There were plenty of big, cinnamon-flecked, glazed slabs of braided brioche to choose from.
People really want king cake during Mardi Gras, now more so than ever, Guerin says.
Using that mentality, the ingredients became quite simple.
Credit:Cedric Angeles
Ayu bakes them throughout the day during Carnival.
It was huge for us.
Ayus king cake became an instant sensation, catapulting the bakerys reputation in New Orleans.
Credit:Cedric Angeles
But her ambitious strategy calls for two distinct types of king cake.
One is a traditional French Galette des Rois, which she makes during the first month of Carnival.
Its a golden puff pastry filled with deftly spiced rosemary frangipane, candied Louisiana citrus, and whiskey-soaked cherries.
Credit:Cedric Angeles
This combination tastes as elegant as it looks.
I dont eat my pastries, Guerin admits.
Thats the only one where Ill sit down and eat the entire thing.
Splitting up the offerings makes Guerins life a little easier and gives customers a reason to revisit Lagniappe.
Every bakery has their own contribution to this moment, explains Jacques.
Nobodys going out to buy one king cake for the season.
Theyre getting one every dayevery week.
Its about abundance and variety.
lagniappebaking.com, 1825 Euterpe Street
Ayu Bakehouse
Expect a croissant-like dough stuffed with cinnamon cream cheese.
A blanket of local raw cane sugar on the outside adds a delightful crunch (shown above).
Each one is crowned with a tiny ceramic moon.
doughnguyenersbakery.com, 433 Lafayette Street
