Tag: Mardi Gras

A Statewide Tour of Louisiana’s Best King Cakes

The Mardi Gras season officially began on Twelfth Night, January 6, and continues through Fat Tuesday, marking the annual return of one of Louisiana’s most anticipated culinary traditions: king cake. Across the state, residents once again eagerly awaited the moment bakeries unveiled their seasonal offerings, knowing the colorful confection symbolized Carnival season in full swing. According to Pelican State of Mind, and this article from The Daily Advertiser, these king cakes ranked among the very best found throughout Louisiana during the most recent Mardi Gras season.

The tradition of king cake predated Louisiana by centuries. Its origins stretched back to ancient Rome, when similar cakes were served during Saturnalia, the largest pagan festival of the year. Over time, the custom evolved through European Epiphany celebrations before arriving in Louisiana, where it became firmly tied to Carnival culture. As explained by Gambino’s Bakery, modern king cakes symbolized the biblical Three Kings and were decorated in traditional Mardi Gras colors. Purple represented justice, green symbolized faith, and gold stood for power—turning each cake into both a dessert and a cultural emblem.

Several longtime and regional bakeries helped anchor Louisiana’s king cake tradition throughout the Mardi Gras season. Manny Randazzo’s in Metairie remained one of the most recognizable names in king cake culture, offering cakes for in-store pickup or shipping while supplies lasted, all made using the Randazzo family’s closely guarded recipe. Each cake featured a classic cinnamon-infused base topped with the bakery’s signature icing, a style many Mardi Gras purists continued to view as the benchmark for traditional king cake. In Lafayette, Keller’s Bakery upheld its legacy by producing king cakes from a Danish pastry recipe that dated back more than 120 years, filling each cake with specialty-made fillings and decorating them in classic Carnival colors. Central Louisiana also delivered standout options, with Atwood’s Bakery in Alexandria offering king cakes for pickup or shipping and encouraging early orders for specific flavors and sizes. Alongside traditional varieties, the bakery’s deluxe king cake featured three different flavored sections in a single cake. Nearby in Pineville, The Batter’s Box accepted preorders and call-in orders throughout the season, allowing customers to choose their flavor and pickup time, with personal-sized king cakes available for those seeking a smaller option.

Other bakeries across the state added variety and creativity to the king cake lineup. In Jackson, Chefs To-Go put a modern spin on the tradition by offering king cake not only in its classic form but also as cupcakes, featuring twelve flavors in one standard size during the season. In Gonzales, Ralph’s Market stood out for its expansive selection, producing nearly 50 king cake flavors made fresh daily and available in-store or via two-day shipping, with shipped orders including assembly instructions and materials. In Central, Oak Point Fresh Market sold king cakes through its bakery department while supplies lasted, featuring both traditional options and specialty flavors such as Chantilly and champagne or bourbon pecan praline. In Monroe, Daily Harvest Deli & Bakery baked fresh king cakes throughout the season and encouraged special orders for specific flavors and sizes, with offerings ranging from cinnamon to Oreo, lemon, and chocolate ganache with pecans. Further south, New Roads brought playful flair through Mikey’s Donuts, where customers purchased whole king cakes or individual slices, along with fried king cakes and king-cake-flavored drinks. In Opelousas, Mikey’s Donut King produced king cakes daily during the Mardi Gras season, recommending early reservations and offering cakes plain or filled, in small or large sizes, with flavors including Bavarian cream, chocolate, lemon, strawberry, and caramel cream cheese.

Shreveport featured several notable bakeries, including Julie Anne’s Bakery & Café, which offered king cakes year-round in 28 flavors for pickup or shipping. Each shipped cake included Mardi Gras beads, doubloons, and educational material about king cake history. Lilah’s Bakery, known as Shreveport’s original king cake bakery, operated seasonally and offered 21 flavors in sizes ranging from small to extra large. Tubbs Hardware & Cajun Gifts rounded out the list by selling king cakes in-store or online from January 6 through Fat Tuesday, with classic cinnamon and cream-cheese-based flavors available.

Together, these bakeries showcased how king cake culture spanned the entire state, blending history, regional pride, and culinary creativity into one beloved Mardi Gras tradition.

