarket.com. Will stock king cakes in five flavors through Feb. 13 and into that weekend. Will guarantee custom orders with 24-hours' notice.

Nadler's Bakery & Deli: 1621 Babcock Road, 210-340-1021, nadlers.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 48-hours' notice.

Panifico Bake Shop: 602 NW 24th St., 210-434-9290, panifico.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 48-hours' notice.

Whole Foods: 255 E. Basse Road, Suite 130, 210-826-4676 and 18403 Blanco Road, 210-408-3110, wholefoodsmarket.com. Will stock king cakes in four flavors through Feb. 13 and guarantee orders with 48-hours' notice.

New Orleans, never one to miss an opportunity to draw out a party, starts noshing on Epiphany and keeps their version on the table through the start of Lent with the last slices served on Mardi Gras, or Fat Tuesday.

Flavors can vary somewhat across the entire family of confections courtesy of dried or candied fruit, citrus extracts, exotic spices and other ingredients, but the similarities are unmistakable: crown shaped, yeast risen and bearing a plastic or ceramic figurine symbolizing the infant Jesus.

Some versions, such as the English twelfth-night cake, use a dry bean instead of the figurine. And there&rsquos generally a consequence for the finder. Sometimes it&rsquos a general blessing of good luck for the coming year, or a temporary royal title. Often, it signifies a commitment, be it to bake or buy next year&rsquos cake or throwing a tamalada.

From Epiphany to Mardi Gras, John and Edna Miggins are up to their elbows in flour. The two own Panifico Bake Shop, which specializes in rosca de reyes &mdash they sold nearly 400 ahead of Epiphany this year &mdash and transitions to king cakes in late January. She&rsquos from Tamaulipas, Mexico, and he calls Houston home, so the two are familiar with both variants.

The cake&rsquos longevity, at least on its surface level merits, is improbable. Yeast-leavened cakes fell from favor with the rise of baking powder in the mid 19th century. Chemical leavening gave cakes a lighter, more tender texture, and, more importantly, saved considerable time and labor.

&ldquoThe holidays preserve what the everyday loses,&rdquo Byrn said, paraphrasing a quote she came upon in her research. &ldquoIf it weren&rsquot for the holidays, we wouldn&rsquot have these recipes.&rdquo

In today&rsquos more-is-more food era, king cakes in their numerous permutations have evolved with the times.


Upcoming Mardi Gras means S.A. bakers rolling in king cake

The Bread Box bakes festive king cakes to mark Mardi Gras every year.

Paul Stephen /Staff file photo Show More Show Less

3 of 5 Panifico Bake Shop sold nearly 400 rosca de reyes for Epiphany this year. The bakery switches to New Orleans-style king cakes for the Mardi Gras season. Courtesy Panifico Bake Shop Show More Show Less

4 of 5 New Orleans King Cake from "American Cake" by Anne Byrn. Mitch Mandel / From "American Cake" by Anne Byrn Show More Show Less

5 of 5 King Cake is served during the Carnival Season kick off press conference at Mardi Gras World in New Orleans, on Saturday, Jan. 6, 2018. Bob Owen, Staff / San Antonio Express-News Show More Show Less

King cake. Gâteau des rois. Bolo-rei. Whatever you call it, there&rsquos certainly something to celebrate this time of year: lots and lots of cake.

With Mardi Gras approaching, bakers around San Antonio are sprinkling sweet breads with Carnival-inspired touches of purple, green and gold. King cakes, as they&rsquore known in their home port of New Orleans and along the Gulf coast from Florida to East Texas, resemble a cinnamon roll and are typically made from a brioche-like dough. The recipe likely arrived in 1718 with Basque immigrants.

But the New Orleans-inspired version is just another twist on a confectionery tradition that dates back centuries, argues Anne Byrn, author of the 2016 cookbook &ldquoAmerican Cake&rdquo and a dozen other titles.

&ldquoWhat&rsquos really interesting about this cake is it&rsquos much older than New Orleans. Much older than 1718,&rdquo Byrn said. Sweet, yeast-risen cakes made with spices or candied fruit could be traced to the 12th century or earlier, she posits. &ldquoThese really old European recipes came with the explorers, and (the explorers) were funded and sanctioned by the pope to expand Christianity.&rdquo

All forms, including the New Orleans-style iteration and the rosca de reyes of Spanish origin, originated as treats to be enjoyed for Epiphany, or Three Kings&rsquo Day, on Jan. 6. The kings in reference are the biblical Magi who visited the newborn Jesus with gifts of gold, frankincense and myrrh according to Christian tradition.

Where to find Mardi Gras king cakes

The Bread Box: 555 W. Bitters Road, 210-277-8612, thebreadboxsa.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 24-hours' notice.

H-E-B Central Market: 4821 Broadway St., 210-368-8600, centralmarket.com. Will stock king cakes in five flavors through Feb. 13 and into that weekend. Will guarantee custom orders with 24-hours' notice.

Nadler's Bakery & Deli: 1621 Babcock Road, 210-340-1021, nadlers.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 48-hours' notice.

Panifico Bake Shop: 602 NW 24th St., 210-434-9290, panifico.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 48-hours' notice.

Whole Foods: 255 E. Basse Road, Suite 130, 210-826-4676 and 18403 Blanco Road, 210-408-3110, wholefoodsmarket.com. Will stock king cakes in four flavors through Feb. 13 and guarantee orders with 48-hours' notice.

New Orleans, never one to miss an opportunity to draw out a party, starts noshing on Epiphany and keeps their version on the table through the start of Lent with the last slices served on Mardi Gras, or Fat Tuesday.

