Parade-Ready Pasta & King Cake Dreams
Purple, Green & Butter Dreams
It’s full-force Mardi Gras season down here in South Louisiana, and baby—we are eating it up. Literally. Emotionally. Spiritually.
At this point, my house requires a new king cake about every four days or the vibes get weird. And I’m not even sorry about how much I’ve been enjoying it this year. After a few hard seasons, I’m saying yes to the cake, the carbs, and the good parts of life—extra icing included.
My absolute favorite king cake comes from Hammond, Louisiana, just a few minutes down the road. It’s a small little bakery called The Cocoa Bean, and listen—these folks bake so many king cakes every single day that you basically never get one that’s more than a few hours old.
The bread is rich, buttery, and beautifully braided brioche, soft without being flimsy, indulgent without being heavy. The icing? Sweet, but light—none of that thick, tooth-aching sugar shell you have to chip through. I actually prefer it over the traditional sugar icing most places use, and once you try it… yeah. You’ll get it.
If you’re ever nearby, do yourself a favor and stop in. Just don’t blame me when you leave with more than one.
👇 Below, you’ll find my Mardi Gras pasta, and she is dressed for the occasion. Seared, spice-kissed chicken, bold colors, and all the flavor needed to hold her own during carnival season. It’s vibrant, hearty, and perfect for feeding a crowd—or grabbing a plate before you head out the door to catch a parade.
Carbs. Color. Carnival