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Increased Tourism and Safety Make Mardi Gras 2025 One to Remember

Mardi Gras 2025 proved to be one of the most successful in recent years, despite facing an unexpected challenge in the form of severe weather that cut festivities short by a few hours, as per this article from Nola.com. According to local hoteliers, restaurant owners, and hospitality leaders, the city experienced a significant surge in visitors compared to the previous year’s celebration.

Hotel occupancy rates downtown and in the French Quarter reflected this increase, with nearly 87% of the 26,000 available hotel rooms filled from February 28 through Fat Tuesday, as reported by New Orleans & Co. The weekend’s peak occurred on Saturday night, when occupancy reached an impressive 95%. These figures did not even account for the city’s approximately 6,000 short-term rental units, which, if included, would likely push the overall occupancy rate even higher.

By comparison, Mardi Gras 2024 saw a lower turnout, with an average hotel occupancy rate of 81% over five nights, never reaching the 90% threshold. The growth in numbers was encouraging for the city’s tourism industry, particularly considering the rise of short-term rental properties in recent years. Walt Leger III, President and CEO of New Orleans & Co., confirmed that the high occupancy rates indicated a strong Mardi Gras season and a positive trajectory for the hospitality sector.

However, while the numbers were encouraging, they had not yet reached the levels seen in the years leading up to the COVID-19 pandemic. Prior to 2020, hotel occupancy rates for Mardi Gras regularly exceeded 95% across the city. Although the tourism industry has not fully rebounded to pre-pandemic levels, steady improvements in hotel and restaurant business suggest that recovery is ongoing.

Beyond tourism and business figures, the success of Mardi Gras 2025 was particularly meaningful given the public safety concerns that loomed over the event. Earlier in the year, on January 1, a ramming attack on Bourbon Street had raised concerns about safety in the French Quarter. In response, city, state, and federal officials took significant steps to bolster security ahead of Mardi Gras and the Super Bowl on February 8. Enhanced security measures included additional bollards and barricades along the streets and sidewalks, an increased law enforcement presence, and the deployment of new crime-fighting technology. These efforts were designed not only to improve actual safety but also to give visitors and locals a greater sense of security.

Several French Quarter and boutique hotels significantly outperformed the market average in occupancy. The six hotels owned by the Valentino family in the French Quarter reported a 95% occupancy rate, marking a notable increase from 2024. Hotel St. Vincent, located in the Lower Garden District, maintained full occupancy throughout Mardi Gras, as it had in 2024. Owner Zach Kupperman also noted that the hotel achieved a 14% increase in room rates compared to the previous year, further highlighting a strong financial performance.

The boost in tourism was not limited to visitors within driving distance. Many hotel owners, including Kupperman, observed that the majority of guests were out-of-town tourists who had flown in for the festivities, rather than regional visitors arriving by car.

Restaurants also enjoyed a profitable Mardi Gras season, with local enthusiasm playing a significant role. One of the biggest days for dining establishments was “Friday Gras,” the Friday before Mardi Gras, which is traditionally marked by celebratory brunches and lunches. This day has become the single busiest lunch service of the year for many French Quarter restaurants.

Ultimately, Mardi Gras 2025 delivered on all fronts. Visitor numbers climbed, businesses prospered, and security measures ensured a smooth and safe celebration. While there is still room for growth, particularly in reaching pre-pandemic tourism levels, the success of this year’s Carnivale was a promising sign for the continued revitalization of New Orleans’ hospitality industry.

 

 

Mardi Gras Baking Made Easy: Cinnamon-Cream Cheese King Cake

Nothing encapsulates the spirit of Mardi Gras better than the iconic King Cake, and this Cinnamon-Cream Cheese King Cake recipe from Louisiana Cookin takes the celebration to the next level. With its tender, buttery dough, a rich cream cheese filling, and a decadent frosting topped with vibrant sanding sugars, this recipe is a showstopper for any gathering. Whether you’re in Louisiana or just want to bring the carnival spirit to your kitchen, this King Cake recipe is sure to become a favorite.

Ingredients:

Directions:

Prepare the Filling:

  1. In a medium bowl, beat cream cheese at medium speed until smooth. Add confectioners’ sugar, egg yolk, cinnamon, vanilla, and salt, mixing at low speed until thoroughly combined. Set aside.

