Every Carnival season sends me scurrying between the old and the new, with my love of the classics and a keen curiosity for what new creations are making their debut.
![mckenze1.jpg](https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/03/303043b0-1a5c-564d-bcb8-c9fb33429811/5dd719b60d644.image.jpg?resize=150%2C100 150w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/03/303043b0-1a5c-564d-bcb8-c9fb33429811/5dd719b60d644.image.jpg?resize=200%2C133 200w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/03/303043b0-1a5c-564d-bcb8-c9fb33429811/5dd719b60d644.image.jpg?resize=225%2C150 225w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/03/303043b0-1a5c-564d-bcb8-c9fb33429811/5dd719b60d644.image.jpg?resize=300%2C200 300w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/03/303043b0-1a5c-564d-bcb8-c9fb33429811/5dd719b60d644.image.jpg?resize=400%2C267 400w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/03/303043b0-1a5c-564d-bcb8-c9fb33429811/5dd719b60d644.image.jpg?resize=540%2C360 540w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/03/303043b0-1a5c-564d-bcb8-c9fb33429811/5dd719b60d644.image.jpg?resize=640%2C427 640w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/03/303043b0-1a5c-564d-bcb8-c9fb33429811/5dd719b60d644.image.jpg?resize=750%2C500 750w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/03/303043b0-1a5c-564d-bcb8-c9fb33429811/5dd719b60d644.image.jpg?resize=990%2C660 990w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/03/303043b0-1a5c-564d-bcb8-c9fb33429811/5dd719b60d644.image.jpg?resize=1035%2C690 1035w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/03/303043b0-1a5c-564d-bcb8-c9fb33429811/5dd719b60d644.image.jpg?resize=1200%2C800 1200w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/03/303043b0-1a5c-564d-bcb8-c9fb33429811/5dd719b60d644.image.jpg?resize=1333%2C888 1333w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/03/303043b0-1a5c-564d-bcb8-c9fb33429811/5dd719b60d644.image.jpg?resize=1476%2C984 1476w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/03/303043b0-1a5c-564d-bcb8-c9fb33429811/5dd719b60d644.image.jpg?resize=1763%2C1175 2008w)
Tastee Donuts replicates the old McKenzie's king cake recipes, and uses the old store's logo.
This season I have my eye on a harvest of new bakeries, including two with opening dates still coming down to the wire as I write this.
Bearcat Baked (726 Julia St., 504-513-4994) opened in December in the Warehouse District, as the bakery café and coffee program from Bearcat Café (845 Carondelet), which has one of its wildly popular restaurants locations just around the corner.
![bearcat cat](https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/1a/01adc0a4-986d-11ee-84ee-fb6e5272744f/657780bba5c7d.image.jpg?resize=150%2C210 150w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/1a/01adc0a4-986d-11ee-84ee-fb6e5272744f/657780bba5c7d.image.jpg?resize=200%2C280 200w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/1a/01adc0a4-986d-11ee-84ee-fb6e5272744f/657780bba5c7d.image.jpg?resize=225%2C315 225w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/1a/01adc0a4-986d-11ee-84ee-fb6e5272744f/657780bba5c7d.image.jpg?resize=300%2C420 300w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/1a/01adc0a4-986d-11ee-84ee-fb6e5272744f/657780bba5c7d.image.jpg?resize=400%2C560 400w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/1a/01adc0a4-986d-11ee-84ee-fb6e5272744f/657780bba5c7d.image.jpg?resize=540%2C756 540w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/1a/01adc0a4-986d-11ee-84ee-fb6e5272744f/657780bba5c7d.image.jpg?resize=640%2C896 640w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/1a/01adc0a4-986d-11ee-84ee-fb6e5272744f/657780bba5c7d.image.jpg?resize=750%2C1050 750w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/1a/01adc0a4-986d-11ee-84ee-fb6e5272744f/657780bba5c7d.image.jpg?resize=990%2C1386 990w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/1a/01adc0a4-986d-11ee-84ee-fb6e5272744f/657780bba5c7d.image.jpg?resize=1035%2C1450 1035w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/1a/01adc0a4-986d-11ee-84ee-fb6e5272744f/657780bba5c7d.image.jpg?resize=1200%2C1681 1200w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/1a/01adc0a4-986d-11ee-84ee-fb6e5272744f/657780bba5c7d.image.jpg?resize=1216%2C1703 1333w)
New Orleans baker Cat Colby-Pariseau shows her affection for an oven-fresh loaf of bread at Bearcat Baked on Julia Street. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
This finally gives baker Cat Colby-Pariseau a dedicated home base. That means she can ramp up a production of the marvelous, if very unconventional, churros king cake she has made for the past few seasons in makeshift space at the restaurant.
