Behind the scenes of making King Cakes
WEST MONROE, La. (KNOE) - It’s King Cake season here in Louisiana! They’re a delicious staple of Mardi Gras and of one West Monroe bakery.
We got a behind the scenes look at how Caster and Chicory make their cakes each year.
Jordan Myers and her husband, Joel, have been baking for 17 years together.
“In 2015, we started the food truck and doing the king cakes out of there too, but we quickly outgrew that and now we’re here,” says Myers.
It’s a labor of love for them.
Myers says they started baking about 30 King Cakes a day, but now their minimum is 100 a day!
“We try to stick with Louisiana flavors whenever we can, so we do praline, strawberries are anywhere, we do blueberries. Louisianans love blueberries, so we try to do blueberry things. Cream cheese is just traditional, so we do cream cheese, and then we do a Bananas Foster king cake.”
She says they like doing a brioche-style dough and they don’t use eggs in their King Cakes.
It starts with a sprinkle of cinnamon sugar on dough that’s been stretched out.
“We weigh all of our fillings so that we get the right amount on each one,” says Myers.
Once, they come out of the oven, icing and sprinkles are added and they’re ready for people to enjoy.
“We love to do the work, and that’s what gets us up every morning is we enjoy baking.”
You can check out their Facebook page for hours.
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