Bakery Nouveau

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King Cakes, Third Update

The individual King Cake servings rolled out today!  Currently it’s braided croissant dough with raisins, cinnamon and sugar and our apple tartin. 

KC for blog

The shape is non-traditional for the pieces to be cut into individual portions.  The whole cakes will be the more recognizable crown-shaped round.  Also, by the weekend there will be a change over from croissant dough to brioche, being a more traditional dough for a king cake, as well as making for nicer braids.

Ok…much confection work awaits!  Happy Thursday all, looks like there might actually be some sunshine!

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