Flavors can vary somewhat across the entire family of confections courtesy of dried or candied fruit, citrus extracts, exotic spices and other ingredients, but the similarities are unmistakable: crown shaped, yeast risen and bearing a plastic or ceramic figurine symbolizing the infant Jesus.

Some versions, such as the English twelfth-night cake, use a dry bean instead of the figurine. And there&rsquos generally a consequence for the finder. Sometimes it&rsquos a general blessing of good luck for the coming year, or a temporary royal title. Often, it signifies a commitment, be it to bake or buy next year&rsquos cake or throwing a tamalada.

From Epiphany to Mardi Gras, John and Edna Miggins are up to their elbows in flour. The two own Panifico Bake Shop, which specializes in rosca de reyes &mdash they sold nearly 400 ahead of Epiphany this year &mdash and transitions to king cakes in late January. She&rsquos from Tamaulipas, Mexico, and he calls Houston home, so the two are familiar with both variants.

The cake&rsquos longevity, at least on its surface level merits, is improbable. Yeast-leavened cakes fell from favor with the rise of baking powder in the mid 19th century. Chemical leavening gave cakes a lighter, more tender texture, and, more importantly, saved considerable time and labor.

&ldquoThe holidays preserve what the everyday loses,&rdquo Byrn said, paraphrasing a quote she came upon in her research. &ldquoIf it weren&rsquot for the holidays, we wouldn&rsquot have these recipes.&rdquo

In today&rsquos more-is-more food era, king cakes in their numerous permutations have evolved with the times.


Upcoming Mardi Gras means S.A. bakers rolling in king cake

The Bread Box bakes festive king cakes to mark Mardi Gras every year.

Paul Stephen /Staff file photo Show More Show Less

3 of 5 Panifico Bake Shop sold nearly 400 rosca de reyes for Epiphany this year. The bakery switches to New Orleans-style king cakes for the Mardi Gras season. Courtesy Panifico Bake Shop Show More Show Less

4 of 5 New Orleans King Cake from "American Cake" by Anne Byrn. Mitch Mandel / From "American Cake" by Anne Byrn Show More Show Less

5 of 5 King Cake is served during the Carnival Season kick off press conference at Mardi Gras World in New Orleans, on Saturday, Jan. 6, 2018. Bob Owen, Staff / San Antonio Express-News Show More Show Less

King cake. Gâteau des rois. Bolo-rei. Whatever you call it, there&rsquos certainly something to celebrate this time of year: lots and lots of cake.

With Mardi Gras approaching, bakers around San Antonio are sprinkling sweet breads with Carnival-inspired touches of purple, green and gold. King cakes, as they&rsquore known in their home port of New Orleans and along the Gulf coast from Florida to East Texas, resemble a cinnamon roll and are typically made from a brioche-like dough. The recipe likely arrived in 1718 with Basque immigrants.

But the New Orleans-inspired version is just another twist on a confectionery tradition that dates back centuries, argues Anne Byrn, author of the 2016 cookbook &ldquoAmerican Cake&rdquo and a dozen other titles.

&ldquoWhat&rsquos really interesting about this cake is it&rsquos much older than New Orleans. Much older than 1718,&rdquo Byrn said. Sweet, yeast-risen cakes made with spices or candied fruit could be traced to the 12th century or earlier, she posits. &ldquoThese really old European recipes came with the explorers, and (the explorers) were funded and sanctioned by the pope to expand Christianity.&rdquo

All forms, including the New Orleans-style iteration and the rosca de reyes of Spanish origin, originated as treats to be enjoyed for Epiphany, or Three Kings&rsquo Day, on Jan. 6. The kings in reference are the biblical Magi who visited the newborn Jesus with gifts of gold, frankincense and myrrh according to Christian tradition.

Where to find Mardi Gras king cakes

The Bread Box: 555 W. Bitters Road, 210-277-8612, thebreadboxsa.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 24-hours' notice.

H-E-B Central Market: 4821 Broadway St., 210-368-8600, centralmarket.com. Will stock king cakes in five flavors through Feb. 13 and into that weekend. Will guarantee custom orders with 24-hours' notice.

Nadler's Bakery & Deli: 1621 Babcock Road, 210-340-1021, nadlers.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 48-hours' notice.

Panifico Bake Shop: 602 NW 24th St., 210-434-9290, panifico.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 48-hours' notice.

Whole Foods: 255 E. Basse Road, Suite 130, 210-826-4676 and 18403 Blanco Road, 210-408-3110, wholefoodsmarket.com. Will stock king cakes in four flavors through Feb. 13 and guarantee orders with 48-hours' notice.

New Orleans, never one to miss an opportunity to draw out a party, starts noshing on Epiphany and keeps their version on the table through the start of Lent with the last slices served on Mardi Gras, or Fat Tuesday.

Flavors can vary somewhat across the entire family of confections courtesy of dried or candied fruit, citrus extracts, exotic spices and other ingredients, but the similarities are unmistakable: crown shaped, yeast risen and bearing a plastic or ceramic figurine symbolizing the infant Jesus.

Some versions, such as the English twelfth-night cake, use a dry bean instead of the figurine. And there&rsquos generally a consequence for the finder. Sometimes it&rsquos a general blessing of good luck for the coming year, or a temporary royal title. Often, it signifies a commitment, be it to bake or buy next year&rsquos cake or throwing a tamalada.

From Epiphany to Mardi Gras, John and Edna Miggins are up to their elbows in flour. The two own Panifico Bake Shop, which specializes in rosca de reyes &mdash they sold nearly 400 ahead of Epiphany this year &mdash and transitions to king cakes in late January. She&rsquos from Tamaulipas, Mexico, and he calls Houston home, so the two are familiar with both variants.