Prepare the Dough:

  1. In the bowl of a stand mixer, combine 2 cups flour, sugar, yeast, and salt using the paddle attachment.
  2. In a medium saucepan, heat water, butter, and vanilla over medium heat until the butter melts and the mixture reaches 120°-130°F. Add this warm mixture to the flour and yeast, beating at medium speed until combined. Allow to cool slightly for about 2 minutes.
  3. Add eggs and egg yolk, mixing at medium speed until incorporated. Gradually add the remaining flour, beating on low speed until a cohesive dough forms.
  4. Switch to the dough hook and knead on low speed for about 8 minutes until the dough is soft and slightly sticky.
  5. Transfer the dough to a lightly floured surface and shape it into a smooth round. Lightly oil a large bowl, place the dough inside, and turn to coat. Cover and let rise in a warm, draft-free place (about 75°F) until doubled in size, approximately 1 hour.

Assemble the King Cake:

  1. Lightly punch down the risen dough and allow it to rest for 5 minutes. Divide the dough into two equal portions.
  2. Roll one portion into a 24×6-inch rectangle. Spread half of the cream cheese filling over the dough, leaving a ½-inch border on one long side. Brush this border with egg wash (1 egg whisked with 1 tablespoon water). Roll the dough jelly roll-style, pinching the seam to seal. Repeat with the second portion of dough.
  3. Gently twist the two filled dough logs together, shaping them into a circle. Pinch the ends to seal, using additional egg wash if necessary. Transfer the shaped dough onto a parchment-lined baking sheet. Cover and let rise in a warm, draft-free spot until puffed, about 30-45 minutes.

Bake the King Cake:

  1. Preheat the oven to 350°F. Brush the risen dough with the remaining egg wash.
  2. Bake for 30-45 minutes, or until the cake is lightly golden and an instant-read thermometer inserted into the center reads 190°F. If browning too quickly, loosely cover with foil halfway through baking.
  3. Allow the cake to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

Frost and Garnish:

  1. Prepare the frosting by beating cream cheese, milk, and vanilla at medium speed until smooth. Gradually add confectioners’ sugar, mixing on low speed until the frosting reaches a spreadable consistency.
  2. Spread the frosting over the cooled cake and decorate with colored sanding sugar in the traditional Mardi Gras colors—purple, green, and gold.

This Cinnamon-Cream Cheese King Cake is a perfect centerpiece for Mardi Gras celebrations or any occasion that calls for a touch of festivity. The process might seem involved, but the results are well worth the effort, bringing the flavors of New Orleans into your home. With its vibrant colors and luscious layers, this cake is a delicious way to share joy and tradition with loved ones.

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A Mardi Gras Twist on Classic Louisiana Beignets

Mardi Gras, the lively celebration in the heart of New Orleans, calls for a culinary experience that matches its vibrancy. Elevate your festivities with this exquisite Mardi Gras Beignets recipe from Louisiana Cookin– a symphony of golden-fried perfection filled with a decadent creaminess that will transport you straight to the lively streets of the French Quarter.

Ingredients:

  • ½ cup warm water (105°F to 115°F)
  • 1½ teaspoons active dry yeast
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted
  • ½ cup boiling water
  • ½ cup evaporated milk
  • ¼ cup plus 1 teaspoon granulated sugar, divided
  • 4¼ cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon vanilla extract
  • Vegetable oil, for frying
  • Cream Cheese Pastry Cream Filling (recipe follows)
  • Milk Glaze (recipe follows)
  • Garnish: purple, yellow, and green sparkling sugars

Beignet Directions:

  1. In a small bowl, stir together warm water, yeast, and 1 teaspoon granulated sugar. Let stand until foamy, about 5 minutes. In the bowl of a stand mixer, beat boiling water, evaporated milk, melted butter, salt, vanilla, and remaining sugar until well combined. Add yeast mixture and egg, beat until combined. Beat in flour until well combined.
  2. Switch to the dough hook attachment. Beat at medium speed until the dough is smooth and soft, forming a ball at the base of the dough hook, about 6 to 7 minutes. Spray a large bowl with cooking spray. Place dough in the bowl, turning to grease the top. Cover and refrigerate for at least 2 hours or up to overnight.
  3. In a large Dutch oven, pour oil to a depth of 2 inches and heat over medium heat until a deep-fry thermometer registers 375°F. Divide dough in half. On a floured surface, roll half of the dough into a 13×10-inch rectangle(about ¼ inch thick). Trim edges to create a 12×9-inch rectangle. Cut into 3-inch squares, separating them.
  4. Place 2 to 3 squares in hot oil; fry until golden brown, about 1 minute per side. Remove from oil and let drain on paper towels. Repeat with remaining dough. Let cool completely.
  5. Spoon Cream Cheese Pastry Cream Filling into a pastry bag and cut a ¼-inch opening in the tip. Pipe filling into each beignet.
  6. To make the Milk Glaze, Milk Glaze, whisk together all ingredients in a small bowl until smooth, 2 to 4 minutes. Use immediately. Spoon Milk Glaze over beignets, garnish with sparkling sugars if desired.

