Randy Schmidt, Willa Jean

If we can’t have parades, we will still have the calories, gosh dammit.

“Let them eat cake!” – Mayor LaToya Cantrell

OK, so Marie-Antoinette owns that famous, originally haughty, quote.

But in a year when New Orleanians have been denied parades, denied Christmas gatherings and dealt with a whopping eight major storms during Hurricane season, it’s nice to know that one part of Mardi Gras is safe and secure from Mother Nature or airborne viruses.

We speak of King Cakes, a brioche dipped in tradition in the Big Easy, commonly ribboned with cinnamon and festooned with icing in green, purple and gold.

It’s thought to have arrived in 1870 from Europe, always consumed first on Twelfth Night in honor of The Epiphany.

Caramel Crunch, Willa Jean (Randy Schmidt)

That’s January 6th, for those uninitiated, and the ritual of sugar and cinnamon rolls through Mardi Gras day.

This year, everyone is holding fast to the revelries that are still safe to host, including one sainted establishment creating their first-ever King Cake in 75 years.


Take our insider’s tips to get your hands on a coveted king cake flavor asap from the Punch List of 5 favorites.