This post is the opinion of the Experimental Mommy. While a sample was received to facilitate this review, all opinions remain 100% mine.
Now that my New Orleans Saints are out of the Superbowl hunt (cue very sad music here), I can focus on the next big thing here in NOLA….Carnival! January 6th, also known as King’s Day, begins the Carnival Season which ends on March 4th or Fat Tuesday.
There are so many reasons why I love Carnival. The friends, the parades, the throws, and the music all top the list. But my favorite has to be the traditional New Orleans king cake. Never heard of a King Cake? The king cake is as rich in history as it is in flavor. Since the 1800s, New Orleanians have celebrated the beginning of the Carnival Season with a “King’s Cake” on Twelfth Night. A small plastic baby symbolizing the baby Jesus is inserted in the cake, and the reveler who finds it is said to have good fortune for the year. The recipient then continues the festivities by having another party and providing the next King Cake.
It’s a safe bet that most offices and schools in the New Orleans area will have a King Cake every Friday throughout the Carnival season. It is also a safe bet to assume that I have eaten more than my fair share of this tasty treat in my 39 years of life. A few years ago, I was introduced to the King Cake from Sucre and I have never looked back.
Voted “A Favorite” By The Times Picayune 2012 King Cake Contest and 2011 “BEST” King Cake by a Washington Post blind taste test. Sucre’s signature buttery danish pastry is sweetened by cinnamon and raw cane sugar then folded with a light layer of creole cream cheese. Serves 8-10 people.