Carnival season is in full swing, and if you're contemplating indulging in a king cake this year, this guide is for you.
What is king cake?
For many Christians, Jan. 6 is known as Kings Day, Epiphany or Twelfth Night (since it falls 12 days after Christmas). As the story is told, it is on this day that three wise men – or magi – followed a star to Bethlehem to see the baby Jesus. In New Orleans, this feast day marks not only the end of the Christmas season but also the beginning of Carnival, which lasts through Mardi Gras (Fat Tuesday).
One of the elements born of Epiphany is the king cake, a sweet, circular pastry, cake, or bread which is baked in the shape of a king’s crown. It’s an annual tradition observed in Latin and European countries around the world, and – in many places – there is also a special prize or gift inside the cake. Whoever finds the trinket in their slice of cake is considered “king” for the day, and it is said that good luck will follow them throughout the year. Incidentally, the “king” is also responsible for providing the king cake for the following year.
In France and Belgium, the galette des rois ("cake of kings") takes the form of a pastry that’s typically filled with a frangipane almond cream (North Shore Boulangerie in Shorewood offers one for pre-order and pick-up during Epiphany). In Spain and Latin America, the rosca de reyes is comprised of a ring-shaped sweet dough that’s topped with icing and dried fruit.
In America, Louisiana-style king cakes are a more popular style. They are constructed from a buttery brioche-style dough that’s twisted into an oval shape and decorated with icing and colored sugars. Most sport stripes of green, gold and purple – the traditional colors of Mardi Gras, which signify the blessings of faith, power and justice. Most cakes are flavored with cinnamon, and some are filled with fruit or cream fillings. The cakes also traditionally included a plastic or porcelain baby baked inside (these days, some bakeries choose to include them alongside the cake to avoid any potential choking hazard).
In New Orleans, the cakes are sold widely, and favorite cakes can be procured from bakeries like Joe Gambino's and Haydel's Bakery. In Milwaukee, however, they’re a bit more difficult to find – but not impossible. In fact, a number of bakeries in the area offer their own Wisconsin twists on the Big Easy staple.
We've done the research for you and assembled this list of places where you can find (and pre-order) the cakes.
Looking to add a few paczki to the mix? Here's your guide to finding those scrumptious treats as well.
1. Aggie’s Bakery
7328 W. Greenfield Ave., (414) 482-1288
King cakes at Aggie’s are made with a tender sweet dough with a choice of three fillings: cinnamon, cream cheese or a combination of both. They are priced $18.95 to $59.95, depending on size, with the smallest cakes feeding 5-8 and the largest accommodating up to 50. The cakes are currently available for pre-order online (48 hours notice requested), with pick-up in the days leading up to Fat Tuesday (Feb. 22).
2. Blue's Egg
317 N. 76th St., (414) 299-3180
This year, Black Shoe Bakery will be whipping up king cakes in both 9-inch and 12-inch sizes. The cakes are decorated with purple, green, and gold sugar and icing, Mardi Gras beads and a baby hidden inside. Pre-orders will be accepted online starting Monday, Feb. 13 at 10 a.m. with pickup at Blue's Egg between 8 a.m. and 2 p.m., Friday, Feb. 17 through Monday, Feb. 20.
3. Kurt Schulz Deli
8752 N. Deerwood Dr., Brown Deer, (414) 354-1004
For the first year ever, Kurt Schulz Deli will be offering housemade king cakes for purchase just in time for Fat Tuesday. Their cakes are made from a yeasted dough rolled with cinnamon sugar, pecans and butter, topped with glaze and decorated with purple, gold and green sugars, edible purple pearls. Each king cake is 12” and comes with the traditional baby, along with Mardi Gras beads for $25. Preorders for the cakes can be made by phone or online through Saturday, Feb. 18 with pick up on Feb. 21.
