On our “music road trip” a few years back, we included a few days in Louisiana (mainly for the Cajun music). One day we did a food tour. It included a stop at a well known local bakery and we got to sample King Cake. Have to say, we weren’t at all keen - it just tasted sickly sweet.
But that was generally a great trip for eats.
I didn’t try it when I visited Louisiana because I visited in July.
There are a few bakeries that ship their King Cake through Goldbelly.
I made Louisiana-style King Cake once for a Mardi Gras party I hosted, with a dozen local Chowhound guests, when I was inexperienced baking with yeast, and I killed the yeast with milk that was too hot.
We order a King Cake from a different bakery each year, always going for the cinnamon option because that’s the most traditional and the least gooey. I like the ones that ship the icing in a separate bag, so you can add as much as you want. Right now, Gambino’s is still #1 for us, but I scored one from Dong Phuong so I’ll see how it measures up.
Those look great! I wish we could get them here.
Not gonna lie. Because tea eggs are a thing in Chinese foods, my mind took this to that but with a coffee brine. Immediate reaction was yuck, but then my senses came back and realized it was a sweet.
Of course there’s a recipe for the coffee egg you’re talking about.
Gagging reflex turned back on. 
