A Regal Trio of King Cakes
Each handcrafted cake begins with a PROPRIETARY, perfected dough recipe and leaves our bakery freshly baked, lavishly decorated, and downright delicious!
In celebration of Brennan's 75th anniversary, our parade of pâtissiers (pastry chefs) are thrilled to debut our next new classic - Bananas Foster King Cake.
Each King Cake begins with a proprietary dough recipe of all-natural flour, yeast, sugar, eggs, milk, butter, vanilla, malt syrup, salt, nutmeg, and orange zest which yields a light and fluffy cake with moist, brioche-like texture.
Before baking, our dough undergoes a unique, natural process called tangzhong, with origins in Japan, which enables our cake to remain fresh for an entire week without any additives.
Louisiana born and "bread" baker Drew Pope thrives on the non-stop action of a bakery at full production, especially during carnival season. Each of our king cakes is crafted with a brioche dough recipe Drew spent years innovating and perfecting.
During Carnival season, Drew oversees a krewe of 30 bakers and decorators who produce hundreds of Brennan's tri-colored and specialty filled cakes a day for shipping and local distribution.