4. La Tarte
6742 W. Wells St., Wauwatosa, (414) 456-0995
At La Tarte you'll find both small and large sized king cakes made with a sweet yeast dough that's enriched with butter and cinnamon. Each cake is iced and coated with purple, gold and green sugars. And yes, there's a baby baked inside. Pricing for the cakes is $6.95 or $12.95. Preorders can be placed through Saturday, Feb. 18 for pick up on Feb. 21. A limited number of cakes will also be available in the bakery on Fat Tuesday.
6732 W. Fairview Ave., (414) 292-3969
Starting on Feb. 16, you can pre-order your Mardi Gras Family Meal Boxes, plus a choice of 9-inch and 12-inch king cakes at Maxie's. The cakes are decorated with purple, green, and gold sugar and icing, Mardi Gras beads and a baby hidden inside. Pre-orders will be accepted online with pickup at Maxie’s from 11 a.m. to 5 p.m. on Friday, Feb. 17; Saturday, Feb. 18; Monday, Feb. 20 or Tuesday, Feb. 21.
6. Mila’s European Bakery
239 N. Main St., Thiensville, (262) 242-1404
Mila’s will offer Louisiana-style cakes made with a sweet Danish-style dough, icing and sprinkles; filling options will include almond or raspberry. The 8" cakes will be sold for $12 each. Decorated cream cheese almond cookies will also be available for $2.50 each. A very limited number of cakes are traditionally on hand at the bakery during the week of Fat Tuesday; but pre-orders are highly recommended. Orders can be placed by phone; please allow at least two weeks lead time for your order. Orders can also be emailed to firstname.lastname@example.org; please be sure to include your phone number so that the bakery can call you to confirm the order.
7. National Bakery
3200 S. 16th St., (414) 672-1620
13820 W. Greenfield Ave., Brookfield (262) 827-4097
5637 Broad St., Greendale (414) 423-4620
National Bakery will have king cakes available beginning Feb. 20. The cakes, which are made with a traditional Danish laminated dough infused with cinnamon, are iced and decorated with green, gold and purple sanding sugars. Each cake is $22 and comes complete with a little plastic baby. Pre-orders are accepted online and highly encouraged.
8. O&H Danish Bakery
9540 S. 27th St., Oak Creek, (414) 856-1141
717 S. Sylvania Ave., Sturtevant, (262) 898-1950
4006 Durand Ave., Racine, (262) 554-1311
4917 Douglas Ave., Racine, (262) 637-8895
5910 Washington Ave., Racine, (262) 504-7000
If you’re looking for a king cake with Wisconsin flair, look no further than O&H Danish Bakery. Their king cake is a cream cheese kringle decorated in green, purple and gold and sold with three strands of beads, a plastic baby and a copy of the king cake story. The cakes can be picked up at one of the O&H stores (available Feb. 15-21) or ordered online (available now through March 3). Pricing for the kringles is $13.25 in-store or $28.99 (plus shipping) when ordered online.
9. Simma’s Bakery
817 N. 68th St., Wauwatosa, (414) 257-0998
Simma’s bakery will be offering king cake in two flavors (chocolate chip cheese and raspberry cheese) for Fat Tuesday. The cakes must be pre-ordered on or before Feb. 18 for pick-up on Feb. 21. A very limited number of cakes will also be available in the bakery for purchase. Cost is $15.95 each (a plastic baby is included).
10. Stephen's Breads
Stephen's Breads mini king cakes are made from rich brioche dough filled with swirls of butter, brown sugar, cinnamon and pecans and topped with icing and sugar. And yes, there is a baby Jesus inside; try your hand at finding it for good luck! Cakes are $15 each and can be pre-ordered onlinewith pick-up on Feb. 20 at MobCraft, 505 S. 5th St., on Feb. 20 from 5 to 8 p.m. Paczki and king cakes will also be available for purchase during the MobCraft pop-up. Delivery is also available for the morning of Feb. 21.
Stephen's king cakes (and paczki) will also be available for home delivery through Milwaukee Farmers United or Market Wagon.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.