![bearcatv](https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/03/b03f0d08-6846-11eb-bf71-4fb584724e99/601e3aee49223.image.jpg?resize=150%2C225 150w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/03/b03f0d08-6846-11eb-bf71-4fb584724e99/601e3aee49223.image.jpg?resize=200%2C300 200w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/03/b03f0d08-6846-11eb-bf71-4fb584724e99/601e3aee49223.image.jpg?resize=225%2C338 225w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/03/b03f0d08-6846-11eb-bf71-4fb584724e99/601e3aee49223.image.jpg?resize=300%2C450 300w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/03/b03f0d08-6846-11eb-bf71-4fb584724e99/601e3aee49223.image.jpg?resize=400%2C600 400w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/03/b03f0d08-6846-11eb-bf71-4fb584724e99/601e3aee49223.image.jpg?resize=540%2C810 540w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/03/b03f0d08-6846-11eb-bf71-4fb584724e99/601e3aee49223.image.jpg?resize=640%2C960 640w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/03/b03f0d08-6846-11eb-bf71-4fb584724e99/601e3aee49223.image.jpg?resize=750%2C1125 750w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/03/b03f0d08-6846-11eb-bf71-4fb584724e99/601e3aee49223.image.jpg?resize=990%2C1485 990w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/03/b03f0d08-6846-11eb-bf71-4fb584724e99/601e3aee49223.image.jpg?resize=1035%2C1553 1035w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/03/b03f0d08-6846-11eb-bf71-4fb584724e99/601e3aee49223.image.jpg?resize=1175%2C1763 1200w)
Churros king cake from Bearcat in downtown New Orleans.
This essentially bends the idea of churros (those sticks of fried pastry dough) into a king cake shape, with cinnamon and sugar and ridges of crunch that are a joy to untangle.
Across town in Faubourg St. John, Nolita (3201 Orleans Ave.) is preparing to open in the same spot that had previously been Mayhew Bakery.
This new bake shop is from Martha Gilreath, who has made her mark with king cakes at pop-ups and through King Cake Hub.
![king cake 8.jpeg](https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/bc/0bc57fbc-ba1c-5189-8878-0e4d2409c305/62101bdc1878c.image.jpg?resize=150%2C100 150w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/bc/0bc57fbc-ba1c-5189-8878-0e4d2409c305/62101bdc1878c.image.jpg?resize=200%2C133 200w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/bc/0bc57fbc-ba1c-5189-8878-0e4d2409c305/62101bdc1878c.image.jpg?resize=225%2C150 225w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/bc/0bc57fbc-ba1c-5189-8878-0e4d2409c305/62101bdc1878c.image.jpg?resize=300%2C200 300w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/bc/0bc57fbc-ba1c-5189-8878-0e4d2409c305/62101bdc1878c.image.jpg?resize=400%2C267 400w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/bc/0bc57fbc-ba1c-5189-8878-0e4d2409c305/62101bdc1878c.image.jpg?resize=540%2C360 540w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/bc/0bc57fbc-ba1c-5189-8878-0e4d2409c305/62101bdc1878c.image.jpg?resize=640%2C427 640w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/bc/0bc57fbc-ba1c-5189-8878-0e4d2409c305/62101bdc1878c.image.jpg?resize=750%2C500 750w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/bc/0bc57fbc-ba1c-5189-8878-0e4d2409c305/62101bdc1878c.image.jpg?resize=990%2C660 990w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/bc/0bc57fbc-ba1c-5189-8878-0e4d2409c305/62101bdc1878c.image.jpg?resize=1035%2C690 1035w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/bc/0bc57fbc-ba1c-5189-8878-0e4d2409c305/62101bdc1878c.image.jpg?resize=1200%2C800 1200w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/bc/0bc57fbc-ba1c-5189-8878-0e4d2409c305/62101bdc1878c.image.jpg?resize=1333%2C888 1333w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/bc/0bc57fbc-ba1c-5189-8878-0e4d2409c305/62101bdc1878c.image.jpg?resize=1476%2C984 1476w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/0/bc/0bc57fbc-ba1c-5189-8878-0e4d2409c305/62101bdc1878c.image.jpg?resize=1763%2C1175 2008w)
King cake from local baker Nolita follows the classic form and adds a bit of citrus to brighten the flavors. (Staff photo by Ian McNulty, Nola.com | The Times-Picayune)
Her king cake is a classically beauty, one inspired by the McKenzie’s classic in texture and form, and adds a gentle twist of citrus with orange blossom water and satsuma zest. Nolita's king cakes are also available at King Cake Hub this year.
Uptown, the former Beth Biundo Sweets is now home to Mae’s Bakeshop (3917 Baronne St.), which is expected to open shortly.
