When the clock strikes midnight on January 6th, the seasons change for Angella St. Romain and her crew at Gambino’s Bakery in Baton Rouge.
“January 6 it’s on!” St. Romain says. “We’re always looking for a way to have some good food and have a good time so Mardi Gras and King Cakes just go together”.
The official start of the Mardi Gras season means King Cake production goes into overdrive.
“From start to finish it takes about four hours from the time that king cake dough is mixed to the time it’s ready to be put on the store shelves” St. Romain said.
Gambino’s has been in the business of baking King Cakes for 70 years and they’re largely known for brining King Cake to the Capital City.
“It’s totally unique because not too many people celebrate Mardi Gras” St. Romain said. “There are so many transplanted Louisianans that many people will have a Mardi Gras party whether their coworkers know about it or not so they help spread the word, we ship king cakes all over the country because of that”.
Keeping up with that demand is no easy feat. Gambino’s crew, on average, will make between 700 and 800 king cakes every day for the next month and a half. St. Romain estimates selling at least 25,000 this season.
“Lots of hard work” St. Romain said. “They’re on their feet all day long but they do a tremendously good job and take a lot of pride in the end product”.