Cream Cheese Pastry Cream Filling Directions:

Prepare the luscious cream cheese filling that will elevate your beignets to an unparalleled level of indulgence.

  1. In a medium bowl, whisk together sugar, cornstarch, and salt until well combined.
  2. Add egg yolks and ¼ cup milk, whisking until well combined.
  3. Heat ¾ cup milk in a saucepan until it just begins to boil. Gradually add hot milk to the sugar mixture, whisking constantly.
  4. Return the mixture to the saucepan and cook over medium heat, whisking frequently, until it starts to boil. Continue whisking until thickened, around 2 to 3 minutes.
  5. Remove from heat, strain through a fine-mesh sieve into a medium heatproof bowl.
  6. Stir in cream cheese, butter, and vanilla until completely combined.
  7. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming.
  8. Refrigerate until completely cooled, at least 1 hour. Stir before using.

Serve and Enjoy with These Delightful Side Dishes: Fresh Fruit Salad, Mixed Berry Compote, or Whipped Cream and Chocolate Sauce. These Mardi Gras Beignets are a celebration on a plate, a fusion of crispy exterior and creamy indulgence that captures the essence of the lively carnival spirit. Elevate your Mardi Gras festivities with this iconic New Orleans treat and create unforgettable moments with each delightful bite.

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French Quarter’s Joan of Arc Parade Recently Kicked off Mardi Gras Season

In the heart of the lively French Quarter, the ‘sweet sixteenth’ Joan of Arc Mardi Gras parade unfolded with exuberance and grandeur on a memorable day in 2024, as per this article from nola.com. This cultural extravaganza, a dazzling twofer celebrating both the commencement of the traditional Carnival season and the birth of the revered medieval teenage warrior, Joan of Arc, enchanted the packed streets of New Orleans.

Originally gracing the streets in 2008, the Joan of Arc parade is a moving Renaissance festival, a tapestry of kings, queens, knights, shepherds, monks, saints, and maidens. The ambiance is an amalgamation of historical fervor and contemporary revelry. Joan herself, if transported through time, would likely revel in the abundance of religious allusions and nods to French patriotism, mirroring her own devotion to faithfulness and fealty.

The parade’s eclectic mix unfolded before the spectators like a vivid dream, featuring jugglers, stilt walkers, a giant flying dragon puppet, and the resonant tunes of droning bagpipers. Medieval entertainment, with its whimsy and flair, would have undoubtedly resonated with Joan, prompting her to sheathe her sword and join in the applause.

Among the festivities, there were moments that might have prompted a blush behind Joan’s helmet visor. Young women dressed as her in various life stages, a four-tiered birthday cake in her honor, and an array of banners and flags would surely have overwhelmed her with attention. However, the “Flaming Heretics” marching group and their distribution of books of matches might not have been to Joan’s liking, a reminder she certainly would have preferred to avoid.

The parade, a colorful spectacle, featured elements that straddled the line between history and whimsy. Fake rolling sheep, tiny bars of soap distributed to wash away sins, miniature cocktail swords meant for cherries rather than English soldiers—all these surrealistic components added a touch of absurdity to the proceedings. Meanwhile, The Penguins’ “Earth Angel” played from a boom box as a troupe of silvery angels strolled by, creating a delightful anachronistic juxtaposition.

Joan’s historical persona might not have embraced the overall vaguely disrespectful tone of the affair, yet within the Carnival context, this irreverence is not a rejection but an affectionate embrace. It’s a way for New Orleans to express both reverence for its French cultural roots and the joy of letting loose during Carnival. It’s a night when Joan can momentarily descend from her golden horse on Decatur Street and revel in the spirit of celebration. For those familiar with the parade’s traditions, notable changes marked the 2024 edition. The Krewe des Fleurs showcased their innovative lighted floral costumes inspired by the clematis blossom, symbolizing the ability to overcome obstacles and reach new heights—a fitting tribute to Joan’s indomitable spirit.