The cake&rsquos longevity, at least on its surface level merits, is improbable. Yeast-leavened cakes fell from favor with the rise of baking powder in the mid 19th century. Chemical leavening gave cakes a lighter, more tender texture, and, more importantly, saved considerable time and labor.

&ldquoThe holidays preserve what the everyday loses,&rdquo Byrn said, paraphrasing a quote she came upon in her research. &ldquoIf it weren&rsquot for the holidays, we wouldn&rsquot have these recipes.&rdquo

In today&rsquos more-is-more food era, king cakes in their numerous permutations have evolved with the times.


Upcoming Mardi Gras means S.A. bakers rolling in king cake

The Bread Box bakes festive king cakes to mark Mardi Gras every year.

Paul Stephen /Staff file photo Show More Show Less

3 of 5 Panifico Bake Shop sold nearly 400 rosca de reyes for Epiphany this year. The bakery switches to New Orleans-style king cakes for the Mardi Gras season. Courtesy Panifico Bake Shop Show More Show Less

4 of 5 New Orleans King Cake from "American Cake" by Anne Byrn. Mitch Mandel / From "American Cake" by Anne Byrn Show More Show Less

5 of 5 King Cake is served during the Carnival Season kick off press conference at Mardi Gras World in New Orleans, on Saturday, Jan. 6, 2018. Bob Owen, Staff / San Antonio Express-News Show More Show Less

King cake. Gâteau des rois. Bolo-rei. Whatever you call it, there&rsquos certainly something to celebrate this time of year: lots and lots of cake.

With Mardi Gras approaching, bakers around San Antonio are sprinkling sweet breads with Carnival-inspired touches of purple, green and gold. King cakes, as they&rsquore known in their home port of New Orleans and along the Gulf coast from Florida to East Texas, resemble a cinnamon roll and are typically made from a brioche-like dough. The recipe likely arrived in 1718 with Basque immigrants.

But the New Orleans-inspired version is just another twist on a confectionery tradition that dates back centuries, argues Anne Byrn, author of the 2016 cookbook &ldquoAmerican Cake&rdquo and a dozen other titles.

&ldquoWhat&rsquos really interesting about this cake is it&rsquos much older than New Orleans. Much older than 1718,&rdquo Byrn said. Sweet, yeast-risen cakes made with spices or candied fruit could be traced to the 12th century or earlier, she posits. &ldquoThese really old European recipes came with the explorers, and (the explorers) were funded and sanctioned by the pope to expand Christianity.&rdquo

All forms, including the New Orleans-style iteration and the rosca de reyes of Spanish origin, originated as treats to be enjoyed for Epiphany, or Three Kings&rsquo Day, on Jan. 6. The kings in reference are the biblical Magi who visited the newborn Jesus with gifts of gold, frankincense and myrrh according to Christian tradition.

Where to find Mardi Gras king cakes

The Bread Box: 555 W. Bitters Road, 210-277-8612, thebreadboxsa.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 24-hours' notice.

H-E-B Central Market: 4821 Broadway St., 210-368-8600, centralmarket.com. Will stock king cakes in five flavors through Feb. 13 and into that weekend. Will guarantee custom orders with 24-hours' notice.

Nadler's Bakery & Deli: 1621 Babcock Road, 210-340-1021, nadlers.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 48-hours' notice.

Panifico Bake Shop: 602 NW 24th St., 210-434-9290, panifico.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 48-hours' notice.

Whole Foods: 255 E. Basse Road, Suite 130, 210-826-4676 and 18403 Blanco Road, 210-408-3110, wholefoodsmarket.com. Will stock king cakes in four flavors through Feb. 13 and guarantee orders with 48-hours' notice.

New Orleans, never one to miss an opportunity to draw out a party, starts noshing on Epiphany and keeps their version on the table through the start of Lent with the last slices served on Mardi Gras, or Fat Tuesday.

Flavors can vary somewhat across the entire family of confections courtesy of dried or candied fruit, citrus extracts, exotic spices and other ingredients, but the similarities are unmistakable: crown shaped, yeast risen and bearing a plastic or ceramic figurine symbolizing the infant Jesus.

Some versions, such as the English twelfth-night cake, use a dry bean instead of the figurine. And there&rsquos generally a consequence for the finder. Sometimes it&rsquos a general blessing of good luck for the coming year, or a temporary royal title. Often, it signifies a commitment, be it to bake or buy next year&rsquos cake or throwing a tamalada.

From Epiphany to Mardi Gras, John and Edna Miggins are up to their elbows in flour. The two own Panifico Bake Shop, which specializes in rosca de reyes &mdash they sold nearly 400 ahead of Epiphany this year &mdash and transitions to king cakes in late January. She&rsquos from Tamaulipas, Mexico, and he calls Houston home, so the two are familiar with both variants.

The cake&rsquos longevity, at least on its surface level merits, is improbable. Yeast-leavened cakes fell from favor with the rise of baking powder in the mid 19th century. Chemical leavening gave cakes a lighter, more tender texture, and, more importantly, saved considerable time and labor.

&ldquoThe holidays preserve what the everyday loses,&rdquo Byrn said, paraphrasing a quote she came upon in her research. &ldquoIf it weren&rsquot for the holidays, we wouldn&rsquot have these recipes.&rdquo

In today&rsquos more-is-more food era, king cakes in their numerous permutations have evolved with the times.


Upcoming Mardi Gras means S.A. bakers rolling in king cake

The Bread Box bakes festive king cakes to mark Mardi Gras every year.

