Now let’s talk about Mardi Gras deliciousness. I love making this traditional Galette de Rois for Mardi Gras season:
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I am each year perfecting my recipe for the round, yeast-based king cakes that we see more often here, and if I get it exactly right this year, I’ll post it. Ah. We shall see.
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The king cakes at Sucre are perhaps the prettiest, and they sell these as (completely delectable, oh these are so good) pastries during the year:
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From the WSJ: The Surprise in Your King Cake Might Be No Prize at All: For Safety, Some Bakeries Leave Out Baked-In Trinkets; Children Cry
Here, some antique (c. 1900) French king cake babies I saw on display at The Presbytere:
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Meanwhile, I’m watching The Kingcaker and Eater’s map.
