King Cake shop recommendation (1 Viewer)

Madmarsha

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zatsnzapps

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Krodwhodat

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I have driven by there SO many times and never gone in.
Best donuts and king cakes in the state. I’ve lived in New Orleans and Lafayette. Better than them all including Meches
 

Madmarsha

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Best donuts and king cakes in the state. I’ve lived in New Orleans and Lafayette. Better than them all including Meches
I'd always wondered. Where I grew up, we had the best doughnut shops (IMO) and I gave up always being disappointed after I moved down here.
 

Doug B

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When I was coming up, there were two kinds of king cakes readily available in our area:

1) the McKenzie’s brioche king cake with no white frosting, just colored sugar and sprinkles

2) the Tastee Donuts pink-&-teal “giant donut” king cake, also with colored sugar and maybe a thin layer of donut glaze. No white frosting.

This McKenzie’s commercial shows the old brioche king cakes ... and they also introduced the dread white frosting on the then-new “coffee cake” style king cake.



Today, two bakeries in Terrytown make the closest renditions of these two old-school styles that I’ve found in the N.O. area. Hi-Do Bakery (Terry at Stumpf) still bakes delicious brioche king cakes decorated only with colored sugar — no frosting. And Terrytown Cafe (Terry & Carol Sue) still makes the “giant donut” style reminiscent of Tastee Donuts — only they use Mardi Gras colors now, no more pink & teal,
 
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Doug B

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Dong Phoung and Manny Randazzos are the best king cakes. Randazzos for traditional, DP for a new take.
Almost all the new-style king cakes just use so, so much white frosting. I had been hearing about Dong Phuong king cakes for years before I tried one. The unadorned cake is actually really good, but they turn it into a frosting bomb. I guess that’s what’s popular these days ... I have to scrape all that icing off.

All the various Randazzo’s king cakes are the same way — but Dong Phuong has them beat on the underlying cake.
 

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When I was coming up, there were two kinds of king cakes readily available in our area:

1) the McKenzie’s brioche king cake with no white frosting, just colored sugar and sprinkles

2) the Tastee Donuts pink-&-teal “giant donut” king cake, also with colored sugar and maybe a thin layer of donut glaze. No white frosting.

This McKenzie’s commercial shows the old brioche king cakes ... and they also introduced the dread white frosting on the then-new “coffee cake” style king cake.



Today, two bakeries in Terrytown make the closest renditions of these two old-school styles that I’ve found in the N.O. area. Hi-Do Bakery (Terry at Stumpf) still bakes delicious brioche king cakes decorated only with colored sugar — no frosting. And Terrytown Cafe (Terry & Carol Sue) still makes the “giant donut” style reminiscent of Tastee Donuts — only they use Mardi Gras colors now, no more pink & teal,
Tastee on West Esplanade and Transcontinental makes the old ones. District Donuts does a version of both styles above and they are great.
 

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