Paul Stephen /Staff file photo Show More Show Less

3 of 5 Panifico Bake Shop sold nearly 400 rosca de reyes for Epiphany this year. The bakery switches to New Orleans-style king cakes for the Mardi Gras season. Courtesy Panifico Bake Shop Show More Show Less

4 of 5 New Orleans King Cake from "American Cake" by Anne Byrn. Mitch Mandel / From "American Cake" by Anne Byrn Show More Show Less

5 of 5 King Cake is served during the Carnival Season kick off press conference at Mardi Gras World in New Orleans, on Saturday, Jan. 6, 2018. Bob Owen, Staff / San Antonio Express-News Show More Show Less

King cake. Gâteau des rois. Bolo-rei. Whatever you call it, there&rsquos certainly something to celebrate this time of year: lots and lots of cake.

With Mardi Gras approaching, bakers around San Antonio are sprinkling sweet breads with Carnival-inspired touches of purple, green and gold. King cakes, as they&rsquore known in their home port of New Orleans and along the Gulf coast from Florida to East Texas, resemble a cinnamon roll and are typically made from a brioche-like dough. The recipe likely arrived in 1718 with Basque immigrants.

But the New Orleans-inspired version is just another twist on a confectionery tradition that dates back centuries, argues Anne Byrn, author of the 2016 cookbook &ldquoAmerican Cake&rdquo and a dozen other titles.

&ldquoWhat&rsquos really interesting about this cake is it&rsquos much older than New Orleans. Much older than 1718,&rdquo Byrn said. Sweet, yeast-risen cakes made with spices or candied fruit could be traced to the 12th century or earlier, she posits. &ldquoThese really old European recipes came with the explorers, and (the explorers) were funded and sanctioned by the pope to expand Christianity.&rdquo

All forms, including the New Orleans-style iteration and the rosca de reyes of Spanish origin, originated as treats to be enjoyed for Epiphany, or Three Kings&rsquo Day, on Jan. 6. The kings in reference are the biblical Magi who visited the newborn Jesus with gifts of gold, frankincense and myrrh according to Christian tradition.

Where to find Mardi Gras king cakes

The Bread Box: 555 W. Bitters Road, 210-277-8612, thebreadboxsa.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 24-hours' notice.

H-E-B Central Market: 4821 Broadway St., 210-368-8600, centralmarket.com. Will stock king cakes in five flavors through Feb. 13 and into that weekend. Will guarantee custom orders with 24-hours' notice.

Nadler's Bakery & Deli: 1621 Babcock Road, 210-340-1021, nadlers.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 48-hours' notice.

Panifico Bake Shop: 602 NW 24th St., 210-434-9290, panifico.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 48-hours' notice.

Whole Foods: 255 E. Basse Road, Suite 130, 210-826-4676 and 18403 Blanco Road, 210-408-3110, wholefoodsmarket.com. Will stock king cakes in four flavors through Feb. 13 and guarantee orders with 48-hours' notice.

New Orleans, never one to miss an opportunity to draw out a party, starts noshing on Epiphany and keeps their version on the table through the start of Lent with the last slices served on Mardi Gras, or Fat Tuesday.

Flavors can vary somewhat across the entire family of confections courtesy of dried or candied fruit, citrus extracts, exotic spices and other ingredients, but the similarities are unmistakable: crown shaped, yeast risen and bearing a plastic or ceramic figurine symbolizing the infant Jesus.

Some versions, such as the English twelfth-night cake, use a dry bean instead of the figurine. And there&rsquos generally a consequence for the finder. Sometimes it&rsquos a general blessing of good luck for the coming year, or a temporary royal title. Often, it signifies a commitment, be it to bake or buy next year&rsquos cake or throwing a tamalada.

From Epiphany to Mardi Gras, John and Edna Miggins are up to their elbows in flour. The two own Panifico Bake Shop, which specializes in rosca de reyes &mdash they sold nearly 400 ahead of Epiphany this year &mdash and transitions to king cakes in late January. She&rsquos from Tamaulipas, Mexico, and he calls Houston home, so the two are familiar with both variants.

The cake&rsquos longevity, at least on its surface level merits, is improbable. Yeast-leavened cakes fell from favor with the rise of baking powder in the mid 19th century. Chemical leavening gave cakes a lighter, more tender texture, and, more importantly, saved considerable time and labor.

&ldquoThe holidays preserve what the everyday loses,&rdquo Byrn said, paraphrasing a quote she came upon in her research. &ldquoIf it weren&rsquot for the holidays, we wouldn&rsquot have these recipes.&rdquo

In today&rsquos more-is-more food era, king cakes in their numerous permutations have evolved with the times.


Upcoming Mardi Gras means S.A. bakers rolling in king cake

The Bread Box bakes festive king cakes to mark Mardi Gras every year.

Paul Stephen /Staff file photo Show More Show Less

3 of 5 Panifico Bake Shop sold nearly 400 rosca de reyes for Epiphany this year. The bakery switches to New Orleans-style king cakes for the Mardi Gras season. Courtesy Panifico Bake Shop Show More Show Less

4 of 5 New Orleans King Cake from "American Cake" by Anne Byrn. Mitch Mandel / From "American Cake" by Anne Byrn Show More Show Less

5 of 5 King Cake is served during the Carnival Season kick off press conference at Mardi Gras World in New Orleans, on Saturday, Jan. 6, 2018. Bob Owen, Staff / San Antonio Express-News Show More Show Less

King cake. Gâteau des rois. Bolo-rei. Whatever you call it, there&rsquos certainly something to celebrate this time of year: lots and lots of cake.

With Mardi Gras approaching, bakers around San Antonio are sprinkling sweet breads with Carnival-inspired touches of purple, green and gold. King cakes, as they&rsquore known in their home port of New Orleans and along the Gulf coast from Florida to East Texas, resemble a cinnamon roll and are typically made from a brioche-like dough. The recipe likely arrived in 1718 with Basque immigrants.

