From buttery French puff pastry to crawfish-filled savory surprises, these Coast bakers are rewriting what a king cake can be:
FLEUR DE LIS GOURMET BAKERY (GULFPORT)
If king cake royalty wore couture, it would come from Fleur de Lis. Husband-and-wife bakers Jason and Jessie Brewer have quietly built one of the most elegant Mardi Gras traditions on the Coast by looking not to New Orleans — but to France. Their king cakes are actually pithiviers, a traditional French pastry made from all-butter puff pastry wrapped around a rich filling and baked until it rises into a golden, domed crown.
Where our local king cakes tend to be fluffy and yeasted, these are croissant-like, flaky and deeply buttery — something you can justify slicing into with a cup of coffee in the morning. Each one is finished with a tiny gold baby and crown and a dusting of purple, green and gold sparkle sugar that looks like edible Mardi Gras magic.
WE TRIED THREE FLAVORS:
- Praline pecan, rich with caramelized nuttiness
- Strawberry cream cheese, bright and balanced
- Chocolate almond, which tasted like a chocolate croissant and almond croissant had a perfect, decadent baby
These pastries are best enjoyed the same day or next (as croissants should be), which somehow makes them feel even more special. This is a must-get every Carnival season, especially if you love something unique and European-inspired.
THE BLIND BUTCHER SHOPPE (PASCAGOULA)
I am 32 years old and somehow had never experienced a savory king cake until now — and I don’t know how I lived this long without it. The Blind Butcher Shoppe has turned Mardi Gras into dinner, and honestly, I may never go back.
Their crawfish-and-sausage king cake comes stuffed generously, then topped with your choice of Mardi Gras sauce, queso or a glorious half-and-half combo (which I absolutely recommend). We picked ours up hot and fresh, then reheated it later for dinner alongside jambalaya, and it was nothing short of incredible.
Imagine an elevated hot pocket: cheesy and packed with Cajun flavor. It’s indulgent, playful and surprisingly perfect for feeding a crowd — or just yourself, repeatedly.
We drove all the way from Gulfport to Pascagoula for this one, and it was more than worth the trip. It’s already on our “next pickup” list. Fun fact: they also carry Dolce Bakeshop king cakes, which brings us to our next stop.
DOLCE BAKESHOP (LONG BEACH)
Dolce has been my king cake go-to for years, and owner Brooke Rester just keeps outdoing herself. If Fleur de Lis is elegant and Blind Butcher is bold, Dolce is pure fun.
Their king cakes are more traditional in structure: soft, yeasty dough with rich fillings — but the flavors are anything but ordinary. They offer Dubai chocolate (new this year), chocolate éclair, praline (with homemade pralines on top), Nutella, and even a Taylor Swift Eras king cake featuring sprinkle colors for each era and a candy friendship bracelet.
We tried the most popular flavor, cookie butter cream cheese, and now I understand the hype. Each layer builds on the next: pillowy dough, thick cream cheese filling, clouds of homemade buttercream and finally a drenching of cookie butter that sends it completely over the top.
Why do I reject Biscoff cookies on airplanes but become obsessed with them in a Dolce king cake? Some mysteries are meant to be enjoyed, not solved.
Dolce Bakeshop also offers king cake cinnamon rolls, cupcakes, bread pudding and even king cake on a stick, making this sweet spot a wonderland for anyone who loves to play with tradition.
SUCRE DOLOT (OCEAN SPRINGS)
Our final stop was Sucre Dolot, a fast-rising king cake name operating out of a warehouse kitchen in Ocean Springs. There’s no storefront, but don’t let that fool you. These cakes are making waves for a reason.
Founder and head baker Meranda Hudson brings her Louisiana bayou roots into every small-batch bake, using premium ingredients and meticulous technique. Her king cakes are traditional in structure but elevated in flavor and filling — and never skimpy.
We tried their brand-new banana pudding king cake, and we were the first people to ever taste it — lucky us! It was spectacular: perfectly soft cake, generous banana cream filling and crisp Nilla wafers layered on top. It made so much sense that we immediately wondered why this flavor isn’t everywhere.
Other standout options include turtle, cookies and cream, Chantilly cream with fruit and even a savory version with Louisiana boudin and Cajun crawfish sauce.
NO CROWNS, JUST CRAVINGS
I couldn’t possibly rank these king cakes, and that’s the beauty of it. One is flaky and French, one is cheesy and savory, one is wildly creative and one is classic done flawlessly.
Thankfully, Mardi Gras is a season, not a single day, which means you have plenty of time to try them all. So, you better get started! Don’t forget to slice generously, and laissez les bon temps rouler!