While the absence of the real horse ridden by “Warrior Joan” was noticed, the rolling imitation white horse proved charming. Marley Marsalis, embodying “Warrior Joan, AKA The Maid of Orleans,” captivated the crowd with or without her equine companion, showcasing the parade’s adaptability.

However, the parade wasn’t without its unexpected twists. An NOPD motorcycle, leading the procession, caught fire on Chartres Street, briefly scattering the crowd. Concerns for safety arose, but thankfully, it appeared that everyone emerged unscathed from the incident. In conclusion, the ‘sweet sixteenth’ Joan of Arc Mardi Gras parade left an indelible mark on the French Quarter, seamlessly blending history, tradition, and contemporary revelry. As the echoes of celebration lingered in the air, the spirit of Joan’s legacy thrived in the hearts of those who participated and witnessed this unique manifestation of New Orleans’ cultural tapestry.

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A Vermilionville Event Teaches the Community about Courir de Mardi Gras

A recent event held at Vermilionville taught guests and visitors about the tradition, history, and legacy of Louisiana’s Courir de Mardi Gras, as per this article from The Acadiana Advocate.

The event took place earlier in February as Louisiana communities were easing into the Mardi Gras season ahead of Valentine’s Day. On Sunday, February 12, a traditional Mardi Gras Run was held at Vermilionville, and it was open for the public to enjoy and for families to participate in an interactive and educational experience with admission prices going to Vermilionville. The event was presented by Vermilionville and the Basile Mardi Gras Association, and it featured an interactive Courir de Mardi Gras tradition led by Le Capitaine, who sang “ La Chanson de Mardi Gras,” as the costumed riders made their way through the historic village begging for ingredients to make a gumbo, as is the tradition.

Although a traditional Courir is held before or at dawn, this family-friendly event began at 10 am with a screening of Pat Mire’s “Dance for a Chicken,” a Mardi Grad documentary that reveals the historic secrets of the traditional, rural Mardi Gras run, which is also known as Courir de Mardi Gras. After the screening, musician Kevin Rees demonstrated the proper use of the “La Chanson de Mardi Gras” with the event’s attendees before the Basile Association began riding through the historic village, which ultimately ended with the infamous chicken chase. The event ended with attendees grabbing a delicious lunch at Vermillionville’s on-site restaurant and enjoying live music and dancing from Feu Follet.

Traditionally, Courir riders will consist of people disguised in colorful and festive costumes with a cone-shaped “capuchon hat”, a mask made of screen, and a top and pants covered in strips of fringed fabric. These riders would mount horses and go from house to house to ask neighbors and community members for ingredients for a communal gumbo. The gumbo would then be cooked and eaten by everyone in town on Mardi Gras before the start of lent.

This self-contained version of a traditional, albeit  wilder event was designed by the Basile Mardi Gras Association andVermilionville officials to teach a new generation about the humble beginnings of a long-held Mardi Gras tradition. The holiday has become so ubiquitous in Louisiana with businesses, schools, and portions of the city being closed annually for the event, so it stands to believe that the origins of the holiday can sometimes be lost on a new generation. Luckily, the Basile Mardi Gras Association and the historic and educational Vermilionville can help to rectify that lack of knowledge.

The event was a success, thanks to the organizers at the Basile Mardi Gras Association and Vermilionville. Jim “Pecoq” Young, who is a member of the Basile Mardi Gras Association commented by saying, “we love it. We get people from all over Louisiana and even out of state. People come from all over to see the Mardi Gras. We’re thankful to Vermilionville for inviting us over here and letting us help them celebrate.” A full listing of their calendar of events can be found here.

Vermilionvile’s mission is to “increase appreciation for the history, culture, and natural resources of the Native Americans, Acadians, Creoles, and peoples of African descent in the Attakapas region through the end of the 1800s. Through historic interpretation and conservation along the Bayou Vermilion, we strive to educate guests on the interactions of these groups and the connections between past and contemporary folklife, thus empowering guests to apply these lessons from our shared histories.”

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