When it comes to king cake, there are few hard and fast rules.
Louisiana-style king cakes, distinct from the traditional French “galette des roi” (with a flaky puff pastry and sweet almond filling) thrive on creativity. Dough, icing and some kind of filling are standard — but what you do with that equation is up to you.
Some bakeries are known for a classic presentation, with a braided, cinnamon-threaded brioche dough, a sweet glaze icing, and sprinkles of Mardi Gras color on top. Poupart Bakery in Lafayette, as well as Joe Gambino’s in New Orleans, Baton Rouge and Lafayette, sell king cakes that epitomize this style, with popular fillings like pecan praline, cream cheese or Bavarian cream.
From there, the world of king cakes branches off into various categories and sub-types — such as the popular donut-style king cakes found at shops like Meche’s, and other donut purveyors across Acadiana. Another Acadiana bakery, Keller’s in Lafayette and Youngsville, has long been known for a Danish-style dough that produces a rich, buttery and more delicate texture…