But the New Orleans-inspired version is just another twist on a confectionery tradition that dates back centuries, argues Anne Byrn, author of the 2016 cookbook &ldquoAmerican Cake&rdquo and a dozen other titles.

&ldquoWhat&rsquos really interesting about this cake is it&rsquos much older than New Orleans. Much older than 1718,&rdquo Byrn said. Sweet, yeast-risen cakes made with spices or candied fruit could be traced to the 12th century or earlier, she posits. &ldquoThese really old European recipes came with the explorers, and (the explorers) were funded and sanctioned by the pope to expand Christianity.&rdquo

All forms, including the New Orleans-style iteration and the rosca de reyes of Spanish origin, originated as treats to be enjoyed for Epiphany, or Three Kings&rsquo Day, on Jan. 6. The kings in reference are the biblical Magi who visited the newborn Jesus with gifts of gold, frankincense and myrrh according to Christian tradition.

Where to find Mardi Gras king cakes

The Bread Box: 555 W. Bitters Road, 210-277-8612, thebreadboxsa.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 24-hours' notice.

H-E-B Central Market: 4821 Broadway St., 210-368-8600, centralmarket.com. Will stock king cakes in five flavors through Feb. 13 and into that weekend. Will guarantee custom orders with 24-hours' notice.

Nadler's Bakery & Deli: 1621 Babcock Road, 210-340-1021, nadlers.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 48-hours' notice.

Panifico Bake Shop: 602 NW 24th St., 210-434-9290, panifico.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 48-hours' notice.

Whole Foods: 255 E. Basse Road, Suite 130, 210-826-4676 and 18403 Blanco Road, 210-408-3110, wholefoodsmarket.com. Will stock king cakes in four flavors through Feb. 13 and guarantee orders with 48-hours' notice.

New Orleans, never one to miss an opportunity to draw out a party, starts noshing on Epiphany and keeps their version on the table through the start of Lent with the last slices served on Mardi Gras, or Fat Tuesday.

Flavors can vary somewhat across the entire family of confections courtesy of dried or candied fruit, citrus extracts, exotic spices and other ingredients, but the similarities are unmistakable: crown shaped, yeast risen and bearing a plastic or ceramic figurine symbolizing the infant Jesus.

Some versions, such as the English twelfth-night cake, use a dry bean instead of the figurine. And there&rsquos generally a consequence for the finder. Sometimes it&rsquos a general blessing of good luck for the coming year, or a temporary royal title. Often, it signifies a commitment, be it to bake or buy next year&rsquos cake or throwing a tamalada.

From Epiphany to Mardi Gras, John and Edna Miggins are up to their elbows in flour. The two own Panifico Bake Shop, which specializes in rosca de reyes &mdash they sold nearly 400 ahead of Epiphany this year &mdash and transitions to king cakes in late January. She&rsquos from Tamaulipas, Mexico, and he calls Houston home, so the two are familiar with both variants.

The cake&rsquos longevity, at least on its surface level merits, is improbable. Yeast-leavened cakes fell from favor with the rise of baking powder in the mid 19th century. Chemical leavening gave cakes a lighter, more tender texture, and, more importantly, saved considerable time and labor.

&ldquoThe holidays preserve what the everyday loses,&rdquo Byrn said, paraphrasing a quote she came upon in her research. &ldquoIf it weren&rsquot for the holidays, we wouldn&rsquot have these recipes.&rdquo

In today&rsquos more-is-more food era, king cakes in their numerous permutations have evolved with the times.


Upcoming Mardi Gras means S.A. bakers rolling in king cake

The Bread Box bakes festive king cakes to mark Mardi Gras every year.

Paul Stephen /Staff file photo Show More Show Less

3 of 5 Panifico Bake Shop sold nearly 400 rosca de reyes for Epiphany this year. The bakery switches to New Orleans-style king cakes for the Mardi Gras season. Courtesy Panifico Bake Shop Show More Show Less

4 of 5 New Orleans King Cake from "American Cake" by Anne Byrn. Mitch Mandel / From "American Cake" by Anne Byrn Show More Show Less

5 of 5 King Cake is served during the Carnival Season kick off press conference at Mardi Gras World in New Orleans, on Saturday, Jan. 6, 2018. Bob Owen, Staff / San Antonio Express-News Show More Show Less

King cake. Gâteau des rois. Bolo-rei. Whatever you call it, there&rsquos certainly something to celebrate this time of year: lots and lots of cake.

With Mardi Gras approaching, bakers around San Antonio are sprinkling sweet breads with Carnival-inspired touches of purple, green and gold. King cakes, as they&rsquore known in their home port of New Orleans and along the Gulf coast from Florida to East Texas, resemble a cinnamon roll and are typically made from a brioche-like dough. The recipe likely arrived in 1718 with Basque immigrants.

But the New Orleans-inspired version is just another twist on a confectionery tradition that dates back centuries, argues Anne Byrn, author of the 2016 cookbook &ldquoAmerican Cake&rdquo and a dozen other titles.

&ldquoWhat&rsquos really interesting about this cake is it&rsquos much older than New Orleans. Much older than 1718,&rdquo Byrn said. Sweet, yeast-risen cakes made with spices or candied fruit could be traced to the 12th century or earlier, she posits. &ldquoThese really old European recipes came with the explorers, and (the explorers) were funded and sanctioned by the pope to expand Christianity.&rdquo

All forms, including the New Orleans-style iteration and the rosca de reyes of Spanish origin, originated as treats to be enjoyed for Epiphany, or Three Kings&rsquo Day, on Jan. 6. The kings in reference are the biblical Magi who visited the newborn Jesus with gifts of gold, frankincense and myrrh according to Christian tradition.

