Yep, it’s definitely that time of year.  We have our slices of King Cake out, and whole cakes (~12 nice servings) are available by pre-order.  This year’s cake is still rooted in the colorful New Orleans’ style crown shaped cake, with the colored sugar in green, yellow and purple.  The dough is braided croissant dough, with a filling of our Tatin style apple filling (i.e., baked in brown sugar and butter and then pureed) and raisins.  There is also a touch of cinnamon and sugar.  It’s very buttery, due to the croissant dough, and nicely sweet due to the Tatin filling.  I’d probably pair it with a nice cup of coffee or a darker tea to contrast the sweetness.

Like previous years, they will only be available until Mardi Gras!

The dessert case also has a little something new- we have a smaller all-mousse dessert out this week.  Chocolate mousse layered with cherry creme Madam, with candied pistachios and brandied cherries.  It’s one of our smaller desserts (the same size as our chocolate pot de creme, or our creme brulee, for those familiar with them), so a good size for those that might need a chocolate and mousse fix, but might not want a full slice of chocolate cake, or chocolate mocha cheesecake.

Just a quick update for this ever-so-slightly warmer Monday.  I hope everyone had a great weekend, and is having a great start to the week!