Lo­cal Fla­vor

Where New Orleans - - CONTENTS -

All hail king cake!

Ques­tion: What’s pur­ple, green and gold, tooth-achingly sweet and comes with a tiny plas­tic baby tucked in­side? An­swer: King cake, the of­fi­cial—and ubiq­ui­tous—Car­ni­val con­fec­tion that dates to me­dieval times. You’ll find the sug­ar­coated oval loaves at bak­eries and restau­rants all over town this month, from the tra­di­tional al­mond-paste ver­sion at Crois­sant D’or (p. 26) to the iri­des­cent-frosted show­stop­per at Su­cré (p. 30) to the ap­ple-and-goat cheese va­ri­ety at New Or­leans Cake Café (p. 30). The 4th an­nual King Cake Fes­ti­val, Jan. 29 at Cham­pi­ons Square (p. 40), lets you sam­ple the best of the best. For de­tails, visit king­cake­fes­ti­val.org.

Su­cré

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