Where to find Mardi Gras king cakes

The Bread Box: 555 W. Bitters Road, 210-277-8612, thebreadboxsa.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 24-hours' notice.

H-E-B Central Market: 4821 Broadway St., 210-368-8600, centralmarket.com. Will stock king cakes in five flavors through Feb. 13 and into that weekend. Will guarantee custom orders with 24-hours' notice.

Nadler's Bakery & Deli: 1621 Babcock Road, 210-340-1021, nadlers.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 48-hours' notice.

Panifico Bake Shop: 602 NW 24th St., 210-434-9290, panifico.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 48-hours' notice.

Whole Foods: 255 E. Basse Road, Suite 130, 210-826-4676 and 18403 Blanco Road, 210-408-3110, wholefoodsmarket.com. Will stock king cakes in four flavors through Feb. 13 and guarantee orders with 48-hours' notice.

New Orleans, never one to miss an opportunity to draw out a party, starts noshing on Epiphany and keeps their version on the table through the start of Lent with the last slices served on Mardi Gras, or Fat Tuesday.

Flavors can vary somewhat across the entire family of confections courtesy of dried or candied fruit, citrus extracts, exotic spices and other ingredients, but the similarities are unmistakable: crown shaped, yeast risen and bearing a plastic or ceramic figurine symbolizing the infant Jesus.

Some versions, such as the English twelfth-night cake, use a dry bean instead of the figurine. And there&rsquos generally a consequence for the finder. Sometimes it&rsquos a general blessing of good luck for the coming year, or a temporary royal title. Often, it signifies a commitment, be it to bake or buy next year&rsquos cake or throwing a tamalada.

From Epiphany to Mardi Gras, John and Edna Miggins are up to their elbows in flour. The two own Panifico Bake Shop, which specializes in rosca de reyes &mdash they sold nearly 400 ahead of Epiphany this year &mdash and transitions to king cakes in late January. She&rsquos from Tamaulipas, Mexico, and he calls Houston home, so the two are familiar with both variants.

The cake&rsquos longevity, at least on its surface level merits, is improbable. Yeast-leavened cakes fell from favor with the rise of baking powder in the mid 19th century. Chemical leavening gave cakes a lighter, more tender texture, and, more importantly, saved considerable time and labor.

&ldquoThe holidays preserve what the everyday loses,&rdquo Byrn said, paraphrasing a quote she came upon in her research. &ldquoIf it weren&rsquot for the holidays, we wouldn&rsquot have these recipes.&rdquo

In today&rsquos more-is-more food era, king cakes in their numerous permutations have evolved with the times.


Upcoming Mardi Gras means S.A. bakers rolling in king cake

The Bread Box bakes festive king cakes to mark Mardi Gras every year.

Paul Stephen /Staff file photo Show More Show Less

3 of 5 Panifico Bake Shop sold nearly 400 rosca de reyes for Epiphany this year. The bakery switches to New Orleans-style king cakes for the Mardi Gras season. Courtesy Panifico Bake Shop Show More Show Less

4 of 5 New Orleans King Cake from "American Cake" by Anne Byrn. Mitch Mandel / From "American Cake" by Anne Byrn Show More Show Less

5 of 5 King Cake is served during the Carnival Season kick off press conference at Mardi Gras World in New Orleans, on Saturday, Jan. 6, 2018. Bob Owen, Staff / San Antonio Express-News Show More Show Less

King cake. Gâteau des rois. Bolo-rei. Whatever you call it, there&rsquos certainly something to celebrate this time of year: lots and lots of cake.

With Mardi Gras approaching, bakers around San Antonio are sprinkling sweet breads with Carnival-inspired touches of purple, green and gold. King cakes, as they&rsquore known in their home port of New Orleans and along the Gulf coast from Florida to East Texas, resemble a cinnamon roll and are typically made from a brioche-like dough. The recipe likely arrived in 1718 with Basque immigrants.

But the New Orleans-inspired version is just another twist on a confectionery tradition that dates back centuries, argues Anne Byrn, author of the 2016 cookbook &ldquoAmerican Cake&rdquo and a dozen other titles.

&ldquoWhat&rsquos really interesting about this cake is it&rsquos much older than New Orleans. Much older than 1718,&rdquo Byrn said. Sweet, yeast-risen cakes made with spices or candied fruit could be traced to the 12th century or earlier, she posits. &ldquoThese really old European recipes came with the explorers, and (the explorers) were funded and sanctioned by the pope to expand Christianity.&rdquo

All forms, including the New Orleans-style iteration and the rosca de reyes of Spanish origin, originated as treats to be enjoyed for Epiphany, or Three Kings&rsquo Day, on Jan. 6. The kings in reference are the biblical Magi who visited the newborn Jesus with gifts of gold, frankincense and myrrh according to Christian tradition.

Where to find Mardi Gras king cakes

The Bread Box: 555 W. Bitters Road, 210-277-8612, thebreadboxsa.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 24-hours' notice.

H-E-B Central Market: 4821 Broadway St., 210-368-8600, centralmarket.com. Will stock king cakes in five flavors through Feb. 13 and into that weekend. Will guarantee custom orders with 24-hours' notice.

Nadler's Bakery & Deli: 1621 Babcock Road, 210-340-1021, nadlers.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 48-hours' notice.

Panifico Bake Shop: 602 NW 24th St., 210-434-9290, panifico.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 48-hours' notice.

Whole Foods: 255 E. Basse Road, Suite 130, 210-826-4676 and 18403 Blanco Road, 210-408-3110, wholefoodsmarket.com. Will stock king cakes in four flavors through Feb. 13 and guarantee orders with 48-hours' notice.

New Orleans, never one to miss an opportunity to draw out a party, starts noshing on Epiphany and keeps their version on the table through the start of Lent with the last slices served on Mardi Gras, or Fat Tuesday.

