The Rising Landscape Of King Cake

Just as with everything in this ongoing pandemic, this year’s Covid Carnival is a far cry from anything we've seen in the past. But there is one constant that remains unchanged and that’s our beloved king cake. No balls, no parades but don’t worry – there is more king cake than ever to go around.

On this week’s show, we celebrate that sweet treat like never before. We begin with a tiny Northshore treasure, Morgan Street Bakery, where baker Christine Schmitz crafts a traditional French-style confection redolent with almond paste that's almost a lost art.

Next, we stop by the King Cake Hub, where owner Will Samuels offers king cakes from bakeries across New Orleans and Southeast Louisiana in a one-stop-shop, before visiting Slidell, where we learn about longtime family-run king cake purveyor Randazzo’s Camellia City Bakery.

Finally, Lauren Myerscough, co-founder, and CEO of Cocktail & Sons tells us about the debut of a new rum cream liqueur that bears the famous Gambino’s name. It's a must for mixing this year’s Mardi Gras cocktail, although it’s pretty delicious all by itself.