In New Orleans, the post-holiday months are defined by Carnival, a vibrant season celebrated with parties and king cakes, significant to local culture. King cake—a quintessential pastry with origins in Catholic tradition—represents a peak in bakery business during January to Fat Tuesday. Baker Bronwen Wyatt emphasizes its economic impact, noting a trend of innovation among bakeries offering unique flavors like Funfetti and sweet potato. The cultural significance is profound, as eating king cake outside the season is seen as taboo, reinforcing its role as a festive staple throughout Carnival.
The city is just easing into Carnival, the season of revelry and indulgence that lasts from Three Kings Day to Fat Tuesday, marked by parties and pastry.
Typically, Thanksgiving through Christmas is a busy time—and then, in other parts of the country, it dies. In New Orleans, king cake is a huge economic boon.
It's considered sacrilege, even among the secular, to make or eat a king cake before or after Carnival, marking its cultural significance.
Even the larger king-cake bakeries are pushing the boundaries now, with flavors ranging from Funfetti to sweet potato with cardamom meringue.
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