Flavors can vary somewhat across the entire family of confections courtesy of dried or candied fruit, citrus extracts, exotic spices and other ingredients, but the similarities are unmistakable: crown shaped, yeast risen and bearing a plastic or ceramic figurine symbolizing the infant Jesus.

Some versions, such as the English twelfth-night cake, use a dry bean instead of the figurine. And there&rsquos generally a consequence for the finder. Sometimes it&rsquos a general blessing of good luck for the coming year, or a temporary royal title. Often, it signifies a commitment, be it to bake or buy next year&rsquos cake or throwing a tamalada.

From Epiphany to Mardi Gras, John and Edna Miggins are up to their elbows in flour. The two own Panifico Bake Shop, which specializes in rosca de reyes &mdash they sold nearly 400 ahead of Epiphany this year &mdash and transitions to king cakes in late January. She&rsquos from Tamaulipas, Mexico, and he calls Houston home, so the two are familiar with both variants.

The cake&rsquos longevity, at least on its surface level merits, is improbable. Yeast-leavened cakes fell from favor with the rise of baking powder in the mid 19th century. Chemical leavening gave cakes a lighter, more tender texture, and, more importantly, saved considerable time and labor.

&ldquoThe holidays preserve what the everyday loses,&rdquo Byrn said, paraphrasing a quote she came upon in her research. &ldquoIf it weren&rsquot for the holidays, we wouldn&rsquot have these recipes.&rdquo

In today&rsquos more-is-more food era, king cakes in their numerous permutations have evolved with the times.


Upcoming Mardi Gras means S.A. bakers rolling in king cake

The Bread Box bakes festive king cakes to mark Mardi Gras every year.

Paul Stephen /Staff file photo Show More Show Less

3 of 5 Panifico Bake Shop sold nearly 400 rosca de reyes for Epiphany this year. The bakery switches to New Orleans-style king cakes for the Mardi Gras season. Courtesy Panifico Bake Shop Show More Show Less

4 of 5 New Orleans King Cake from "American Cake" by Anne Byrn. Mitch Mandel / From "American Cake" by Anne Byrn Show More Show Less

5 of 5 King Cake is served during the Carnival Season kick off press conference at Mardi Gras World in New Orleans, on Saturday, Jan. 6, 2018. Bob Owen, Staff / San Antonio Express-News Show More Show Less

King cake. Gâteau des rois. Bolo-rei. Whatever you call it, there&rsquos certainly something to celebrate this time of year: lots and lots of cake.

With Mardi Gras approaching, bakers around San Antonio are sprinkling sweet breads with Carnival-inspired touches of purple, green and gold. King cakes, as they&rsquore known in their home port of New Orleans and along the Gulf coast from Florida to East Texas, resemble a cinnamon roll and are typically made from a brioche-like dough. The recipe likely arrived in 1718 with Basque immigrants.

But the New Orleans-inspired version is just another twist on a confectionery tradition that dates back centuries, argues Anne Byrn, author of the 2016 cookbook &ldquoAmerican Cake&rdquo and a dozen other titles.

&ldquoWhat&rsquos really interesting about this cake is it&rsquos much older than New Orleans. Much older than 1718,&rdquo Byrn said. Sweet, yeast-risen cakes made with spices or candied fruit could be traced to the 12th century or earlier, she posits. &ldquoThese really old European recipes came with the explorers, and (the explorers) were funded and sanctioned by the pope to expand Christianity.&rdquo

All forms, including the New Orleans-style iteration and the rosca de reyes of Spanish origin, originated as treats to be enjoyed for Epiphany, or Three Kings&rsquo Day, on Jan. 6. The kings in reference are the biblical Magi who visited the newborn Jesus with gifts of gold, frankincense and myrrh according to Christian tradition.

Where to find Mardi Gras king cakes

The Bread Box: 555 W. Bitters Road, 210-277-8612, thebreadboxsa.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 24-hours' notice.

H-E-B Central Market: 4821 Broadway St., 210-368-8600, centralmarket.com. Will stock king cakes in five flavors through Feb. 13 and into that weekend. Will guarantee custom orders with 24-hours' notice.

Nadler's Bakery & Deli: 1621 Babcock Road, 210-340-1021, nadlers.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 48-hours' notice.

Panifico Bake Shop: 602 NW 24th St., 210-434-9290, panifico.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 48-hours' notice.

Whole Foods: 255 E. Basse Road, Suite 130, 210-826-4676 and 18403 Blanco Road, 210-408-3110, wholefoodsmarket.com. Will stock king cakes in four flavors through Feb. 13 and guarantee orders with 48-hours' notice.

New Orleans, never one to miss an opportunity to draw out a party, starts noshing on Epiphany and keeps their version on the table through the start of Lent with the last slices served on Mardi Gras, or Fat Tuesday.

Flavors can vary somewhat across the entire family of confections courtesy of dried or candied fruit, citrus extracts, exotic spices and other ingredients, but the similarities are unmistakable: crown shaped, yeast risen and bearing a plastic or ceramic figurine symbolizing the infant Jesus.

Some versions, such as the English twelfth-night cake, use a dry bean instead of the figurine. And there&rsquos generally a consequence for the finder. Sometimes it&rsquos a general blessing of good luck for the coming year, or a temporary royal title. Often, it signifies a commitment, be it to bake or buy next year&rsquos cake or throwing a tamalada.

From Epiphany to Mardi Gras, John and Edna Miggins are up to their elbows in flour. The two own Panifico Bake Shop, which specializes in rosca de reyes &mdash they sold nearly 400 ahead of Epiphany this year &mdash and transitions to king cakes in late January. She&rsquos from Tamaulipas, Mexico, and he calls Houston home, so the two are familiar with both variants.