![fogg king cake](https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/81/38173146-32fd-11ee-9fd5-4b213a87e998/64cd51b038695.image.jpg?resize=150%2C225 150w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/81/38173146-32fd-11ee-9fd5-4b213a87e998/64cd51b038695.image.jpg?resize=200%2C300 200w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/81/38173146-32fd-11ee-9fd5-4b213a87e998/64cd51b038695.image.jpg?resize=225%2C338 225w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/81/38173146-32fd-11ee-9fd5-4b213a87e998/64cd51b038695.image.jpg?resize=300%2C450 300w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/81/38173146-32fd-11ee-9fd5-4b213a87e998/64cd51b038695.image.jpg?resize=400%2C600 400w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/81/38173146-32fd-11ee-9fd5-4b213a87e998/64cd51b038695.image.jpg?resize=540%2C810 540w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/81/38173146-32fd-11ee-9fd5-4b213a87e998/64cd51b038695.image.jpg?resize=640%2C960 640w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/81/38173146-32fd-11ee-9fd5-4b213a87e998/64cd51b038695.image.jpg?resize=750%2C1125 750w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/81/38173146-32fd-11ee-9fd5-4b213a87e998/64cd51b038695.image.jpg?resize=990%2C1485 990w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/3/81/38173146-32fd-11ee-9fd5-4b213a87e998/64cd51b038695.image.jpg?resize=1000%2C1500 1035w)
Jeremy Fogg, with his banana bread king cake, created his Mae's Bakeshop during the pandemic after working as pastry chef at Emeril's. (Contributed photos by Randy Krause Schmidt)
This is the first standalone location for Jeremy Fogg, former pastry chef at Emeril’s who started this brand pop-up style in the pandemic. He has a unique riff on king cake I tried last season.
![maes sl](https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/47/b47e8b4a-a98b-11ed-85ae-43ff3ba58614/63e6ba559a70e.image.jpg?resize=150%2C107 150w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/47/b47e8b4a-a98b-11ed-85ae-43ff3ba58614/63e6ba559a70e.image.jpg?resize=200%2C143 200w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/47/b47e8b4a-a98b-11ed-85ae-43ff3ba58614/63e6ba559a70e.image.jpg?resize=225%2C161 225w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/47/b47e8b4a-a98b-11ed-85ae-43ff3ba58614/63e6ba559a70e.image.jpg?resize=300%2C214 300w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/47/b47e8b4a-a98b-11ed-85ae-43ff3ba58614/63e6ba559a70e.image.jpg?resize=400%2C286 400w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/47/b47e8b4a-a98b-11ed-85ae-43ff3ba58614/63e6ba559a70e.image.jpg?resize=540%2C386 540w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/47/b47e8b4a-a98b-11ed-85ae-43ff3ba58614/63e6ba559a70e.image.jpg?resize=640%2C457 640w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/47/b47e8b4a-a98b-11ed-85ae-43ff3ba58614/63e6ba559a70e.image.jpg?resize=750%2C536 750w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/47/b47e8b4a-a98b-11ed-85ae-43ff3ba58614/63e6ba559a70e.image.jpg?resize=990%2C707 990w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/47/b47e8b4a-a98b-11ed-85ae-43ff3ba58614/63e6ba559a70e.image.jpg?resize=1035%2C739 1035w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/47/b47e8b4a-a98b-11ed-85ae-43ff3ba58614/63e6ba559a70e.image.jpg?resize=1200%2C857 1200w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/47/b47e8b4a-a98b-11ed-85ae-43ff3ba58614/63e6ba559a70e.image.jpg?resize=1333%2C952 1333w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/47/b47e8b4a-a98b-11ed-85ae-43ff3ba58614/63e6ba559a70e.image.jpg?resize=1476%2C1054 1476w, https://bloximages.newyork1.vip.townnews.com/nola.com/content/tncms/assets/v3/editorial/b/47/b47e8b4a-a98b-11ed-85ae-43ff3ba58614/63e6ba559a70e.image.jpg?resize=1703%2C1216 2008w)
Mae's Bake Shop makes a monkey bread king cake by special order, to finish at home yourself with icing and candy beads. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
It's king cake monkey bread, with the quilted warmth, crunchy top and a soft interior of monkey bread. It all pulls apart into pillowy, aromatic puffs of dough, just like monkey bread should. Mae's takes pre-orders for its king cake here.
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Betty Archote (center) with staff at Dough Nguyener's Bakery, the bakery cafe she developed in Gretna combining Vietnamese and American standards. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
Across the river in Gretna, Dough Nguyener’s (433 Lafayette St., Gretna, 504-581-8255) has already established itself as a king cake brand over the past few seasons; this will be the first with its own bakery café as a dedicated production facility and retail spot.
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The Parisian king cake from Dough Nguyener's Bakery has a filling based on the Vietnamese iced coffee ca phe sua da. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
Last year, this Vietnamese bakery introduced a king cake called the Parisian, which is made from croissant dough and bears a more-than-passing resemblance to the much sought-after Dong Phuong king cake. This one, though, gets a filling based on ca phe sua da, the Vietnamese iced coffee.
As ever though in Carnival, sometimes the highlights of the season are what you never saw coming, that surprise waiting around the corner. So I’ll have my eyes peeled and my sugary paws ready.
At the same time, a parallel joy of Mardi Gras is enduring tradition, and the old school styles will have plenty of room at the party too.