bake - February 2020 - 48

pastries

Winter

Specialty Pastries for

Winter is a special time for pastries. Mardi Gras
season, along with the colder weather, brings
with it a tradition of indulgence.
King cakes are inextricably tied to Mardi Gras.
One of the ways in which people celebrate the
official start to Carnival season (also known as
the Pre-Lenten period) is with king cakes, desserts that typically come in the form of a sweet
brioche dough in the shape of a hollow circle
topped with glaze sprinkled with colored sugar.
King Cake Hub, the brainchild of Will Samuels, is a retailer that compiles all the best king
cake options in New Orleans into one easy-touse shopping experience. Customers can order
king cakes from a variety of bakeries through
the website and then pick up those cakes at a
single location.
Beginning Monday, Jan. 6, King Cake Hub offered over 50 varieties of king cakes from nearly
a dozen bakery partners. One of its partners,
the Culinary Arts program of the New Orleans
Center for Creative Arts (NOCCA), created a
Satsuma Almond King Cake. They start by layering flaky puff pastry with rich almond paste,
then add a bright, refreshing, citrus filling using
satsumas (a variety of mandarin oranges).
Another King Cake Hub partner, Caluda's
Bakery, developed the Dragon Claw cake. It
has a flaky laminate Danish dough (made with
butter) and a cream cheese icing. "This will be
Plus, only fifty will be made per day, available
exclusively at King Cake Hub, so you'll have to
act fast to get it," says Samuels.
Willa Jean is one of the most renowned bakeries in New Orleans, as well as the rest of the
country. Its pastry chef and owner, Kelly Fields,
took home the James Beard Foundation Award
for Outstanding Pastry Chef in 2019. The bakery's Caramel Crunch King Cake has become
quite popular with customers around Mardi
Gras. It's made with a traditional cinnamon
sugar filling and topped with a crunchy cara-

48 < JAN-FEB 2020 | bakemag.com

©BRENT HOFACKER - STOCK.ADOBE.COM

the cake that everyone is talking about in 2020.


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bake - February 2020

Table of Contents for the Digital Edition of bake - February 2020

Bake - February 2020
Editor's Note - Addressing bakery challenges
Contents
Management - Ecommerce opportunities
Equipment - Scaling up
The French connection
Can pay-for-performance systems work?
Panera earns its bread
Out on display
A nostalgic new bakery in NYC
Chocolate - Chocolate collections to love
Cakes - An exciting partnership
Sweet goods - Capturing the flavor of the cookie
Pastries - Specialty pastries for winter
Foodservice - What's hot for 2020
Cakenomics
Cakenomics - Colorful cakes are blooming
Cakenomics: Time Saving Tips - Graduation season
Cakenomics: Winning Promotions - Surprise cake stand brings theater to the party
Cakenomics: Innovative Products
Classifieds
Ad index
Formula of the Month - Gluten-free pizza crust
bake - February 2020 - Management - Ecommerce opportunities
bake - February 2020 - BB - 1
bake - February 2020 - BB - 2
bake - February 2020 - Management - Ecommerce opportunities
bake - February 2020 - 2
bake - February 2020 - Editor's Note - Addressing bakery challenges
bake - February 2020 - Contents
bake - February 2020 - 5
bake - February 2020 - 6
bake - February 2020 - 7
bake - February 2020 - Equipment - Scaling up
bake - February 2020 - 9
bake - February 2020 - The French connection
bake - February 2020 - 11
bake - February 2020 - 12
bake - February 2020 - 13
bake - February 2020 - 14
bake - February 2020 - 15
bake - February 2020 - 16
bake - February 2020 - 17
bake - February 2020 - 18
bake - February 2020 - 19
bake - February 2020 - Can pay-for-performance systems work?
bake - February 2020 - 21
bake - February 2020 - 22
bake - February 2020 - 23
bake - February 2020 - 24
bake - February 2020 - 25
bake - February 2020 - 26
bake - February 2020 - 27
bake - February 2020 - Panera earns its bread
bake - February 2020 - 29
bake - February 2020 - Out on display
bake - February 2020 - 31
bake - February 2020 - 32
bake - February 2020 - 33
bake - February 2020 - A nostalgic new bakery in NYC
bake - February 2020 - 35
bake - February 2020 - 36
bake - February 2020 - 37
bake - February 2020 - Chocolate - Chocolate collections to love
bake - February 2020 - 39
bake - February 2020 - 40
bake - February 2020 - 41
bake - February 2020 - Cakes - An exciting partnership
bake - February 2020 - 43
bake - February 2020 - 44
bake - February 2020 - 45
bake - February 2020 - Sweet goods - Capturing the flavor of the cookie
bake - February 2020 - 47
bake - February 2020 - Pastries - Specialty pastries for winter
bake - February 2020 - 49
bake - February 2020 - Foodservice - What's hot for 2020
bake - February 2020 - 51
bake - February 2020 - 52
bake - February 2020 - Cakenomics
bake - February 2020 - 54
bake - February 2020 - Cakenomics - Colorful cakes are blooming
bake - February 2020 - 56
bake - February 2020 - 57
bake - February 2020 - Cakenomics: Time Saving Tips - Graduation season
bake - February 2020 - 59
bake - February 2020 - Cakenomics: Winning Promotions - Surprise cake stand brings theater to the party
bake - February 2020 - Cakenomics: Innovative Products
bake - February 2020 - Classifieds
bake - February 2020 - 63
bake - February 2020 - 64
bake - February 2020 - Ad index
bake - February 2020 - Formula of the Month - Gluten-free pizza crust
bake - February 2020 - 67
bake - February 2020 - 68
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