The cake&rsquos longevity, at least on its surface level merits, is improbable. Yeast-leavened cakes fell from favor with the rise of baking powder in the mid 19th century. Chemical leavening gave cakes a lighter, more tender texture, and, more importantly, saved considerable time and labor.

&ldquoThe holidays preserve what the everyday loses,&rdquo Byrn said, paraphrasing a quote she came upon in her research. &ldquoIf it weren&rsquot for the holidays, we wouldn&rsquot have these recipes.&rdquo

In today&rsquos more-is-more food era, king cakes in their numerous permutations have evolved with the times.


Upcoming Mardi Gras means S.A. bakers rolling in king cake

The Bread Box bakes festive king cakes to mark Mardi Gras every year.

Paul Stephen /Staff file photo Show More Show Less

3 of 5 Panifico Bake Shop sold nearly 400 rosca de reyes for Epiphany this year. The bakery switches to New Orleans-style king cakes for the Mardi Gras season. Courtesy Panifico Bake Shop Show More Show Less

4 of 5 New Orleans King Cake from "American Cake" by Anne Byrn. Mitch Mandel / From "American Cake" by Anne Byrn Show More Show Less

5 of 5 King Cake is served during the Carnival Season kick off press conference at Mardi Gras World in New Orleans, on Saturday, Jan. 6, 2018. Bob Owen, Staff / San Antonio Express-News Show More Show Less

King cake. Gâteau des rois. Bolo-rei. Whatever you call it, there&rsquos certainly something to celebrate this time of year: lots and lots of cake.

With Mardi Gras approaching, bakers around San Antonio are sprinkling sweet breads with Carnival-inspired touches of purple, green and gold. King cakes, as they&rsquore known in their home port of New Orleans and along the Gulf coast from Florida to East Texas, resemble a cinnamon roll and are typically made from a brioche-like dough. The recipe likely arrived in 1718 with Basque immigrants.

But the New Orleans-inspired version is just another twist on a confectionery tradition that dates back centuries, argues Anne Byrn, author of the 2016 cookbook &ldquoAmerican Cake&rdquo and a dozen other titles.

&ldquoWhat&rsquos really interesting about this cake is it&rsquos much older than New Orleans. Much older than 1718,&rdquo Byrn said. Sweet, yeast-risen cakes made with spices or candied fruit could be traced to the 12th century or earlier, she posits. &ldquoThese really old European recipes came with the explorers, and (the explorers) were funded and sanctioned by the pope to expand Christianity.&rdquo

All forms, including the New Orleans-style iteration and the rosca de reyes of Spanish origin, originated as treats to be enjoyed for Epiphany, or Three Kings&rsquo Day, on Jan. 6. The kings in reference are the biblical Magi who visited the newborn Jesus with gifts of gold, frankincense and myrrh according to Christian tradition.

Where to find Mardi Gras king cakes

The Bread Box: 555 W. Bitters Road, 210-277-8612, thebreadboxsa.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 24-hours' notice.

H-E-B Central Market: 4821 Broadway St., 210-368-8600, centralmarket.com. Will stock king cakes in five flavors through Feb. 13 and into that weekend. Will guarantee custom orders with 24-hours' notice.

Nadler's Bakery & Deli: 1621 Babcock Road, 210-340-1021, nadlers.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 48-hours' notice.

Panifico Bake Shop: 602 NW 24th St., 210-434-9290, panifico.com. Will have a limited number of king cakes in stock through Feb. 13 and guarantees orders with 48-hours' notice.

Whole Foods: 255 E. Basse Road, Suite 130, 210-826-4676 and 18403 Blanco Road, 210-408-3110, wholefoodsmarket.com. Will stock king cakes in four flavors through Feb. 13 and guarantee orders with 48-hours' notice.

New Orleans, never one to miss an opportunity to draw out a party, starts noshing on Epiphany and keeps their version on the table through the start of Lent with the last slices served on Mardi Gras, or Fat Tuesday.

Flavors can vary somewhat across the entire family of confections courtesy of dried or candied fruit, citrus extracts, exotic spices and other ingredients, but the similarities are unmistakable: crown shaped, yeast risen and bearing a plastic or ceramic figurine symbolizing the infant Jesus.

Some versions, such as the English twelfth-night cake, use a dry bean instead of the figurine. And there&rsquos generally a consequence for the finder. Sometimes it&rsquos a general blessing of good luck for the coming year, or a temporary royal title. Often, it signifies a commitment, be it to bake or buy next year&rsquos cake or throwing a tamalada.

From Epiphany to Mardi Gras, John and Edna Miggins are up to their elbows in flour. The two own Panifico Bake Shop, which specializes in rosca de reyes &mdash they sold nearly 400 ahead of Epiphany this year &mdash and transitions to king cakes in late January. She&rsquos from Tamaulipas, Mexico, and he calls Houston home, so the two are familiar with both variants.

The cake&rsquos longevity, at least on its surface level merits, is improbable. Yeast-leavened cakes fell from favor with the rise of baking powder in the mid 19th century. Chemical leavening gave cakes a lighter, more tender texture, and, more importantly, saved considerable time and labor.

&ldquoThe holidays preserve what the everyday loses,&rdquo Byrn said, paraphrasing a quote she came upon in her research. &ldquoIf it weren&rsquot for the holidays, we wouldn&rsquot have these recipes.&rdquo

In today&rsquos more-is-more food era, king cakes in their numerous permutations have evolved with the times.


Watch the video: Hugh Laurie - Let Them Talk A Celebration of New Orleans Blues - 2011 HDTV 1080p EN Diablo (December 2021).